Mango
Cake is a cake easy to love. This is one of my favorite cake and the first cake
I had ever successfully baked and sold. I am truly grateful to a generous
friend, Sundae, for not only teaching me this cake recipe but also sharing her
kitchen. Learning new things helped build confidence, increase joy and inspires
to learning more new things.
Mango Cake
This
recipe is good for one 7-inch in diameter round cake. Good for 8-12 servings,
depends who is eating.
Preparation
Time: 2 hours (mostly of it is
just waiting)
Cooking
Time: 25-30 minutes
Ingredients:
¾
cup cake
flour (1 1/8c)
1
teaspoon baking
powder (1/2 tbsp)
¼
teaspoon salt (1/4
tsp)
2 ½
tablespoons white sugar
(1/4c)
2 ½
tablespoons vegetable oil (1/4c)
¼
cup mango
juice (1/4+1/8c)
2
pieces egg
yolk (3)
3
pieces egg
white (4)
¼
cup white
sugar (1/4+1/8c)
¼
teaspoon cream of
tartar (1/4tsp)
Procedures:
1. Pre-heat oven at 325-350 degree Fahrenheit,
depending the type of pan utilize.
2. Grease and line the pan with baking paper
3. In a large bowl, sift or whisk cake flour,
baking powder, and salt. Add 2 ½ tablespoons of white sugar.
4. Make a well in the center, first add
vegetable oil and egg yolks and beat together inside the well. Then add mango
juice, and stir starting from the center and outwards with a wooden spoon.
5.
In a separate bowl, beat egg whites and gradually add cream of tartar and ¼ cup
of white sugar until stiff but not dry. if using a beater, start beating at
speed 4 the egg white is transparently in color, when it’s frothy (looks like
tiny bubbles) add the cream of tartar. And when it rises (double in size) and has
a solid-white color increase speed to 6 and slowly add ¼ cup of white sugar.
Beat until firm but not dry.
6.
Fold egg yolk mixture into egg white.
7.
Bake for 25 minutes.
Assembling the Mango Cake
A 3-inch think, 7-inch diameter round Mango Cake
Ingredients:
1
piece mango cake
450
grams buttercream
frosting
½
piece mango,
chunky-crushed, for frosting
¼
piece mango,
cut into ½ squares, for decoration (optional)
Materials:
1
piece 9-inch
round cake board
1
piece 18-inch
piping bag
1 piece Wilton Cake Icer
Tip #789
1
piece 12-inch
piping bag
1
piece Wilton4B,
French tip or an open star icing tip
Procedures:
1. Take the cooled and chilled cake, slice the
top off with a long serrated knife and using the 2-inch round pan as a guide. Turn
the pan, rather than straight across. [1]
2. Put a dab of buttercream frosting on the cake
board, and place the buttered side of the cake board on cake and invert it.
This will prevent the cake from sliding. [2]
3. To cut the cake into half across, with a long
serrated knife. First, place tooth picks around the cake with the desired
measurement as guide, then follow the toothpicks as one cut across the cake and
turn it while cutting to have an even cut. Once cut, set aside that layer. [3]
4. Prepare the mango-flavored buttercream
frosting. Transfer the store-bought frosting into a mix bowl and whip it for 4-5
minutes on low speed. Reserved and place ¼ of the frosting in a 12-inch piping
bag with French tip or open star tip for decorating the cake. And add the
chunky-crushed mango to the rest of the frosting and beat it 2 minutes on high,
or until fully combined. Put the 1/3 of the frosting in an 18-inch piping bag
with Wilton tip #789. [3] [4]
5. With the first and bottom cake layer on the
stand, place 1/3 of the mango-flavored frosting on the center. Using an offset spatula
carefully spread it just beyond the edge of the cake.
6. Place the second layer top-side down, with
the flat surface facing up. Place the
1/3 of the frosting in the center and carefully even it out.
7. Frost
the side of the cake using the frosting in the 18-inch piping bag with a Wilton
tip #789, face the serrated edge of the icing tip on the cake and slowly turn
the cake stand while piping the frosting. Smooth out side with a warmed spatula, by
dipping it into a hot water and wipe. Then, smooth the top, bring the top in
and level it evenly from the outside toward the middle of the cake while
turning that cake stand. Let it dry for
5 minutes. [5][2]
8. For super smooth finish, this is optional.
Check the icing if it is dry enough, lay a copy paper on the top and lightly
press hand or a fondant smoother. Once smooth, decorating with a lovely border
and rosette using 12-inch piping bag with open star tip or French tip. Press squared
mango pieces inside the rosette.
As
mentioned, this is the first cake recipe that I had successfully baked, before
this I had tried and failed baking other simple pastries form cookies to
brownies such endeavor was made without proper guidance. The failures and lack
of resources to have proper instruction and the capital to procure ingredients
and equipments were great rocks of discouragement that hinder a person such as
me to move forward with baking. I am thankful for generous and inspirational people
who made it possible. I hope someday I could pay it forward.
Is
this cake recipe wonderful?! Try the recipe and share your thoughts by posting
down below and don’t forget to follow. If you find this article lacking feel
free to post your reactions, suggestions, and corrections. Sharing information,
whether critical or complimentary, all inspires to create better content and
more food recipes. Thank you!
As always enjoy cooking! Itadakimase!
Reference and Inspired by
6. Sundae T.
