Mango Mousse Cake

Bake this cake for my hubby's birthday. He requested something simple yet not too creamy.


Recipe

Sponge cake
Ingredients (A)
3 egg yolks
pinch of salt
35g corn oil
40g milk

Ingredients (B)
67g cake flour
1/8tsp baking powder

Ingredients (C)
3 egg whites
60g sugar
1/4tsp cream of tartar

Mousse
Ingredients
120g mango puree
25g sugar
1tbsp gelatine powder
45g water
150g whip topping cream (whipped)
1 mango (diced)

Steps:
1.Preheat oven at 175C.
2.Use a hand whisk and mix (A) together.
3.Sift (B) and mix into (A).
4.Stir till well combined and leave aside.
5.Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
6.Gradually add in the sugar and whisk till soft peaks form.
7.Fold in 1/4 of the meringue into the egg yolk mixture until combined.
8.Then fold in the rest of the meringue until well combined.
9.Pour batter into a line and greased 10" by 13" tray.
10.Put in the oven and bake for 20mins.
11.Remove it from the pan and set aside to cool.

Mousse:
1.Boil mango puree and sugar together until sugar dissolved.
2.Double boiler gelatine powder and water together until gelatine dissolved.
3.Mix the mango puree and gelatine together and set aside to cool.
4.Fold in the whipped cream into the mango puree mixture.
5.Add in the diced mango.

Assemble the cake:
1.Trim the cake to the right size of a cassata mould.
(a bigger rectangle and a smaller one for the cover)
2.Line the bigger piece into the mould and pour the mango mousse over it.
3.Top it with the smaller sheet of cake.
4.Refrigerate it for 3hours.
5.Remove cake from mould and serve.