Génoise with Whipped Mascarpone and Fresh Mangoes

METHOD

• 1)

  Preheat the oven to 180C.

• 2)

  Line the bottom only of 2 x 8” pans (do not grease the sides)

• 3)

  In the bowl of a stand alone mixer fitted with the whisk attachment, beat the eggs at medium for 1 min, starting on slow then increasing the speed.

• 4)

  Gradually add the sugar while continuing to beat at medium then high speed, for about 8min or until the eggs and sugar have tripled in volume and are light, pale and fluffy.

• 5)

  In a separate bowl, whisk the baking powder with the flour, then sift over the egg mixture in 3 times.

• 6)

  Carefully fold it in, using a rubber spatula or a large metallic spoon, making sure not to deflate the eggs and that there are no pockets of flour at the bottom of the bowl.

• 7)

  Pour batter into the 2 tins and bake for 25-28mim until golden and springy to touch.

• 8)

  Loosen the edges with a palette knife or a straight spatula and invert into a cooling rack.

• 9)

  When completely cool, slice each cake in half and fill with mascarpone cream and fruits.

For Mascarpone cream:

• 1)

  To make the cream, place the mascarpone in a bowl and whisk until creamy.

• 2)

  Add the whipping cream and whip on medium-high until cream is thick and fluffy.

• 3)

  Gently fold in the vanilla.

• 4)

  2 ripe mangoes, peeled and cut into small cubes.