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:
- Preheat the oven to 350°F.
- Mix the flour with the baking powder and salt. Set aside.
- In a large bowl, beat eggs until fluffy, adding in sugar.
- Blending the mixture, adding the warm milk gradually.
- 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:
- On low heat, in a saucepan, combine egg yolk and half of the sugar and simmer for 2 minutes.
- Remove mixture, adding dissolved gelatin mixture, cream, whites with remaining sugar.
- Combine both mixtures, adding in mango pulp and stir constantly for 2-to-3 minutes.
- To assemble, pour the mousse filling over sponge individual sponge cakes or entire pan, and chill in refrigerator for 4-to-6 hours.
