Mango Cake

iCakes London is producing soft and juicy vanilla eggless sponge cake layered with our mango puree cream. Covered with our special mango pulp jelly.

Ingredients:
Curd
160 g (3/4 cup) sugar
25 g (3 tbsp.) cornstarch
3 eggs
3 egg yolks
180 mL (3/4 cup) mango puree (see note)
75 mL (1/3 cup) lemon juice
115 g (1/2 cup) unsalted butter, tempered
Cake
190 g (1 1/4 cups) unbleached all-purpose flour
7.5 mL (1 1/2 tsp.) baking powder
5 eggs, tempered, separated
210 g (1 cup) sugar
75 mL (1/3 cup) vegetable oil
60 mL (1/4 cup) milk
1 mL (1/4 teaspoon) salt
Whipped cream
375 mL (1 1/2 cups) 35% cream
40 g (3 tbsp.) sugar
A few drops of yellow gel colouring

Preparation:
Curd
In a saucepan off the heat, whisk together sugar and cornstarch. Add eggs, egg yolks, mango puree and lemon juice. Mix well. Bring to a boil over medium heat, stirring constantly and scraping bottom and sides of pan until mixture thickens. Remove from heat. Stir in butter until mixture is smooth. Strain, if necessary.
Pour into a bowl. Cover surface directly with plastic wrap. Let cool and refrigerate 4 hours or until completely chilled.
Cake
Meanwhile, place rack in center of oven. Preheat oven to 165°C (325°F). Line the bottom of two 20-cm (8-inch) diameter springform pans with parchment paper. Do not butter the pans.
In a bowl, combine flour and baking powder. Set aside.
In another bowl, using a whisk, combine egg yolks with 105 g (1/2 cup) sugar, oil, milk and salt. Set aside.
In a third bowl, beat egg whites with an electric mixer until they form soft peaks. Gradually whisk in remaining sugar until stiff peaks form.
Fold dry ingredients into egg yolk mixture. Stir one quarter of the meringue into the batter. Using a spatula or whisk, gently fold in remaining meringue. Divide the batter among the moulds.
Bake for 30 minutes or until a toothpick inserted in the center of a cake comes out clean. When removed from oven, place pans upside down on a rack and let cool completely, about 3 hours. Run a thin blade between the side of the pan and the cake. Turn out of the pan.
Assembly
Cut and remove the top of the cakes to make them flat. Cut each cake in half horizontally to obtain 4 slices.
Mix the curd with a spatula to give it flexibility. Divide the curd among 3 slices and place them on a serving plate.
In a bowl, whip cream with sugar with an electric mixer until it forms stiff peaks. Cover cake completely with a thin layer of whipped cream.
Divide remaining cream into 3 bowls. Add 1 drop of yellow dye to the first bowl of cream and gradually increase the amount of dye in the other two bowls until the last bowl is close to the color of a ripe mango.
Using a large angled spatula, spread the lighter cream over the top of the cake and turn the cake to distribute it evenly. Overflow to the sides of the cake, creating a band across the top third of the cake. Then add the middle color by rotating the cake to form another band of color in the center of the cake, the same width as the previous one. Continue with the darker color for the base of the cake. Refrigerate for 1 hour before serving. The cake will keep for 2 to 3 days under a bell in the refrigerator.

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