Sponge Cake

Sponge cake with Mango Icing

Sponge cake with Mango Icing

I know what you guys might be thinking. What kind of cake and pic is this. Well it was kind of hard to assemble it mainly because the orange color that you see is Mango pulp with gelatin spread over mango mouse. I managed to spread it to attain a cake shape.

This was made for my husbands surprise B'day party. Everyone was surprised by the cake when they took a bite of it. It was super moist and imagine the combo, moist sponge cake with mango mouse yummmm...

I even made this cake as the princess dress base for Liz's B'day. You can find the Pic here.
Since the cake is super soft you have to be very careful when you decorate it. I used the Mango mouse recipe as the filling and also on the top and then covered it with the Mango glaze.

The writing on it is from melted chocolate I piped it on to wax paper and then kept in freezer for an hour. Once it is set peel it and you are ready to stick it anywhere in the cake.

Sponge cake with whipped cream

This cake is sponge cake with whipped cream topping. The whole idea of trying sponge cake happened when my friend bought me a sponge cake with lots of fruit on top and I loved it. That's when I got the inspiration to make sponge cake. Since I dint have any fruits I topped it with chocolate. Even without fruits  just the whipped cream and sponge is delicious.

For extra flavor you can add coffee or vanilla to the cream before whipping.

 

  

 Sponge Cake                      
Recipe source:Cake Boss

• 4 eggs
• 2 cups sugar
• 1 tsp vanilla
• 1 cup whole milk
• 1/4 cup butter (lightly salted)
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt   

 Directions

 

 Beat eggs in large mixing bowl with paddle attachment for 4 minutes.  Do not skip this step!

Add sugar, and continue beating for another 4-5 minutes until light and fluffy.  Add vanilla and stir on low until just combined.

  In a separate bowl, sift together dry ingredients.  Add to eggs and sugar on low speed until just combined.

 In a saucepan, heat milk and butter on low heat just until butter is melted.  Add to batter, beat just until combined.

 Pour into two greased and floured 8" round cake pans.

 Bake at 325 until the middle springs back when touched, or a toothpick inserted in the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.

 

 

Mango Mouse/pudding:
Recipe source:Ria

1 1/2 c heavy whipping cream
1  c sweetened mango puree
4 tbsp sugar or to taste
1 tbsp gelatin dissolved in 3 tbsp water

Method: Whip the cream to stiff peaks along with sugar and then fold the puree in. Melt the gelatin, cool it for a minute and then fold  it into the pudding / mousse.
Mango Glaze
Recipe source:Maria

Mango pulp – 1 cup

Gelatin – 1 tbsp/10 gms

Hot water – ½ cup

Dissolve the gelatin in hot water. When it is warm, add it to mango puree and mix well. Pour this over the mango mouse or pudding, once it is set. Refrigerate for another 2 hours or till you serve


Whipped Cream
Recipe source:FoodNetwork

2 tablespoons sugar

1 cup heavy whipping cream

 

Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.

Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.