Tuesday, May 15, 2012

Mango cream cake

Finally get to bake after so long, and I kid you not that I've been dreaming and thinking of baking cakes. After a late night on Saturday, there was a sudden urge and influx of energy flowing through my body in the early morning of Sunday. "I must bake and it must be NOW" ~ that was what went through my head. Although nothing really fanciful came out of the oven, I'm delighted to have accomplished a so-called task. By 10.30am, I was done with the washing up and baking, only left with cake decorating which was completed after we had our afternoon swim near our house. My lil boy was so sweet that he offered to do some chores after my baking, "...like sweeping, cleaning or mopping...". Daddy allows lil boy to mop the kitchen "... as mommy dirties the kitchen floor after baking..." Oh my, lil boy has grown up! It was a really good Sunday, and of course, a memorable Mother's Day.

Mango chiffon cake

Ingredients/ Method
(Recipe is for 25cm tube pan, but I baked in 2 tube pans - 21 cm and 17cm)
7 eggs
200g cake flour
2 tsp baking powder
165g icing sugar
100ml mango puree + 50ml water/mango juice (will add more mango puree the next time)
150ml corn oil
1/2 tsp cream of tartar

1. Pre-heat oven to 170 deg C.
2. Separate the egg yolks from the egg whites. (abt 240ml egg whites)
3. Sieve cake flour, icing sugar, and baking powder into a mixing bowl.
4. Make a depression in the centre of the cake flour mixture, add egg yolks, mango juice and oil and stir until well combined.
5. In a clean separate bowl, whisk egg white and cream of tartar on high speed until stiff.
6. Add in cake batter to the egg white gradually and fold gently in batches, until well mixed.
7. Pour into tube pan and abke for 50 mins at 170-175 deg C. 
8. When done, remove the tube pan from the oven and invert on a cooling rack and leave to stand for 2 hours.
9. Remove the cake from the tube pan by pressing the sides of the cake along the perimeter of the pan and inverting the cake onto a plate.

Mango cream
1 3/4cup whipping cream
2 tsp icing sugar
1 1/2 mango puree
1/2tsp vanilla bean paste
1 extra fresh manago, cubed (for decoration)

1. Whisk whipping cream until foamy.
2. Add icing sugar to whipping cream and continue to whisk on medium-high.
3. Add in vanilla bean paste and mango puree, and continue to whisk till stiff.
4. Decorate cake as desired.


Anonymous said...

Hi, just like to comment that you made very lovely cakes =)

lena said...

hi quizzine, this is really beautiful! you know, i was just practising doing this design yesterday, i hope i can make it just as beautiful as yours! how thoughtful and nice of your boy! Happy mother's day..though i know it's a little late :)

Janine said...

that last photo of your boy made me smile :D i for one am guilty of doing the opposite - i bake and make the kitchen dirty and my mom cleans up after that :/

quizzine said...

Hi mydearbakes,
Thanks for dropping by and your sweet encouragement!

Hi lena,
Actually I did a very poor piping first round and I'd to scrap and re-do again. The second round of piping looks more pleasing but there's still room for improvement...hehe.

Hi Janine,
You are very lucky to have your mum to do the cleaning up for you! But if one day you can do it for your mum, you'd make her super duper happy!

Mukta said...

loved your cake. Going to try it out soon. Stop by my blog too - bake-a-mania.blogspot.com

quizzine said...

Hi Mukta,
Thanks for dropping by here. I'll hop over to yours soon :))