Mango Mousse Cake

Preheat oven to 375°F (180˚C). Grease and flour one 9-inch cake pan and set aside.

In an electric mixer cream butter and sugar until light and fluffy. Add egg time beating until well combined.

Sift flour, baking powder and salt in to a medium bowl.

Add vanilla to milk and set aside.

Add flour mixture and milk mixture to creamed butter alternating the additions.

Beat until ingredients have combined thoroughly.

Pour into prepared pan and bake for 25 – 30 minutes or until a wooden toothpick comes out clean when inserted.

Leave to cool on a wire rack. After it has cooled, remove it from the pan and allow to cool completely on a wire rack.

Take a 9-inch spring form pan and line the bottom and sides with parchment paper. Set aside

In a microwave safe measuring cup, dissolve gelatin into water and allow to sit for 10 minutes

Place the cup into the microwave and heat for 5 seconds or until it become a liquid.

Slowly mix the gelatin with the mango puree and set aside.

In a stand or hand mixer, whip whipping cream, vanilla extract, coloring and icing sugar until it makes firm peaks

Gently fold the mango puree and gelatin mixture into the whipping cream until it is well incorporated. Set aside.

Using a hand or stand mixer, whip the whipping cream with the icing sugar to stiff peaks.

First place the cake layer to the bottom of the lined spring form pan. Gently pour the mango mousse on top, using an offset spatula to ensure it remains level throughout

Lastly dollop the whipping cream on top using the offset spatula to level this layer as well

Cover with plastic wrap and allow it to set in the refrigerator overnight.

Serve cold.