Mango Mousse Cake

For the Cake Layer: Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan. In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Alternately add the dry ingredients and milk, starting and ending with the dry ingredients. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick comes out clean. Let the cake cool completely.
For the Mango Mousse: In a small bowl, dissolve the gelatin in water and let it sit for 5 minutes. Heat the mango puree with sugar in a saucepan over low heat. Once warm, stir in the gelatin until dissolved. Let it cool to room temperature, then fold in the whipped cream gently.