Mango Mousse Cake (Part 1 Of 2)

Directions

1. 1

   SPONGE CAKE-------------------------------- 1/2 c Sifted cake flour (not -temperature) -self-rising) 1 ts Vanilla extract 1/8 ts Double acti

2. 2

   Spread the almonds in a single layer on a baking sheet and roast for 8 to 12 minutes, stirring two or three times, until the color of the nu

3. 3

   Transfer the almonds to another baking sheet to stop the cooking process

4. 4

   Make the sponge cake: Position a rack in the center of the oven and preheat to 350 degrees F

5. 5

   Lightly butter the bottom and side of a 10-inch springform cake pan

6. 6

   Line the bottom of the pan with a circle of baking parchment or waxed paper

7. 7

   Dust the side of the pan with flour and tap out the excess

8. 8

   In a small bowl, using a wire whisk, stir together the flour, baking powder and salt, until thoroughly blended