1. For the fatless sponge cake see Related recipes section You want to back the cake in a 9 inch spring form cake pan. Line the pan with parchment paper. Pour the batter in the cake pan. Bake in a oven preheated at 350 degrees. Bake for 30 minutes or till a toothpick comes clean.

2. Let the cake cool completely. Remove the parchment paper from the bottom. Cut the cake into two halves carefully. Place the bottom half back in the spring form pan. In a bowl, add 2 tablespoons of water and dissolve the gelatin. Let it stand for about a minute. Then add 2/3 cups of boiling water and dissolve. Set aside to come to room temperature.

3. In a mixing bowl, take chilled whipping cream and 1 tablespoon of sugar. Beat on medium speed until cream doubles in size. remove a small amount aside to decorate the cake. At this point add in the mango puree.

4. Beat until the mixer triples in size or the whip begins to leave marks on the cream. It should be runny and not have stiff peaks at the end of it. Add in the gelatin. If your gelatin solidifies, just heat it a little and it should melt again. But make sure that the gelatin is at room temperature when you add it to the mixture.

5. Apply 1/2 the amount of mango juice over the sponge cake which is placed in the spring form pan. This step will ensure the cake is moist. Transfer the mousse into a piping bag and spread a layer of mousse on top of the cake layer.

6. Carefully place the second layer of cake over the mousse layer. Soak with remaining mango juice. Then pour another layer of mousse. Ensure that the top layer is evenly spread. Place in the refrigerator to set over night.

7. Run a warm knife around the edges of the cake to loosen it from the spring pan. Carefully remove the spring pan.

8. Use the remaining whipped cream or chocolate to decorate the cake. Keep refrigerated until ready to serve.