This is going to be my last cake of the month! At the rate I am baking, my whole family is going to grow fat. Mango mousse cake has been sitting on my to-bake list for a long time but I am always hesitating to bake it because of inexperience. Since it is mother's day and mangoes are in the season right now, there is no excuse for me not to bake mango mousse cake!  Although it is not perfect, it certainly is my best layered cake so far. I was able to get the mousse right this time round. Pretty satisfied with my first attempt but it definitely could be better. I prefer a thicker mousse layer so i am going to spam the mousse next time and slice a thinner sponge cake layer. I used the excess mousse to make mango mousse desert. 

Sponge Cake(original recipe adapted from here)

2 egg whites

40g Fine Sugar

1/4 tsp cream of Tartar

2 Egg Yolks

30g Fine Sugar

1/2 tsp Vanilla Essence

50g Milk 

24g Corn Oil

68g Cake Flour

1/4 tsp Baking Soda

1. Prepare 7 inch baking tin. Whisk egg white and sugar. Add cream of tartar and whisk until peak. 

2. Whisk egg yolks, sugar till pale and flufy. 

3. Add vanilla essence, milk and corn oil to egg yolk mixture then fold in sifte flour mixture. 

4. Fold in egg yolk mixture into egg white mixture. 

5. bake at 150degrees celsius for around 30-35 mins or till skewer comes out clean. Let the cake cool and slice horizontally 2 slices and trim them into slightly smaller size of the shape of your baking tin.