8.11.14 (Sat)
It's mango season now! The Australian produce mangoes are very juicy and sweet, $2 each. I believed the price will go further down for the weeks to come.
It has been quite some time since I last baked a Mango Cake. Since there is Cell Group tonight, so I baked one and glad that everyone liked it. Some even thought I bought the cake from the bakery shop! A great sense of achievement!
Ingredients:
Sponge cake
4 large eggs
1 large egg yolk
1/3 cup (35 grams) sifted cake flour
3 tablespoons (30 grams) cornstarch (corn flour)
1/2 cup (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
1/4 teaspoon cream of tartar (optional)
1 large egg yolk
1/3 cup (35 grams) sifted cake flour
3 tablespoons (30 grams) cornstarch (corn flour)
1/2 cup (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
1/4 teaspoon cream of tartar (optional)
Mango dices for decorations
200ml whipping cream
Methods
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.
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.
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.
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.
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.
Bake for 30-35mins in a preheated oven, 170C till golden brown or until a skewer comes out clean. Leave cool on wire rack.
Divide the cake into half. Place one cake on the cake pan. Spread some cream on top and placed mango dices. Place another cake on top and decorate as desired.
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