1. Whisk the egg yolks in a bowl, then add in the milk and melted butter, whisk all the ingredients in the bowl.

1. In a separate clean bowl, beat the egg whites until foamy, gradually add in the sugar three times, beat until stiff peak form.

1. Sift the flour mixture (C) to the meringue (step 2), gently but quickly fold flour mixture to the meringue with rubber spatula. Add in the egg yolks mixture (step 1), fold until all is well combined.

1. Pour the batter into the 8” round baking pan lined with baking paper, smoothing the top and baked at the preheated oven 180°C for 35 – 40 minutes.

In a saucepan, combine all the ingredients and bring to a boil. Pour the mixture into the round ice cube plastic tray and refrigerate for 1 hour to solidify. Demold for decoration.

1. Combine the gelatine powder and cold water in a bowl, whisking it well. Set aside for 5 minutes or until spongy. Place the bowl in a heatproof bowl or plate of hot water and stir until the gelatine dissolves. Let it cool slightly, before adding to the filling mixture.

1. In a heatproof bowl, combine the mango puree and water, placed over a saucepan of simmering water, stir until sugar completely melted. Remove from heat and immediately pour through a fine strainer to remove any lumps. Let it cool to room temperature.

1. Pour the gelatine mixture into mango mixture, stir well. Cool the mixture with cold water to thicken the mixture.

1. Combine the whipped cream and sugar in a mixing bowl, beat the cream with hand mixer until 60% whipped, double in volume but still in liquid form.

1. Pour the cool mango mixture from step (3) into the whipped cream, stir the mixture well with a spatula until incorporated. Keep in a freezer for 15 minutes to thicken the mixture. (This step will avoid the filling leak out from the mousse cake ring).

1. Adjust the mousse cake ring to 8” which fits the sponge cake. Place it on a plate or a cake board which is bigger than 8”, put the ready sponge cake inside the ring as a base. (Make sure to adjust the ring which is tight and fits to the cake).

1. Pour in the chilled mango mousse filling, smooth the top and refrigerate the entire cake for at least four hours or overnight.

1. To make the mango mirror graze – combine the gelatine powder, sugar, and cold water in a bowl. Mix it well and place the bowl in a heatproof bowl or plate of hot water and stir until the gelatine dissolves. Pour in the mango puree and stir well, then pour it into the cake that has been refrigerated for 4 hours and keep it in the refrigerator again for another 1 hour. Enjoy!!

1. If you want to make the cake fancy as a special occasion, simply decorate it with fruit jelly balls.