Thursday, October 7, 2010
My girl loves mangoes very much. I baked this mango cake for her birthday this year. It was not very well done because of my inexperience. Although the cake doesn't look pretty, but taste wise, she loves it.
Here are the ingredients for the sponge cake:
5 egg yolks
100g sugar (I used 80g)
1/4 tsp salt
1/2 cup of fresh milk ( or water)
1/2 cup of sunflower oil
1tsp vanilla essence
170g cake flour(Top flour/Hong Kong flour)
1 tsp baking powder
5 egg whites
100g sugar( I used 80g)
Ingredients for Filling:
2 cups of mangoes-cut into cubes
about 450g of Pour N'Whip Pastry Topping Non-dairy whipping cream
Ingredients for mango 'mirror':
1 tsp gelatine powder
60ml of mango juice
(mix together and microwave this gelatine mixture till gelatine dissolves)
For the Sponge cake:
Mix ingredients (A)
Mix all the dry ingredients together in a bowl.
Put all the liquid ingredients together and pour into the dry mixtures, stir till smooth.
Using a clean and dry mixing bowl, put in the egg whites, whisk first then add in the sugar slowly.
Whisk, preferably with an electric beater, until the whites are stiff and glossy, but not dry. Fold in the whites into the (A)mixtures. Pour the batter into a 9" round tin and bake for about 45 minutes, or more, or till cooked. Remove from the oven and leave to cool completely on a cooling rack. Sliced into 3 layers.
For the filling
Using a clean and dry mixing bowl, pour in the whipped cream. On medium speed or high speed whisk until soft peaks form and gloss disappears.
To assembly cake:
Place a layer of cake into a cake board. Spread 1/3 of the Whipped cream and top with some mangoes cubes, then place second layer of the sponge cake on it. Repeat.
Spread the remaining cream over the whole cake. Lay the mango slices on the cake before pouring the mango mirror gently on top. Chilled then serve.