Mango Cake Recipe
Serves 12
Serves 12
Ingredients:
·
4 medium egg
yolks
·
10g castor
sugar
·
4 medium egg
whites
·
60g castor sugar
·
1/4 tsp
cream of tartar
·
120g natural
flavour yogurt
·
70g
superfine flour
·
10g corn
flour
·
40g canola
oil or any veg cooking oil
Directions
for sponge cake:
1) Pre-heat
the oven at 160°C. Lightly grease or line a round 8
inch deep pan with parchment paper.
2) Beat egg
yolks with sugar until the colour lightens and turns slightly pale. Sift
the flours and fold into the egg yolk mixture slowly. If it gets too
dry, it's time to add in the yogurt and canola oil. Mix until all the
flours are well blended and the batter is smooth & lump free.
3) Whisk the egg whites and cream of tartar until foamy. Gradually add in sugar and continue to whisk until fluffy and soft peaks form.
4) Fold 1/3 of the egg white batter into the egg yolk batter. Gently fold in the rest of the egg whites without deflating the batter.
5) Pour the batter into the baking tin, give it a couple firm taps on the table to release large air bubbles and bake it for 40 mins or until a skewer comes out clean.
6) Once baked, remove cake from the pan and leave to cool on wire rack.
7) Trim and slice cake to 2 even layers of 2 cm thick each.
3) Whisk the egg whites and cream of tartar until foamy. Gradually add in sugar and continue to whisk until fluffy and soft peaks form.
4) Fold 1/3 of the egg white batter into the egg yolk batter. Gently fold in the rest of the egg whites without deflating the batter.
5) Pour the batter into the baking tin, give it a couple firm taps on the table to release large air bubbles and bake it for 40 mins or until a skewer comes out clean.
6) Once baked, remove cake from the pan and leave to cool on wire rack.
7) Trim and slice cake to 2 even layers of 2 cm thick each.
Ingredients:
·
17g Gelatin
Powder
·
60g Hot
Water
·
350g
Whipping Cream
·
3 Tbsp Icing
Sugar
·
300g Mango
Puree (if refrigerated, bring to room temperature)
·
1 Tbsp Rum
·
200g to 220g
Cubed Mango (or use 2 medium sized mangoes)
·
150g mango
puree (or use1 medium sized mango)(bring to room temperature)
·
2 Tbsp
piping gel
Directions
for sponge cake:
1) In a
small bowl, dissolve gelatine powder in hot water. When the gelatine powder is
fully dissolved, add to mango puree. Add rum to the mixture. Mix well.
2) In a
mixing bowl, whip whipping cream with icing sugar to mousse state. Add the
mango mixture to whipped cream. Mix well till incorporated.
3) Use
an 8
inch round cake ring or a cake tin with removable base or springform
tin, place a layer of cake and pour in mango mousse. Add half the mango cubes
and cover them with some mousse. Lay another cake layer, add the remaing mango
cubes and pour the remaining mousse. Make sure the mousse covers the mango
cubes. Let the cake chill for at least 3 hours to set before removing the cake
ring.
4) After the
mousse has set and the ring removed, make mango puree topping. Blend mango
puree together with piping gel (add more piping gel if a thicker consistency is
desired) and pour on top of the set mousse carefully. Done!
Serve and
enjoy the Mango Cake Recipe Dessert
In case of not having piping gel What can we use Instead of that.
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