It is World Baking Day today and the message it brings is to get in to the kitchen, put on your apron and bake something tasty, perhaps somethings you haven't baked before.
So one more time, I chose Mango as the underlying flavour :). This cake is more of a pudding with the right amount of cream and mangoes sandwiched between sheets of beautiful sponge. The sponge is light and does not use any oil or butter, yet is extremely soft. I think the flavour of cake depends on the mangoes you put, so make sure you use nice and ripe mangoes for the cake and don't be shy with the quantity, its worth it when you put slice of it in your mouth and the juice just blends with the cake and the whipped cream :) Extraordinary! isn't it?
Cream and Mango Cake
Sponge recipe adapted from David Lebovitz
3/4 cup all-purpose flour
1/4 corn flour
1/2 teaspoon baking powder
pinch of salt
25ml cold water
1 cup powdered sugar
1 teaspoon vanilla extract
For Icing and decoration
2 cups whipped cream
2 cups of mangoes cut into small pieces
- Preheat the oven to 160°C
- Sieve together the flours, baking powder and salt and keep aside
- Separate out the egg yolks and egg-white in two bowls
- Beat the egg white until it turns fluffy and shiny white and stiff. Keep aside
- In a big bowl, using electric beater, mix together egg yolks and water till nice and frothy (this should take one minute)
- Add sugar to the above egg and water mixture and beat till you get ribbon consistency
- Add vanilla and give a nice stir
- Using a spatula, carefully fold in a third of flour in the egg yolks followed by third of egg whites. Repeat this two more times ( do not over mix)
- Line the baking tray with butter paper and spread the batter into an even rectangle with help of the spatula
Use the recipe above to bake one more sheet of cake.
- Bake the sponge for 10-12 minutes until it has risen slightly, top turns light golden-brown in colour and springs back when pressed in the middle
- Take the sponge out of the oven and let its sit for sometime before pulling out the butter paper
Assembling the cake
- Place one of the sponge cakes onto clean serving plate. Smooth half of the whipped cream starting in the middle and spreading it out to the edges
- Top the first layer with mangoes nicely before placing the second layer of sponge
- Nicely ice the top layer and decorate with mangoes
- Chill in the fridge for sometime before serving as that not only helps the cream to set but also allows the sponge to absorb some of the moisture of whipped cream
I hope you are enjoying Sunday and are now inspired to get into the kitchen and bake something yourself :) Cheers!