Preparation time: 30 minutes
Cooking time: 60 minutes
Total duration: 1h30
INGREDIENTS ;
COTTON SPONGE CAKE:
3 egg yolks
45 ml of milk (3 tablespoons)
35 ml vegetable oil (2 tbsp 1 tsp)
40 g cornstarch (⅓ cup)
40g All-purpose flour (40 g)
3 egg whites
65g white sugar (⅓ cup)
Pinch of salt
VANILLA WHIPPED CREAM:
480 ml Thickened cream
100g white sugar (½ cup)
1 teaspoon of vanilla extract
ASSEMBLY:
2 large mangoes
INSTRUCTIONS :
COTTON SPONGE CAKE:
Preheat the oven to 160°C fan-forced
Line the bottom of a 6-inch cake pan with parchment paper.
In a medium bowl, whisk together the egg yolks, milk, vegetable oil and cornstarch.
Sift in the flour and salt and whisk until just combined
In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites with the sugar until they become stiff peaks.
In three batches, add the meringue to the egg yolk mixture, being careful not to deflate the bubbles.
Transfer the cake batter to the cake pan
Fill a larger baking tray with 1cm of boiling water and place the cake tin in the tray
Bake for 60 minutes, or until springy when touched
Cool on a rack
Once cooled, run a knife around the edge of the cake mold and invert the mold
Wrap in cling film and place in the refrigerator until assembly
VANILLA WHIPPED CREAM:
Combine the cream, sugar and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment and whip until medium stiff peaks form.
Reserve in the refrigerator until assembly
ASSEMBLY :
Peel the mangoes and cut one mango into 6 large cubes
Thinly slice the remaining mango
Cut the cake into three equal layers
Place a layer of cake on a turntable and spread on a thin layer of cream
Place the thinly sliced mango pieces on top of the cream and garnish with more cream
Cover with another cookie sheet
Repeat and cover with the final layer of sponge
Using a palette knife, cover the cake with a thin layer of cream, rotating the turntable as you go to create a smooth finish.
Place the rest of the cream in a piping bag fitted with a star tip and pipe a border around the edge of the cake
Decorate with the mango cubes and place in the refrigerator to set for 1 to 2 hours before enjoying