• Jan
  • 16
  • 2011

Fresh Mango & Cream Sponge Cake

For sponge cake:
4 large eggs, white and yolks separated
9 tablespoons  sugar, sifted
3 tablespoons milk, at room temperature
1/2 teaspoon vanilla extract or 1 teaspoon vanilla essence
1 cup cake flour, sifted
2 tablespoons butter, melted

For the whipped cream frosting:
1 teaspoon unflavored gelatin
4 teaspoons cold water
1 cup cold heavy whipping cream
1/4 cup icing sugar
1/2 teaspoon vanilla extract or 1 teaspoon vanilla essence

For the syrup:

1/4 cup caster sugar
1/4 cup water

Method for the sponge cake

1. Preheat the oven to 170 degrees Celsius.  Line a 20cm springfoam pan with baking paper.

2. Add the sugar to the egg whites, and beat the egg whites until they are stiff and glossy.

3. Add the egg yolks to the egg white mixture, and gently whisk until the yolks are incorporated.

4. Add the milk, vanilla extract, and flour (in that order) to the batter and gently fold them into the batter with a spatula.  Fold in the melted butter until it is well combined.

5. Pour the cake batter into the prepared cake pan, and get rid of any air bubbles in the batter by dropping the pan on a counter once or twice.  Bake the cake for 25 to 30 minutes.  The cake is done when it is golden brown and springs back when pressed lightly.  Let the cake cool completely on a wire rack. Run a blade around the inside of the pan to loosen the cake, and remove.

Method for the whipped cream frosting

1. Put the cold water in a small saucepan.  Sprinkle the gelatin over the surface of the water and let stand for 5 minutes (do not stir).  Place the saucepan over low heat and stir constantly with a wooden spoon just until the gelatin dissolves.  Remove the saucepan from the heat and cool to room temperature.

2.In a mixing bowl, combine the whipping cream, sugar, and vanilla and beat until slightly thickened.  Then, while beating slowly, gradually pour the gelatin into the whipped cream mixture.  Then whip the mixture at high speed until stiff.

Method for the syrup

1. In a medium saucepan combine the sugar and water.  Bring the water to a boil, stirring, until sugar has dissolved.  Remove from the heat and allow to cool.

To assemble the cake:

1. You will need about 20 slices of fresh mangoes for the middle and for the top (decoration).

2. Slice the sponge cake horizontally into 2 layers.

3. Place one sponge layer cut-side up on a cake board or serving plate and lightly crush the surface with the simple syrup.  Spread a thin layer of whipped cream over the cake layer and arrange the mango slices over the surface.  Spread an additional layer of whipped cream over the mangoes.  Brush the cut-side of the second layer with the simple syrup and place it over the first layer.  Frost the sides and top of the cake with the remaining whipped cream.  Decorate as desired and garnish with the remaining mangoes.

2 responses to “Fresh Mango & Cream Sponge Cake”

  1. it’s good but some thing’s are dificult to buy from market

  2. Kamar says:

    FANTASTIQUE!!!! But, WHERE do I buy “halal unflavored gelatin”? I have seen only flavored – can we use similar flavored gelatin mixes – like mango or orange or lemon flavored? Jazak Allah khairan for ALL YOUR HARD WORK!!!!!! GREAT RECIPES and GREAT PHOTOS……

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