After a two month hiatus I am finally back in action! This summer has proved to be one of the most memorable so far, for a number of reasons. I’ll give you a hint…or two (okay, more like eight!):
See? I wasn’t slacking on the cake front for no reason, I was a bit preoccupied with a trip to Maui and then to Austria! Now it is back to the real world though; I have a summer course starting up today and of course I am also back to my never-ending experiments in the kitchen!
So anyways, when Father’s day rolled around this year I couldn’t be bothered making yet another “vanilla cake with chocolate icing”…it was time to switch it up! Several weeks ago my sister came home from a bridal shower with a huge chunk of mango cake (the kind you get from an Asian bakery). Lo and behold my Dad was an instant fan, so I made a mental note to attempt a replication for Father’s Day and it was a hit!
I will definitely be making this cake again. In Austria, I fell in love with the desserts because nothing was too sweet and the textures were extremely light. This cake definitely fit the same description. I made a very light sponge cake and used stabilized whipped cream for the frosting…I think the mango chunks in the middle also helped add some stability; although, next time I would add even more to make it more “mango-ey.” I can also see this cake being delicious with strawberries, raspberries or blueberries added to the filling as well! Yum!
Asian Sponge Cake
Source: adapted from Kusina ni Manang
- 2 eggs, separated
- ¼ teaspoon cream of tartar
- ¼ cup + 2 tablespoons white sugar
- ½ teaspoon vanilla extract
- ¼ cup milk
- 2 tablespoons vegetable oil
- ½ cup + 2 tablespoons cake flour
- 1/8 teaspoon baking soda
- ¼ teaspoon baking powder
- Preheat oven to 325ºF
- Line the bottom of one 8-inch round pan with parchment paper. Do not grease the sides (the sponge cake will cling to that and will help keep it spongy even upon cooling.)
- In a small bowl, beat egg whites, cream of tartar, and ¼ cup of sugar until firm, but soft peaks form. This will form a meringue. Set aside
- In a large bowl, beat egg yolks and 2 tablespoons of sugar until creamy yellow. Add vanilla, milk and oil.
- Sift together cake flour, baking soda and baking powder, then add to liquid ingredients.
- Fold in meringue mixture to batter until just combined.
- Pour into pan and bake for 30 minutes, or until cake tester comes out clean.
- Invert pan when taken out of oven and let the cake cool for 30 minutes before taking it out of the pan to prevent sinking.