Mango Cake

This marks the start of Joy of Baking blog!

I recently found a growing interest for baking, don't ask me from who, where or why. I am also asking myself these questions. But whatever, it is a genuine interest, though it may be too late......

This is my first mango cake.......

I took the recipe from My Wok life and moderated a little as follows:

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
2 ripe mangoes, diced (Half the amount for filling, half the amount for topping. Dice it chunk for the topping.)

Method:
1) Pre-heat oven for 10 minutes, set temperature to 180°C.
2) Mix egg yolk with the premix flour, butter, milk mixture, and into large mixing bowl to form the batter. Whisk the egg white till soft peak. Then fold in the egg whites into the batter.

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.