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:
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
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.