Lemon Cake with Mango Jam

Ingredients

• Mango Jam

  • ½ tsp gelatin
  • 1 tbsp (15 ml) water
  • 3 cups (555 g) ripe mango, peeled and diced (see note)
  • ½ cup (105 g) sugar
  • 1 tbsp (15 ml) lemon juice

• Cake

  • 2 ¼ cups (340 g) unbleached all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 3 eggs, at room temperature
  • 1 ½ cups (315 g) sugar
  • 1 lemon, zest finely grated
  • 2 tsp (10 ml) vanilla
  • ½ cup (125 ml) canola oil
  • 1 cup (250 ml) milk

• Rice Paper Sails

  • 3 rice papers, 9 inches (23 cm) in diameter, each cut into 4 pieces
  • ¼ tsp (1 ml) each of pink, blue, purple, orange and turquoise food colouring gel, plus more if desired

• White Chocolate Icing

  • ¾ cup (170 g) unsalted butter, softened
  • ¾ cup (180 ml) sweetened condensed milk
  • 3 oz (85 g) white chocolate, melted (see note)

• Topping

  • Edible gold leaf (optional)