Recipe: How to Make Sponge Mango Mousse Cake

Recipe: How to Make Sponge Mango Mousse Cake

- in Food, Lifestyle

Sponge Mango Mousse cake combines the moist, tropical flavor of mango with the light texture of a flour-based cake batter.It is Rich,Sweet and soft dessert.
Cook Time: 20-25 min

Prep Time: 55-60 min

Total Time: 90 min

Ingredients For Sponge Cake:

3 Eggs
1/3 Cup white granulated sugar
1/2 cup all-purpose flour
1/2 Teaspoon vanilla extract
1/2 Teaspoon baking powder

For Mango Mousse:

2 Cups heavy cream
1/2 Cup white granulated sugar
1 Teaspoon vanilla extract
1/2 Ounces whipped cream cheese, softened at room temperature
4 Champagne mangos, or 2 large mangos; peeled and chopped
1/2 Cup sweetened condensed milk
Peach food coloring, optional
1/2 Ounce unflavored gelatin
1/2 cup all-purpose flour

For Garnish:
1/3 Cup mango nectar or mango jucie
3 Ounce package peach or mango flavored jello
fresh fruit and berries


  • Prepare the sponge cake layer.
  • Preheat oven to 350F. Line a 9-inch springform pan with parchment paper.
  • Place the eggs and sugar into a stand-mixer bowl.
  • Whisk the eggs and sugar for 8 to 10 minutes until mixture is white in color, very voluminous and ribbons off your spatula.
  • Add the vanilla extract and mix for 30 seconds.
  • Meanwhile, combine the dry ingredients in a separate bowl.
  • Using a fine mesh sifter, sift the flour and baking powder into the eggs in very small batches.
  • Fold the flour into the eggs gently but thoroughly, scraping from the bottom of the bowl to ensure all the flour is incorporated.
  • Transfer the cake batter into the prepared pan.
  • Bake in preheated oven for 15 to 18 minutes, until the top is golden brown.
  • Remove the cake from the pan and onto a cooling rack to cool completely.
  • I recommend keeping the parchment paper in place.
  • Wash the spring form pan and dry it.
  • Once cake has cooled, use a fork to pierce holes all across the cake.
  • Transfer the mango juice into a dispenser bottler, or use a pastry brush, and soak the cake layer with the mango juice.
  • Transfer the cake layer back into the clean spring form pan, set aside.
  • Prepare the mango mousse.
  • Place the heavy cream and sugar into a mixer bowl and whisk until soft peaks form.
  • Add the vanilla and softened, whipped cream cheese.
  • Soften it beforehand and whisk it until fluffy before adding into the whipped cream) Whisk the cream and
  • Cream cheese on high speed until the mixture is smooth and fluffy.
  • Place it into the refrigerator until ready to use.
  • Prepare the mango. Peel and chop the mangoes, then place into a food processor. Puree the fruit until smooth.
  • Add the sweetened condensed milk and a few drops of peach food coloring, if desired. Pulse until well combined.
  • Pour the mango puree over the prepared whipped cream. Use a large spatula to fold the mango puree into the
  • Cream until well combined. Fold gently to retain volume.
  • Add 1/4 cup water to a small bowl and sprinkle the unflavored gelatin over the top.
  • Microwave the mixture for 30 seconds, until dissolved.
  • Pour the dissolved gelatin over the mango mousse and whisk just until combined. Pour the mango mousse over the prepared sponge cake.
  • Use a spatula to spread the mousse to the edges and smooth off the top
  •  Place the cake into the refrigerator to set.
  • Wait about 45 minute to an hour, or until the mousse has set on the top, before adding the final jello layer.
  • Garnish the top of the cake with sliced fruit and berries
  • . Press the berries gently into the mousse.
  • Prepare the jello according to package instructions.
  • Use ice water to cool the jello faster.
  • Pour a very thin layer of jello over the fruit, just to cover it halfway.
  • Set the cake back into the refrigerator for about 20 minutes, until the jello has set.
  • This will help keep the fruit in place. Pour the remaining jello over the top and return the cake to the refrigerator.
  • Allow the cake to set overnight, or about 6 hours.
  • To remove the cake from the springform pan, first run a spatula along the sides of the cake. Lift the form and use a flat spatula to transfer the cake from the pan onto a serving platter.
  • Keep cake refrigerated until ready to serve.

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