Sunday, March 21, 2010
Peach & Mango Yoghurt Cake
When I was informed on the celebration of birthday for dear husband's grandma, I had decided that I should bake her a cake. I had to ensure my dear husband's cousin not doing any baking this year cos she had baked her a cake during last year celebration. And also informed the rest not to purchase any cake.
I have been eyeing for Peach & Mango Yoghurt cake from Happy Home Baking for long time. I had used this recipe to modify as Strawberry Yoghurt cake for MIL's birthday last year and it was delicious. The result is so good that made me even want to try on the original recipe.
Since now is mango season where we can find mangoes everywhere, so I should not wait anymore to try on this recipe. I have added the fresh mango cubes between the filling.
Initially I didnt plan to freeze the cake. After assembled the cake, I left with a small box of the filling so I freezed it. Next morning, I tried on the freezed mango filling and I liked it more than the chilled version. Thus, I decided to freeze the whole cake which was a right decision. :)
I am not good at decoration and not creative at all, thus I copied the deco design from HHB so my cake is almost look alike as HHB except her's definately look more professional and beautiful than mine. And also the color of the filling and sponge cake looks much more nicer than mine too.
But I am happy with the outcome and also finally, I had convinced myself to try on pipping again. I have not done any pipping for quite sometimes, except for the 1st few birthday cakes that I was so enthusiasm on pipping after seeing other bakers' beautiful pipping creation. However the result was quite dishearten as I was not able to pipe well :(.
I guess the pipping tips did make a difference, I used those plastic tips to pipe previously and for this time round, I used metal tip. Although the scroll pattern still not as good as HHB but I guess that is due to the skill. Next time I will try to pipe rosette pattern, if I can pipe well then confirm is the tip problem hee hee hee...
I didn't use the sponge cake recipe from HHB as I was afraid I might end up with a deflated cake like previously since I am bad at folding. Thus, I used the vanilla sponge cake recipe from Foodhouse88 since her sponge cake recipes are not so sensitive on over folding.
I do not know why the cake turned out to be light brown color which I thought it should be light yellow in color. My SIL told me using vanilla will make the cake turn brown. However the sponge cake is fluffy, spongy, soft and moist, I was having lots of fun by kept pressing the cake, dear husband was impressed on how spongy the cake is when I demonstrated to him :).
And also don't understand why there are those dark brown dots appeared on the cake and looked like moldy to me :( but family members thought it was walnut sponge cake lol.
The below are for 8” round cake pan but I used for 10" cake pan as I want thin sponge cake layer in between the fillings. I left a bit of the batter to bake 1 cupcake as I wanted to try out the texture of the sponge cake.
For Sponge Cake : Adapted from Foodhouse88
140g plain flour
206g caster sugar (I reduced to 100g)
1 tbsp glucose (I added this to make the cake more moist)
1 tsp vanilla powder
salt 4g (I used 1 tsp)
30g oil 30g
1 tsp baking soda (I accidentally added)
1. Sift flour and baking soda.
1. Beat eggs, sugar and salt on medium speed till foamy.
3. Add in glucose and continue beat till 5 times in volume and ribbon-like.
4. Add in sifted flour and baking soda, beat on LOW speed till mix well.
5. Mix oil and milk and pour 1/3 of the batter and mix well.
6. Pour the milk batter to the remaining flour batter and mix well
7. Pour batter in a round pan and bake for 35mins at 180c.
7. Remove from the oven and invert the pan immediately. Let cool completely before unmould.
For the filling: from Happy Home Baking
300g fresh mangoes (about 2 mangoes)
110g caster & brown sugar
300g mango & peach flavoured yoghurt
500g (500ml) non-dairy whipping cream
2 tablespoon gelatin powder
6 tablespoons (90ml) water
2 fresh mangoes cut into cubes
a few drop of yellow coloring (cos the filling looked very pale in color, so in order to achieve the same color as HHB, I added it)
1. Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature.
2. Blend mangoes, sugar, yoghurt until the mixture becomes smooth.
3. With an electric mixer, whisk non-dairy whipping cream till stiff. Fold in the whipped cream to the mango mixture and mix thoroughly.
4. If desired, remove about 1 cup of the above mixture, set aside to use for piping.
5. Add in the gelatin solution to the remaining mixture, mix well.
1. Slice the cake horizontally into 2 layers.
2. Place one layer of the sponge cake in a 11" round pan with a removable base/cake ring/springform pan. Spread about 1/2 of mango filling on the sponge layer. Place the mango cubes on the filling
3. Place the last layer of sponge cake on on the mango cubes and spread the remaining filling on the surface evenly. Gently tap/bang the pan on the table to remove any empty air pockets in between the sponge layers and the filling. Leave the cake to chill in the fridge for at least 3~4 hours or overnight. If you like the filling to be ice cream alike, you may freeze it.
4. Remove cake from fridge, unmold and decorate as desired (pipe rosettes or borders using the reserved mango filling). Keep the cake in the fridge before serving.
The cake is so yummy, everyone were praising and thought it was an ice cream cake. The sponge cake stays soft and moist even though I had freezed the cake.
I was nearly over the moon cos they said that I should or can open a bakery shop. Like what SIL had said, nothing beats when everyone like and praise on your baking or cooking hee hee hee....