Mango Mousse Cake

Mango Mousse Cake

Exquisite Mango Mousse Cake Recipe

Ingredients:

For the Sponge Cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1/4 cup vegetable oil
• 2 large eggs
• 1 cup mango puree (from ripe mangoes)

For the Mango Mousse:

• 2 cups mango puree (from ripe mangoes)
• 1/2 cup granulated sugar
• 2 tablespoons gelatin
• 1/4 cup cold water
• 2 cups heavy cream

Directions:

For the Sponge Cake:

Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan.
In a bowl, whisk together the flour, baking powder, and baking soda. Set aside.
In another bowl, cream together the softened butter, granulated sugar, and vegetable oil until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
Stir in the mango puree until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

For the Mango Mousse:

In a small bowl, sprinkle the gelatin over cold water and let it bloom for 5-10 minutes.
In a saucepan, heat the mango puree and granulated sugar over medium heat, stirring until the sugar has dissolved.
Remove the saucepan from heat and stir in the bloomed gelatin until it's completely dissolved.
Let the mango mixture cool to room temperature.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the mango mixture until well combined.
Slice the cooled sponge cake horizontally into two equal layers.
Place one layer at the bottom of a 9-inch (23 cm) springform pan.
Pour half of the mango mousse mixture over the cake layer.
Carefully place the second cake layer on top and cover it with the remaining mango mousse.
Refrigerate the cake for at least 4 hours or until set.

Preparation Time: 45 minutes | Cooking Time: 25-30 minutes | Total Time: 5 hours (including chilling time)