Mango Mousse Cake

1. Stage

Let the egg whites stand at room temperature for 30 minutes. Meanwhile, place the oven rack in lowest position in the oven, then preheat the oven to 350°F.

2. Stage

In a large bowl, use a hand mixer or stand mixer to beat the sugar, canola oil, sour cream and vanilla extract until they’re smooth and fluffy, two to three minutes. In a small bowl, whisk together the cake flour, baking powder and salt. Gradually add the dry ingredients to the wet ingredients, then add the milk until the batter is well combined.

3. Stage

In a clean and dry bowl with clean beaters, beat the egg whites on high until stiff peaks form. They should not look dry. Fold one fourth of the egg whites into batter, then fold in the remaining whites just until no white streaks remain. Editor’s Tip: Egg whites won’t whip up as well (or at all!) if the tools are dirty with leftover food. Take a second to really clean and dry all the nooks and crannies.

4. Stage

Pour the batter into a greased 8-inch springform pan. With a mini offset spatula or rubber spatula, smooth the top. Bake it until the cake springs back when lightly touched in the center, 20 to 25 minutes. Cool the cake completely to room temperature in the pan.

5. Stage

In a large saucepan, combine the mango, sugar and lemon juice, and cook on medium-low until the fruit has softened, 10 to 12 minutes. Remove the saucepan from the heat, and let it cool. Use an immersion blender to puree the mixture until it’s completely smooth. In a small bowl, bloom the unflavored gelatin in the water for one minute. Stir the bloomed gelatin into the mango mixture until the gelatin is dissolved. Transfer the mango puree into a glass bowl, then rest the glass bowl in an ice bath. Let the mango puree chill for 8 to 10 minutes, stirring frequently. Set the mango puree aside.

6. Stage

In a large bowl, beat the heavy whipping cream on medium-high speed until it’s fluffy, five to six minutes. Reduce the mixer speed to medium-low, then beat in the confectioners' sugar and vanilla extract until stiff peaks form, two to three minutes. Fold a third of the mango puree into the whipped cream until they’re just combined.

7. Stage

Using a mini offset spatula, the back of a spoon or a rubber spatula, spread the mango mousse on top of the cooled cake. Editor's Tip: Dollop the remaining mango puree on top, then use a paring knife to drag the mango puree through the mousse, creating a swirl pattern.

8. Stage

Cover the mango cake mousse with storage wrap and refrigerate the cake for at least four hours or overnight. Once you’re ready to serve, run a knife around the inside perimeter of the springform pan to unstick the cake from the sides. Carefully remove the sides of the springform pan. If desired, finish the mango mousse cake with fresh mango. Editor’s Tip: To make clean, sharp cuts, run a chef’s knife under hot water. Carefully wipe away the water, then make the first cut. Repeat these steps until the cake is cut. It feels tedious, but the warm, dry knife will perfectly slice through the mousse without dragging it down and looking messy.