Ingredients:

– Large eggs, room temperature – White sugar – All-purpose flour – Baking powder – Canned Kesar mango pulp – Unflavored gelatin powder – Heavy cream – Icing sugar – Water

Steps:

1. Bake the Light Sponge Base. Preheat your oven to 350°F and prepare your eight-inch springform pan by lining the bottom with parchment paper. 2. Cool the Classic Mango Mousse Cake Base. Allow the baked sponge cake to cool in the pan for ten minutes before running a thin knife around the edge to release it. 3. Whip Cream for the Classic Mango Mousse Cake. Pour the cold heavy cream into a chilled bowl and add the icing sugar gradually. .................. Read Full Recipe In Our Site...