11.4.14 (Friday)
I love to eat mango but each time when I go to the morning market and see that the price of mango is so expensive (RM9/kg), I rather wait for the season to come then!
Yesterday, I went to the morning market and was so happy to see that the price of mango was RM6/kg..I took 6 of them and the seller was kind enough to give me a special discount (RM5/kg). Great!
I decided to use some mangoes to bake a cake. I remembered eating a mango pudding cake and it was quite yummy, so I would like to try it out too!
Ingredients
Sponge cake
4 large eggs
1 large egg yolk
50grams sifted cake flour
40 grams cornstarch (corn flour)
100 grams plus 1 tablespoon (15 grams) granulated white sugar (divided) (you may wish to cut down the sugar portion to 60-80g, which I usually do)
1 teaspoon pure vanilla extract
1/2 teaspoon cream of tartar (optional)
1 large egg yolk
50grams sifted cake flour
40 grams cornstarch (corn flour)
100 grams plus 1 tablespoon (15 grams) granulated white sugar (divided) (you may wish to cut down the sugar portion to 60-80g, which I usually do)
1 teaspoon pure vanilla extract
1/2 teaspoon cream of tartar (optional)
1 packet of pre-mixed mango pudding powder
Filling
200g whipped cream
Some diced mangoes
Methods
1. While the eggs are still cold separate two of the eggs, placing the yolks in one bowl and the whites in another bowl. To the yolks, add the additional yolk, and the two remaining eggs. Cover bowls with plastic wrap and allow the eggs to come to room temperature (about 30 minutes). Meanwhile, in a small bowl whisk the flour with the cornstarch.
Methods
1. While the eggs are still cold separate two of the eggs, placing the yolks in one bowl and the whites in another bowl. To the yolks, add the additional yolk, and the two remaining eggs. Cover bowls with plastic wrap and allow the eggs to come to room temperature (about 30 minutes). Meanwhile, in a small bowl whisk the flour with the cornstarch.
2. Place the egg yolks and whole eggs, along with 1/2 cup (100grams) of the sugar, in your electric mixer, fitted with the paddle attachment. Beat on high speed for five minutes, or until thick, pale yellow and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Then beat in the vanilla extract. Sift half the flour mixture over the beaten egg mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture into the batter and fold in.
3. In a clean bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Sprinkle in the remaining one tablespoon sugar and beat until stiff peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites.
4. Divide the batter evenly into two 8" cake mould and bake for 30-35mins in a preheated oven, 170C until golden brown or a cake tester came out clean. Set aside to cool and transfer to a wire rack.
3. In a clean bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Sprinkle in the remaining one tablespoon sugar and beat until stiff peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites.
4. Divide the batter evenly into two 8" cake mould and bake for 30-35mins in a preheated oven, 170C until golden brown or a cake tester came out clean. Set aside to cool and transfer to a wire rack.
5. Cook the mango pudding (followed the instruction on the packet) and pour 600ml of pudding into a 8" cake mould. Freeze it for around 15mins till it get harden a bit.
6. Placed a slice of cake on the cake base. Then, carefully remove the pudding from the mould and placed on top of the cake. Topped with the other slice of cake and decorate as desired.
