Description
A light and refreshing cake featuring creamy mango mousse and a soft sponge, perfect for summer gatherings.
Ingredients
- 3 ripe mangoes, pureed
- 1 cup heavy cream
- 1/2 cup sugar
- 3 eggs, separated
- 1/2 teaspoon gelatin
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup milk
- Pinch of salt
- (Optional: extra mango slices for top)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- Whisk egg yolks with sugar until pale and creamy.
- Add milk, vanilla, and mango puree; mix well.
- In another bowl, sift flour, baking powder, and salt, then fold into the mango mixture.
- In a separate bowl, beat egg whites until stiff; fold gently into the batter.
- Pour into the prepared pan and bake for 25-30 minutes.
- For the mousse, soak gelatin in a little water until soft.
- Whip heavy cream to soft peaks; fold in mango puree and melted gelatin.
- Once the cake is cooled, slice it horizontally, layering mousse in between.
- Chill until set and serve.
Notes
Use ripe mangoes for the best taste. Keep the cake in the fridge and consume within 2-3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International