Mango mousse cake by shireen

                                  Mango mousse cake

      Ingredients for sponge cake

      Eggs 3

      Caster sugar 3 ounce

      Flour 3 ounce

      Vanilla essence ½ tsp

      Ingredients for filling

      Mango pulp 1 ½ cup

      Eggs 3 separated

      Caster sugar 6 ounce

      Fresh cream whipped 12 ounces

      Gelatin powder (dissolved in ¼ cup water) 2 tbsp heaped

      Fresh mango slices for garnish

      Method for filling

      Cook egg yolk and 3 ounces sugar in a pan on low flame for 2 minutes, remove and add in it dissolved gelatin mixture, beat cream thick, beat egg whites with remaining 3 ounce caster sugar. Now gradually fold in cream to the yolk mixture also fold in the beaten egg whites and the mango pulp, mix all well.

      To assemble

      Put the sponge at the bottom of a 9 inch loose bottom pan and pour the mousse filling, chill for 4 to 6 hours, decorate with fresh mango slices and whipped cream.