Preparing the Cake Base
Preheat the oven to 180°C (350°F) and line a round cake tin with parchment paper.
Separate egg yolks and egg whites into different bowls.
Add cream of tartar to the egg whites and whip until stiff peaks form. Gradually whisk in 60g of sugar.
In another bowl, beat egg yolks with sugar and vanilla extract until the mixture is pale and fluffy.
Mix in oil and water, then sift in flour, baking powder, and salt. Gently fold everything together.
Baking the Cake Layer
Carefully fold one-third of the whipped egg whites into the batter.
Add the rest in batches, folding gently to maintain the fluffy texture.
Pour the batter into an 8-inch cake tin and bake for 20-25 minutes, or until golden brown.
Check doneness with a toothpick—it should come out clean.
Flip the cake onto a wire rack and allow it to cool completely.
Preparing the Mango Mousse
Bloom gelatin by sprinkling it over cold water and letting it sit for 30 seconds.
In a saucepan, heat mango purée, sugar, and lemon juice over medium heat.
Strain through a fine sieve, then stir in the bloomed gelatin until dissolved. Let the mixture cool in the fridge for 30 minutes.
In a separate bowl, whip double cream and icing sugar until firm peaks form.
Gently fold in the cooled mango purée to create a uniform mousse.
Microwave 50ml water and unflavored gelatin for 10 seconds, then mix it into the mousse.
Chill the mousse in the refrigerator for at least 8 hours.
Assembling the Cake
Place the cooled sponge on a cake board.
Wrap the sides with acetate or a springform cake tin to create an even layer.
Lightly brush the sponge with simple syrup to keep it moist.
Spread the mango mousse over the cake, smoothing the top with a spatula.
Refrigerate for 1-2 hours before adding the jelly layer.