Mango Cake: Attempt #1

This cake is made up of several components therefore it is a very time consuming process; you need all the energy and focus in order to try execute it as best as you can. As the title suggests, I didn't quite perfect it so I am definitely going to be trying this recipe again and again, until I do. Haha.



This is a very rich and creamy filipino style mango cake, so if you're not into that, then don't try making this at all. I could only taste a bit of it (because of the dairy overload) but from what I had, it tasted very good, in spite of what it looked like!







So here is the recipe, component by component, and first up is:



The Cake

2 cups sifted Cake Flour (I didn't have any of this, so I used plain flour, I should really look for cake flour though)

1/2 tsp salt

1 cup sugar (I used caster sugar since I ran out of plain sugar, MAKE SURE YOU USE PLAIN SUGAR)

1 cup chilled whipping cream

4 egg whites

1/2 tsp cream of tartar

1/2 cup mango juice



Preheat the oven to 350F. Line two 9-inch layer pans (I only used one big round pan because I didn't have two cake pans of the same size, so there was only one layer, MISTAKE #3). Sift together in a bowl, the flour, baking powder, salt and half the sugar and set aside.



With chilled bowl and beater, over another bowl of ice water, beat the cream until soft peaks form. Beat in 1/4 of the sugar that is left over and continue beating stiff. Refrigerate.



Beat the eggwhites with the cream of tartar until frothy. Gradually add the remaining sugar and beat until stiff peaks form. Fold in the whipped cream mixture. To this, fold in the dry ingredients and the mango juice (alternately). Blend well. Pour in the pans (or in my case, the one big pan) and bake for 30 to 35 minutes, or until done. Mine took way over this time period, just because I decided to cook it in one large pan (good one Le).



Cream Frosting

1.3 cup cream cheese

1 1/2 cups whipping cream

1 cup sifted confectioner's sugar

2 tsp unflavoured gelatin dissolved in 3 Tbsp mango nectar or juice over low fire

3 drops yellow food colouring



Beat cream cheese until soft and creamy. Add cream and beat until thick. Gradually add sugar, beating continuously until stiff. Beat in gelatin mixture and colouring. Set aside in fridge.



Cream Filling

1/4 cup butter

1/4 cup cheese spread

6 Tbsp confectioner's sugar

1 big ripe mango, sliced (I had no choice but to use canned mango slices, possibly MISTAKE #4)



Cream butter and cheese spread until soft. Add sugar and continue beating until well blended. Add 1/2 cup of the cream frosting and beat into butter mixture. Fold in slice mangoes and set aside.



Mango Glaze

1.4 cup confectioner's sugar

2 tsp. cornstarch

1/2 cup mango juice or nectar

10 drops yellow food colour



Combine all and cook, stirring continuously over low fire until it thickens. Allow to cool.



Assembling the Cake (This is where everything falls apart)

Spread mango glaze on top of each cake layer.  Place one layer over a serving platter then spread cream filling. Top with other layer then frost top and sides decoratively. Decorate with mango slices n preserves. Drizzle remaining glaze on cake.



Since I only had one layer, and couldn't cut that in half because it didn't exactly rise high enough, I had to do all of that on one. Yes. You can only imagine what it turned out like. Sigh. Lucky for you I took pictures. Haha.