Sunday, 11 August 2013

Fresh Fruit and Cream Sponge Cakes Recipe

Fluffy and soft sponge cakes, with sweet mangoes under creamy custard and freshly whipped cream. Feel free to use any fruit you'd like!

Fresh Fruit and Cream Sponge Cakes Recipe                                                    Recipe by iSaamuel 


6 Egg Yolks,
6 Egg Whites,
90g of Sugar,
1 Tbsp of Pure Vanilla Extract,
2 Tbsps of Milk,
3 Tbsps of Oil,
1 Tsp of Cream of TarTar,
80g of Bread Flour,

2 Ripe Mangos,

3/4 Cup Heavy Whipping Cream,
2 Tbsps of Sugar.
Powdered Sugar to garnish.

1. In a large mixing bowl, place the Bread Flour, Egg Yolks, Oil, Milk and Pure Vanilla Extract. Whisk this mixture together for 3-5 minutes vigorously until the batter becomes thick and gluten strands should appear.
2. In another large bowl, whisk together the Egg Whites, Cream of TarTar and the Sugar until stiff peaks form, and are glossy.
3. Fold Egg Whites into Egg Yolk mixture gently until it is all combined together. Do not overmix as this will deflate all of the air you have whipped into the egg whites, making for a dense, chewy, 'gummy' cake.
4. Pout the complete batter into a rectangular baking pan (swiss roll pan), spread out batter evenly, and bake at 180C for 15-20 minutes.
5. Let the cake cool. Cut out the cake into circles with a wide cookie cutter. Cut your mango into bite size cubes. Whip the Heavy Whipping Cream with sugar until stiff peaks form.

Decorate as you like by piping the cream and drizzling on custard. Enjoy this layered, professional and elegant dessert!

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