Sieve the flour, pinch of salt and baking powder 2 times to incorporate air into the dry mixture
Cream the butter and sugar for 5 mins and add in the eggs, one at a time
Once the egg-sugar-butter mixture is ready, pour in the vanilla extract and mix very well
Mix the dry and wet mixture alternately until just mixed
Bake in a springform pan an oven at 350 degree F for 30-35 mins
While the cake is baking, whip the whipping cream with icing sugar until it forms peaks and store it in the fridge.
Soak the powdered gelatin in 4 tbsp of water for 5 mins
Cool the cake completely, before scraping off the top and sides (the brown cover) to leave just the inner soft sponge in the spring form pan
Line the sides of the spring form pan with parchment paper at this point to prepare for the mousse layer
While the cake is cooling out of the oven, heat up the mango pulp in a pan (don't boil) and add in the soaked gelatin
Once the gelatin in thoroughly mixed in the mango pulp, remove it from heat and divide into 2 portions - 1 cup and 1/2 cups.
When the mango pulp mixture cools down, fold in the whipped cream little by little in the 1 cup portion.
Pour the mango pulp and whipped cream mixture on the cake in the spring form pan on top of the cake and set in the refrigerator for 30-45 mins
Once the mousse layer is set, bring out the cake from the fridge and pour in the remaining mango pulp and gelatin mixture (the 1/2 cup). This will be the mango glaze
Refrigerate for another 30-45 mins before taking it out. Best to wait overnight.
Your mango mousse cake is now ready, you can add fresh kiwis/mango pieces or chocolate shavings on top if you like!