Mango Mousse Cake

Directions:

• Preheat an oven to 180°C. Line the bottom of two 20-cm round cake pans with baking paper.
• To make the cake, in a bowl, whisk together the flour, cornflour, baking powder and salt.
• Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Place the egg yolks in a separate large mixing bowl.
• Whisk the egg whites on medium speed until foamy, 1 to 2 minutes. Add 1/4 cup (50g) of the sugar and the cream of tartar, increase the speed to medium-high and whisk until stiff peaks form, 5 to 7 minutes. Set aside.
• Add the remaining 1/4 cup (50g) sugar, the oil and vanilla to the egg yolks. Vigorously whisk until pale and smooth, about 3 minutes. Using a flexible spatula, gently fold 1 cup of the egg white mixture into the egg yolk mixture until fully incorporated. Fold the remaining egg white mixture into the yolk mixture in three additions, alternating each addition with half of the flour mixture and reaching to the bottom and around the sides of the bowl as you fold so that no streaks of flour remain. Take care not to deflate the beaten egg whites too much as you fold.
• Divide the batter evenly between the prepared cake pans. Bake until the tops of the cakes are lightly golden brown, 23 to 25 minutes. Transfer the pans to a wire rack and let the cakes cool for 5 minutes. (The cakes will deflate slightly as they cool.) Invert the cake pans onto the wire rack to completely cool (this will prevent the cakes from deflating too much). To release the cakes, run a small offset spatula around the edges, and carefully tip the cake layer out. Peel off the baking paper.
• To make the mousse, in the clean bowl of an electric mixer fitted with the whisk attachment, whisk the cream and turmeric (if using) until stiff peaks form. If your mango is not very sweet, whisk in the icing sugar to sweeten the cream. Set aside.
• Using a food processor, puree the cubed mango until smooth.
• In a small heatproof bowl, combine the gelatine and 1/4 cup (60 ml) water. Let the gelatine bloom for 5 minutes. Return the gelatine back to a liquid state by microwaving for 10 seconds.
• In a mixing bowl, combine the mango puree and gelatine, stirring with a flexible spatula until the mixture is smooth. Fold the mango puree into the whipped cream until light and smooth. The mousse can be kept at room temperature for up to 1 hour before assembling the cake.
• In a frying pan over medium-low heat, toast the coconut, stirring occasionally, until lightly golden brown, 3 to 4 minutes. Transfer to a small bowl and let cool completely.
• Using a serrated knife, gently trim any dark edges from the cake. Cut a strip of aluminium foil 66 cm in length. Fold the strip of foil lengthwise, then fold lengthwise again. Wrap the strip of foil around the circumference of one of the cake rounds and use a piece of tape to secure the foil. Place the cake with the foil on a cake stand or large serving platter.
• Spoon two-thirds of the mousse on top of the cake with the foil and, using an offset spatula, spread the mousse into an even layer all the way to the edges. Top with the remaining cake layer, gently pressing it down. Spread the remaining mousse over the top cake layer, spreading it all the way to the edges. Sprinkle with the coconut and decorate with the mango slices as desired. Cover the cake with cling wrap and refrigerate until the mousse is set, at least 4 hours or up to overnight, before serving. Remove the strip of foil before cutting into slices and serving. Serves 8 to 10.
• Adapted from Mooncakes & Milk Bread by Kristina Cho (HarperCollins Leadership, 2021)