Homemade Mango cake

“My 1st attempt of baking Mango Cake”

Bringing sweet treats to Monthly Leadership Meeting in the beginning of each month has become hubby’s style. Yes, the sweet savoury food made by me, for hubby’s meeting!

I made this Mango Cake for his meeting early this April. 1st attempt, and hubby and his peers were my ‘guinea pig’ (laughing)!

I felt glad and was very pleased with my 1st attempted Mango Cake! Most of all, it was greatly appreciated by hubby’s colleagues. Yeah!

Each of them got only a small slice of it as I was capable making only a 8″ sized square cake, at the moment (smile).

Mango cake

A small slice of my mango cake counts about 220kcal.

By adding of milk and water into it, the texture of my cake was not dense, but very soft mouthfeel.

A bite of it together with the cream and real fresh mango cubes, creates extensively refreshing relish, with a hint of vanilla flavour which yielded from my homemade whipped cream.

With the presence of generous amount of real mango flesh, chill the cake and eat it cold creates even better mouthfeel and more refreshing. Mango on top and in the middle layer of the cake! It was instead, the cake mango (laughing)!

In my recipe, I have added with this ingredient named Ovalette. This was my first time getting to know about this substance called, ovalette. My colleague recommended it to me, to be added into sponge cake baking. I, later, found out that it was actually the sponge cake gel, to act as stabliser. It supposed to help to make the sponge cake smoother textured, raise better and evenly. Ovalette has yellow and white in colour. The one I got from my colleague was yellow. It is a non-scented thick paste. Need not to use a lot, just add as little as half a teaspoon into the cake mixture will do.

It is available in certain baking supply specialist stores, such as, Phoon Huat, the distributor of Singapore Red Man Brand. It has many branches around the Island.

If you have problem finding baking stuff, go there. They should be able to help you.

As for now, let’s bake my cake!

Yields 8″ cake (about 12 small slices)
Ingredients
200 grams of sponge cake premix (Optima Ready Mix from Bake King brand)
3 large eggs
50ml mixture of milk + water (about 1/4 small cup)
10 gram of butter (1 teaspoon sized)
1 teaspoon of mango flavour
1 teaspoon of ovalette (called it sponge cake gel or sponge cake stabilizer)
200ml of whipped cream (click for my
Homemade Whipped Cream Recipe)
2 ripe mangoes, diced (Half the amount for filling, half the amount fot topping. Dice it chunk for the topping.)

Method:
1) Mix cake premix flour, butter, milk mixture, and eggs into large mixing bowl. Use electrical mixer to beat cake mixture well at medium speed (No. 2), for 8 – 10 minutes.

2) Pre-heat oven for 10 minutes, set temperature to 180°C.

3) Grease and line a sheet of grease-proof paper evenly on a 8” square or round baking pan. Pour in cake mixture.

4) Place baking pan at centre rack. Bake for 30 – 35 min using 180°C (top and bottom heat on), or until toothpick inserted in the centre comes out completely clean.

5) Allow cake to cool on wire rack, for about an hour.

6) When cake is completely cooled, slice it into 2 layers, using bread knife.

7) For filling: Use half the amount of whipped cream with half the amount of diced mangoes you have prepared, and combine it well. Spread a thick layer of filling evenly on the bottom layer of cake. Leave some space around the edge of the cake.

8) Top another layer of cake. Spread another half amount of whipped cream just on top or covering the whole cake. Next, place another half amount of the chunky diced mangoes on top evenly. Chill decorated cake in the refrigerator till ready to serve.

Look at the goody again! By eating just the mango flavoured cake itself tastes very flavoursome, too. Not as greasy as marble or butter cake, this mango cake gives a fresh zesty relish in the palate. Yes, before it was topped and filled with creamy mangoes.

The fragrance of mango flavour from the freshly baked hot cake was over-whelmed, even before adding the creamy topping and real mango flesh as its filling.

I decorated the cake with topping of whipped cream and lots of diced mangoes. The real stuff! Give it a try. It’s simple and quick to learn!

Tips: Chill the decorated cake in the refrigerator, for even better and more refreshing taste.
*Do not over-fill the centre layer of the cake to avoid spillage from the edge when placing with another layer of cake on top.