Mango Mousse Sponge Cake

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Mango Mousse Sponge Cake

Serves 2 | Prep Time: 40 minutes, Cook Time: 50 minutes

Sponge Cake

Ingredients:

  • ½ cup plain flour or cake flour
  • ¾ cup caster sugar
  • 3 eggs
  • 1 tsp baking powder
  • ½ cup milk, warm
  • 1 tsp salt

Directions:

  1. Preheat the oven to 350°F.
  2. Mix the flour with the baking powder and salt. Set aside.
  3. In a large bowl, beat eggs until fluffy, adding in sugar.
  4. Blending the mixture, adding the warm milk gradually.
  5. Place in a non-stick tin (or pans like we have, spotted with food colouring). Bake for 45 minutes or until golden brown and firm. Let cool before removing.

Filling

Ingredients:

  • 1 ½ cup Mango pulp
  • 3 eggs
  • 6 tbsp caster sugar
  • 1 ½ cup whipped cream, fresh
  • ½ pack of gelatin powder (approx. 2 tbsp) dissolved in ¼ cup water

Directions:

  1. On low heat, in a saucepan, combine egg yolk and half of the sugar and simmer for 2 minutes.
  2. Remove mixture, adding dissolved gelatin mixture, cream, whites with remaining sugar.
  3. Combine both mixtures, adding in mango pulp and stir constantly for 2-to-3 minutes.
  4. To assemble, pour the mousse filling over sponge individual sponge cakes or entire pan, and chill in refrigerator for 4-to-6 hours.