Mango Mousse

Sponge:
(A) 42g Self-raising flour
      12g Cornflour
      1/4 tsp baking powder (Double acting)
       (Note: Sift all ingredients A)

(B) 27g Corn oil
      2 egg yolks
      33g water
      1/2 tsp Fruit flavor/essence (Optional)
       (Note: Hand whisk all ingredient B)

(C) 2 egg whites
      1/4 tsp cream of tartar
      45g sugar
       (Note: Electric stand mixer, whisk all ingredients C)

Directions:

1. Mix ingredients (A) and (B) until smooth.
2. Mix the mixture of AB to C.
3. Pour into a 6x6" baking pan with parchment liner.
4. Bake at 180 deg C for 25-30 mins.

Mousse:

300g Mango puree

80g fine sugar

20g Gelatin

300g Whipping cream

70g Water

Directions:

1. In a bowl of water, sprinkle the gelatin & set aside for 5 mins.
2. In a saucepan, boil the mango puree & sugar on medium heat.
3. Then add the gelatin & stir till it melts.
4. In an electric stand mixer, beat the whipping cream on high speed till fluffy.
5. Fold in the mango gelatin 1/3 into whipped cream.   Mix the mixture slowly till all the mango gelatin well mixed.

Topping:

100g mango puree

2 tsp gelatin

Direction:

1. In a saucepan, heat the mango puree on slow heat.   Then add the gelatin till it dissolve.

Assemble:

1. Cut the sponge cake into halves.
2. Put 1 half of the sponge cake in the middle of a 7"/8" round ring cake.
3. Pour the mango mousse around the sponge cake.  Then add some cut mango fruits & cover mousse over the sponge cake & add 2nd half of sponge cake in the middle.  Repeat the process & leave about 1" below of the rim ring cake.
4. Smooth the top layer & put in the freezer for about an hour or 2 to firm up.
5. Prepare the topping when the mousse has been firmed.   Arrange cut mangoes (optional) and pour the topping mango gelatin.  Return to the freezer for about 30 mins.
6. Use a torch to loosen the side, lift up the ring carefully & decorate with whipped cream (Optional)