Mango Mousse Chiffon Cake

Summer is definitely here to stay...the weather is unusually warm even by tropical country standards. Is this the effect of El Nino? Even the breeze is not refreshing, it's hot and sticky.
Heavy food won't be appreciated, no hot stews, just fruits and salads thank you! In deciding what kind of cake to bake, I kept these things in mind...just light and refreshing. No rich chocolate this time.
And this is what I came up with...Chiffon cake flavored with white tea with a dash of refreshing green color. And definitely sweet yellow mango mousse, enrobed in Italian meringue and drizzled with mango puree...uuhm yummy! The colors are all light and summery.

Chiffon Cake
Cake flour 125 grams
Refined Sugar 125 grams
Salt 2.5 grams
Baking Powder 6.25 grams
Vegetable Oil 62.5 grams
Egg yolks 3 pieces
Water 100 ml
Vanilla extract 3 ml
White tea leaves 1 teaspoon
Green food coloring 1/4 teaspoon
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Egg whites 3 pieces
Refined Sugar 62.5 grams
Cream of Tartar 1.25 grams

Grease the bottom and line with parchment paper a 9-inch x 2 inch round cake pan. Do not grease the sides, set aside. Preheat the oven to 350 degrees farenheit.
Combine cake flour, sugar, salt and baking powder. Steep the tea leaves in hot water. Make a well in the center and pour vegetable oil, green food coloring, steeped tea, vanilla and egg yolks. Use a wire whisk to mix the ingredients making sure that no lumps remain. Set aside.
In the bowl of your Kitchenaid mixer, using the whip attachment, whisk the egg whites and cream of tartar until soft peaks. Gradually add the sugar and whisk until stiff peaks, do not overmix.
Gently fold in the egg yolk mixture into the beaten egg whites, being careful not to deflate them. Pour into the prepared pan and bake for 50 minutes. Immediately turn the pan upside down on a cooling tray until cool.

Mango Mousse
All purpose cream or light whipping cream 300 ml
Mango puree 200 grams
Unflavored gelatine 1 sachet
Water 110 ml
Refined sugar 70 grams

Pour contents of gelatine sachet in the cold water, set aside to bloom, about 10 minutes. Melt over double boiler, or in the microwave oven for 1 minute. Set aside.
With the whip attachment of your Kitchenaid mixer, whisk all purpose cream until light and fluffy. Carefully add the sugar a little at a time, add the mango mousse. Pour the melted gelatine into the bowl and continue whipping until the mixture is triple in volume. Keep cool.

Italian Meringue
Egg whites 4 pieces
Refined Sugar 1 cup
Water 1/2 cup

Cook sugar and water until sugar is dissolved and mixture is boiling. Whip the egg whites until stiff and carefully add the boiling mixture on the sides of the bowl while continuously mixing. Whip on high speed for 3 minutes. Continue whipping on medium speed until completely cool.

Assembly:
Slice the chiffon cake horizontally into 3. Lay the first layer on your cake board or plate. Place a cake ring over it. Pour one half of the mango mousse making sure it is evenly spread out. Top with the second cake layer Pour the remaining mango mousse. Top with the last cake layer. Refrigerate overnight.
Carefully remove the cake ring. And cover the cake with the Italian meringue. Pipe rosettes on top and drizzle with mango puree.