Mango Mousse Cake Delight

• Sponge Cake Base
• 7 tablespoons confectioner's sugar
• 3 1/2 tablespoons vegetable oil (i.e. canola)
• 4 tablespoons water
• 2 large eggs, separated
• 1/2 teaspoon vanilla
• 1/2 cup All Purpose Flour
• 1 tablespoon Cornstarch
• 1 1/4 teaspoons Baklng Powder
• Mango Mousse and Mango Mirror
• one 3 ounces Mango or Peach Jello Box
• 4 ounces Cool Whip (regular, not reduced fat)
• 1 1/2 cups Mango Pulp (Indian store, about 1/2 of a 30oz can)
• 4 tablespoons Condensed milk
• 1/2 cup Hot Water
• 3/4 cup Mango Juice (or pulp)
• 1 tablespoon Water
• 1/2 teaspoon Lemon Juice
• 1/2 tablespoon unflavored gelatin
• 1-2 mangoes, chopped (optional)

1. SPONGE CAKE BASE:rnPreheat the oven to 350 degrees.rnGrease the bottom of a 9 inch springform pan. Do not grease sides. rnSift the cornstarch + flour + baking powder + icing sugar (yes, it's correct) into a mixing bowl.rnBeat the egg whites till they stand in soft peaks & keep aside.rnLightly beat the oil + water + yolks + vanilla together & stir into the dry ingredients.rnBeat until smooth. Fold the whites gently into the yolk mixture. rnTurn into pan & bake for about 20 minutes or until well risen & golden brown. Leave in tin for 10 minutes, then unmold onto a cooking rack. Wash, dry and regrease same springform pan (but it may look even nicer if you use an 8 inch pan since cake shrinks a bit). Place cake back in pan, then pour mango mousse.
2. MANGO MOUSSE:rnMix the jello with the 1/2 cup hot water. Let cool (but do not let it jell). In a separate container, mix the 1 1/2 cup mango pulp with the 4 tbsp condensed milk (not evaporated milk but the sweet version), and then pour into cooled jello mixture (make sure it has c ooled). Mix and add the cool whip. Whip until it's all blended. I like to use my stand alone mixer to do so. Pour onto cake base, and then place in the freezer until it is set. You want the top set so that when you pour the mango mirror, it does not mix with the mousse.
3. MANGO MIRROR:rnPlace lemon juice and and water in a small bowl. Sprinkle gelatin over this mixture; set aside until spongy and soft. Put the 3/4 cup mango juice (or pulp) into a small saucepan and bring to a simmer; pour over gelatin mixture and stir to dissolve gelatin. Place bowl over bowl of ice water and stir occasionally until the mixture is syrupy and just beings to thicken(do not let jell); remove from ice water. When mixture is syrupy, pour over mango mousse. Place in freezer overnight or for a few hours.
4. FINAL PRODUCT:rnRemove mango mousse cake from freezer again. To serve, wrap a hot towel around the outside of springform pan for a few minutes. Run a small sharp knife tip around the edge of the mango mirror to separate it from the sides of pan. Mirror will tear when sides are unlatched if it is stuck at ANY point. Slowly unlatch the pan and slide it off the cake. Place cake back in fridge until it is defrosted or leave it outside about 2-3 hours prior to serving Optional - Cut 1 or 2 mangoes into slices or whatever shape you want and place on top of mirror in a decorative manner. I am not too good at that (as shown on picture) but maybe you can do a better job than I. Slice cake in wedges and serve in upright slices.

sugar, vegetable oil, water, eggs, vanilla, flour, cornstarch, baklng powder, mango, mango, regular, mango, condensed milk, water, mango juice, water, lemon juice, unflavored gelatin, mangoes

Taken from food52.com/recipes/17377-mango-mousse-cake-delight (may not work)