VANILLA GENOISE SPONGE

• 2/3 cup (133 g) sugar
• 4 large eggs, room temperature
• 2/3 cup (80 g) cake flour
• 3 tablespoons (43 g) unsalted butter, melted
• 1 teaspoon vanilla bean paste

PASSIONFRUIT CURD

• 1/2 cup (125 g) passionfruit puree
• 1/2 cup (100 g) sugar
• 2 large eggs
• 5 tablespoons (70 g) unsalted butter, room temperature, cut into 1-in pieces

MANGO MOUSSE

• 2 teaspoons (4.5 g) gelatin powder
• 1 cup (250 g) mango puree
• 1/4 cup (50 g) sugar
• 1 cup (250 g) heavy cream

TOPPING

• 1/4 cup (58 g) heavy cream
• 4 teaspoons (10 g) confectioners’ sugar
• 1/2 cup (120 g) sour cream

FOR THE CAKE:

• k eggs and sugar together in a metal bowl. Place over a saucepan of simmering water and whisk until mixture is warm (the eggs will whip up with more volume if they are warm, but you don't want to cook them).
• Pour eggs into bowl of a stand mixer. Whip with whisk attachment on high speed for several minutes until very thick and ribbons of batter fall back into bowl when you lift the whisk up.
• Sift flour over batter and carefully fold in with a rubber spatula.
• Combine butter and vanilla together in a small bowl. Pour a bit of the batter into the butter and stir together. Pour butter back into main batter and fold to combine.
• Pour batter into prepared pan. Bake for 20-25 minutes until top is golden brown and springs back when you press it lightly.
• Remove from oven and let cool on wire rack for about 10 minutes before unmolding. Let finish cooling on wire rack.

FOR THE CURD:

• Whisk passionfruit puree, sugar and eggs together in a metal bowl. Place over saucepan of simmering water.
• Cook for about 6 minutes, whisking constantly, until mixture thickens and coats back of a spoon.
• Remove from heat. Add butter several pieces at a time and stir until fully combined. Pour curd into a container and press piece of plastic wrap against surface. Cover and chill until ready to use.

FOR THE MOUSSE:

• Make the mousse right before you are ready to assemble the cake. 
• Sprinkle gelatin powder evenly over 6 teaspoons (30 g) of water in a small bowl. Let bloom for about 5 minutes until it is a solid mass.
• Combine half of mango puree and sugar in a saucepan. Add gelatin. Cook on medium heat until gelatin is melted and incorporated into puree.
• Pour mixture back into remaining puree and stir to combine. Let cool but don't let the mixture set.
• Whip heavy cream to soft peaks. Fold about a third of the cream into the mango mixture to lighten. Fold in remainder of whipped cream.

TO ASSEMBLE THE CAKE:

• Slice the cake horizontally into two layers. Line an 8" square pan (again, I like one with a removable bottom so it's easier to unmold the cake) with a piece of plastic wrap so that the edges hang over the pan edges (you may need two pieces, one for each direction).
• Place one layer of cake in bottom of pan. Spread a layer of passion fruit curd over the cake layer. Top with second layer of cake.
• Pour mango mousse over top of cake layer and spread evenly. Place in refrigerator to set, about an hour.

FOR THE TOPPING:

• Combine cream, sugar, and sour cream in a mixer bowl. Whip until combined and thick. Pour over top of cake and spread evenly. Chill in refrigerator until set, about half an hour.