This sponge cake filled with mango mousse is quite spectacular. It looks professional, but is easy to make using a springform pan. Sponge cake lines the sides and bottom of the pan, which is then filled with the mousse and another layer of cake. The sponge cake is soaked with a fruit flavored syrup, which compliments the delicate sweet-tart flavor of the creamy mousse. This is a cake that will wow guests. If you're in a rush, you can use store-bought ladyfingers for the sponge cake.
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours, 30 minutes
- For the Sponge Cake:
- 4 eggs, separated
- 1/2 cup sugar
- 3/4 cup plus 2 tablespoons flour, sifted
- 1/2 teaspoon vanilla
- 1/2 teaspoon coconut flavoring
- pinch of salt
- For the Syrup:
- 1 cup sugar
- 1 cup water
- 2 tablespoons fruit flavored liqueur, or 1 teaspon orange extract + 1 teaspoon vanilla
- For the Mousse:
- 2 egg whites
- 3/4 cup sugar
- 1/4 cup water
- 2 cups fresh or frozen mango chunks
- Juice of 1-2 limes
- 1 1/2 cups whipping cream
- 1 tablespoon gelatin
- Make the cake: Preheat the oven to 350 degress.
- In the bowl of a standing mixer, beat the egg whites until stiff. Slowly add the sugar, and continue to beat until you have a stiff and glossy meringue.
- In a separate bowl, whisk the egg yolks until well mixed. Whisk 1/4 cup of the meringue into the egg yolks. Fold the egg yolk mixture gently back into the meringue with the vanilla and coconut flavoring.
- Gently fold the flour and salt into the meringue, in two parts, until flour is just mixed in.
- Place mixture in a ziplock bag, seal, and cut off one corner to make a 1/2 wide hole.
- Place a piece of parchment onto a baking sheet. With pencil, lightly trace the inside diameter of a 9 inch springform pan in 2 places. Fill in the circles with the cake batter, piping it in a spiral fashion. You should use about half of the cake batter to fill the 2 circles.
- On a separate baking sheet lined with parchment, mark with pencil 2 bands with a width equal to the height of the springform pan. The bands should be about 2/3 length of the cookie sheet, enough to line the inside of the springform pan with a little extra in case of mistakes. Pipe diagonal lines of batter to fill the bands. These bands of cake will line the springform pan.
- Dust the top of the cake pieces with powdered sugar. Bake for about 10-12 minutes, until just golden brown.
- Remove from oven and peel parchment off the back of the cakes while still warm.
- Make the syrup: Bring the sugar and water to a boil, and boil for 2 minutes. Remove from heat and let cool briefly. Stir in liqueur.
- Generously brush the bottom and inside walls of the springform pan with melted butter. Place one circle of cake in the bottom of the pan, trimming to fit if necessary. Brush cake generously with syrup.
- Brush the plain sides of the bands of cake with syrup, and place them in the pan so that the visible stripes face outward and are pressed against the sides of the pan. Trim them so that they fit tightly into the pan, completely lining the sides.
- Make the mousse: Purée the mango with the lime juice until smooth. Strain and set aside.
- In a bowl, sprinkle the gelatin over 1/4 cup of water and let rest for 5 minutes. Place the bowl over a pot of simmering water (do not let bowl touch the water) and stir until gelatin is dissolved. Stir the mango purée into the gelatin until well mixed. Strain once more. Set aside.
- Bring the 3/4 cup of sugar and 1/4 cup water to boil in a small saucepan.
- In the bowl of a standing mixer, beat the egg whites until stiff. Leave the mixer on the lowest speed until the sugar syrup reaches 120 degrees Celsius. Remove from heat and slowly pour the sugar into the egg whites while beating them.
- When the egg whites are stiff and shiny (meringue), stir 1/4 cup of the egg whites into the mango purée. Fold this mixture back into the meringue.
- Beat the whipping cream until soft peaks form. Gently fold the whipping cream into the egg white/mango mixture.
- Fill cake halfway with the mousse mixture. Place the other circle of cake on top. Brush generously with the rest of the syrup.
- Fill the springform pan to the top with the mousse, and use a long spatula or the flat side of a knife to smooth across the top, level with top of the pan.
- Place cake in freezer for 2-3 hours.
- Remove cake and place on serving platter. Using a hairdryer, gently warm the outside of the springform pan. Carefully open the band of the pan slightly, and lift the sides up and off the cake.
- Decorate top of cake with fresh mango slices or raspberries. Chill cake until ready to serve.