Thursday, 16 May 2013

MANGO LAYER CAKE

I’m trying to capture the freshness of summer in my baking since the weather is actually failing us all. Bursting with homemade mango jam and mango butter cream, this cake is a sweet and sharp delight. The sponge is spiked with mango powder, a tangy spice I came across on my food writing course when a girl from Dubai brought a sachet for us to taste. At the time I thought it must have been a really exotic, but I actually found some in my local farm shop for 79p (which is more of a bargain store) and decided to test it in a sweet recipe (it’s normally used in savoury dishes). It adds a subtle tang, but if you can’t get hold of it don’t worry at all- the mango jam is the best part anyway, both on its own and when it livens up a traditional butter cream.

For the sponges
200g sugar
250g butter
4 eggs
2 tbsp milk
250g self raising flour
1 heaped tbsp mango powder

For the mango jam
1 ripe mango
100g sugar

For the butter cream
100g butter
250g icing sugar

Preheat the oven to fan150/170c/3. Grease and line 3 20cm cake tins.
Begin by creaming the sugar and butter until pale and fluty. Alternate mixing in the eggs and flour until you have a thick batter. Loosen with the milk. Sift in the mango powder (you will need to do this as it tends to clump easily). Pour the batter equally into the cake tins and bake for about 25 minutes at the bottom of the oven, or until golden brown and spring back when touched. Once baked, turn out onto a wire rack and leave to cool completely.

In the meantime make the mango jam. Cut the mango and squeeze out all of the flesh and juice into a small sauce pan. Add the sugar and bring to boil on a high heat for about 10 minutes until thick, sweet and bright yellow. Set to one side to cool completely.

Once the cake and jam are cool, make the butter cream ready for assembling. Mix the butter with half of the icing sugar until it comes together then add a third of the mango jam. Mix in the remaining icing sugar to thicken.

Now you can assemble the cake. Take the first sponge and spoon over about a third of the mango butter cream and half of the mango jam, putting this towards the edges so it runs down the side a little. Do the exact same for the next layer. Place the final sponge a top of the already bursting 2 layers, and spoon over the remaining butter cream to finish.


 

1 comment:

  1. There was a "naked cake" comp on Twitter earlier this week. This cake would have fitted in so well.
    (basically, it's a cake without icing around the outside)
    It look yummy and fresh and like summer.

    ReplyDelete