Prepare the Sponge Cake

Preheat oven to 350°F (175°C). Beat eggs until foamy, then gradually add sugar and beat until thick and tripled in volume. Gently fold in sifted flour and baking powder. Pour into a lined 8-inch pan and bake for 20–25 minutes. Cool completely, then return cake to pan.

Add Syrup

Brush the cake lightly with stock syrup to keep it moist.

Make the Mango Mousse

Whip cream with icing sugar until stiff peaks form. Fold into mango puree. Bloom gelatin in water, heat until dissolved, then temper with a small portion of cream before mixing into the mousse. Pour over the cake and refrigerate for 8 hours until set.

Prepare Mango Gel Topping

Mix sugar with mango puree. Bloom and dissolve gelatin, temper with puree, then combine fully. Pour gently over the mousse layer. Chill for another 2–4 hours until set.

Make Stock Syrup

Boil sugar and water until slightly thickened. Cool before using.

This Mango Mousse Cake sets beautifully into clean, elegant layers.

Prepare the Sponge Cake

Preheat oven to 350°F (175°C). Beat eggs until foamy, then gradually add sugar and beat until thick and tripled in volume. Gently fold in sifted flour and baking powder. Pour into a lined 8-inch pan and bake for 20–25 minutes. Cool completely, then return cake to pan.

Add Syrup

Brush the cake lightly with stock syrup to keep it moist.

Make the Mango Mousse

Whip cream with icing sugar until stiff peaks form. Fold into mango puree. Bloom gelatin in water, heat until dissolved, then temper with a small portion of cream before mixing into the mousse. Pour over the cake and refrigerate for 8 hours until set.

Prepare Mango Gel Topping

Mix sugar with mango puree. Bloom and dissolve gelatin, temper with puree, then combine fully. Pour gently over the mousse layer. Chill for another 2–4 hours until set.

Make Stock Syrup

Boil sugar and water until slightly thickened. Cool before using.

This Mango Mousse Cake sets beautifully into clean, elegant layers.