Saturday, 28 April 2007

Mango Cake

Ah, Mango Cake - so light, so sweet, so mango-y!

Ethan once said that mangoes got a taste that causes his tastebuds to dance excitedly; how true and how aptly described.

This recipe is by way of a wonderful cook, Leelee Hugbear, whom I aspire to be kitchen-wise and in being kitchen-wise. heh. She has a wonderful cooking blog here.

Mango Cake (Based on Leelee's recipe from M4M's archive)

The Sponge Cake
Ingredients:
4 eggs
100g castor sugar
100g cake flour
12g cake stabilizer/Ovalette
20ml water
1/2 tsp mango essence
90g melted butter

Method:
1. Line a 9”x9” square cake tin.
2. Beat all ingredients except melted butter at high speed for about 6 mins or until creamy.
3. Add in butter to the mix and mix well.
4. Bake at 200 deg C for 10-15 mins.

This will yield a cake about an inch in height. Don't worry if it's too flat; the mango mousse filling will give height to the cake later. Allow the cake to cool, then prepare the mango filling when you are ready to assemble the cake.

The Mango Filling
Ingredients:
300g mango puree (about the size of an average honey mango, puréed in a food processor)
13g gelatine powder
1/2 tsp mango essence
a few drops of yellow colouring
300g dairy whipping cream

Method:
1. While processing the mango, add in the gelatine powder. Then boil the mango mix until the gelatine is dissoved. Leave it to cool down.
2. Whip up the whipping cream. Add the cooled mango mix, the essence and colouring and mix the lot well.


Assembling the Cake, Part 1
1. Prepare an 8" cake ring.
2. Use the cake ring and press it onto the sponge cake. Cut the cake to fit into the ring, and then half the cake height-wise. You should get two 8" circles of cake.
3. Put the topmost cake, brown-side down into the cake ring.
4. Pour about 1/4 of the Mango Filling onto the cake in the ring.
5. Add in slices of mango onto the filling.
6. Pour another 1/4 of the Mango Filling on top of the mango slices, making sure that all pockets of air are filled.
7. Put the next slice of cake on top of this layer.
8. Pour the rest of the Mango Filling on top of this cake layer and smoothen the filling out as much as possible.
9. Allow the cake to chill in the refrigerator for at least 2 hours. Overnight chilling would be best.

Assembling the Cake, Part 2:
1. Once you unmould the cake ring, you get:
2. I whipped up about 150g of whipped cream with some icing sugar for taste to frost the sides of the cake:
3. I decorated the cake with mango slices to my fancy. Using cookie cutters, I pressed out flowers from slices of mangoes. I wanted a 'mosaic' effect for the cake, so it was diamonds and squares and triangles to cover the top. It's actually up to your creativity to decorate the cake.
Leelee also suggests either glazing the mangoes with a simple apricot glaze (apricot jam + water, boiled then cooled) to give the fruit a shine, or before unmoulding the cake to set the top layer of the cake with mango slices in agar-agar jelly.

And here's a view of the different layers of the Mango Cake. Yummy!

A friend suggests that I try this out with durians the next time I bake... and I'm thinking about strawberries as well! This is quite a moderately simple baking project - do give it a try.

5 comments:

Ellena Mummy said...

Wow..thanks for giving such a details steps on how to make this wonderful cake. Now i can give it a try for my mum's birthday on Aug....

Brenda said...

You're welcome! *grins* Happy baking!

KALVA said...

awesome cake

maria said...

Hi brenda

Wow..That luks simple delicious..!

coming 10th september my hubby's b'day so i'm thinking to bake this cake as he love to eat mango. but i'n not getting the cake stabilizer/Ovalette. i'm in doha-qatar here i went all the malls but not found could u pls. suggest me there is any other option is there in place of cake stabilizer / ovalette or u can just tell me the brand name of the product i'll check here.

regards
maria

Anonymous said...

hi there! i have never baked a cake before so i am wondering why your instruction calls out to first bake in a square pan and later cut into round. is there a particular reason and can i just use a round cake pan to bake the sponge cake instead?