Father’s Day
Growing up I did not realise that Father’s day celebrated was celebrated worldwide. Though Valentine’s day was quite popular on my side of the ocean.
In the United Kingdom, Father’s Day is celebrated on the third Sunday of June. About a month in advance, supermarket shelves fill up with “World’s Best Dad” merchandise. Schools encourage gratitude by helping students create artwork to gift their dads. This beautiful gesture brings a smile to everyone’s face. Restaurant bookings are also quickly exhausted on the day itself.
Fresh Mango Cake
In light of this, I find that baking a cake is a handy and delightful treat for everyone. Today, I decided to bake a luscious mango cake. Mangoes are in season, and I’m impressed with the varieties available. Unfortunately, not all are freshly ripened on the tree, so it’s important to know the best Asian suppliers to get top quality. Export-quality mangoes are quite expensive, but they last for at least a month, so it’s a worthwhile investment. I chose Kesar mangoes for this cake, but you could use any personal favorite. The addition of freshly whipped cream makes the cake wonderfully moist, and since it’s summer, it feels light and refreshing on the palate.
Ingredients
- 3 Mangoes ( 2 for pulping, 1 cut into chunks for the garnish)
- 250 gms plain flour
- 6 eggs, at room temperature
- 250 gms castor sugar
- 250 gms of fresh cream, for whipping
- 3 tbsp of icing sugar
- 1 tsp baking power
Directions
- Preheat the over to 350°F/180°C for 10 mins.
- Line two 9 inch cake tins (springform even better) with baking paper and butter the sides.
- We are going to make a Victorian sponge and I have used a stand mixer to handle all the heavy beating.
- In a sperate bowl sift the flour with baking power atleast three times to make a fluffier cake.
- Best the six eggs with yolk on high speed for 1 min until foamy, then mix the sugar and continue beating on high for the next 8 mins until thick ribbons form and the egg has doubled in volume.
- Then gradually fold in the flour mixture into the foamy mixture using figure of eight motion. This will ensure and even batter.
- Now divide the batter between the two tins and let it rest on the countertop for 5 mins so that all the bubbles come up to the surface. Give it a light tap and release the bubbles. Bake them in the middle rack for the next 23-28 mins or until nice golden brown on top and no soggy middle.
- Allow the cake to cool down then allow it to rest on the wire rack by removing it from the cake tin and peeling off the baking paper.
- Ensure you make a nice smooth pulp from the two mangoes and keep it aside.
- Get two cups of fresh double whipping cream and whip it on medium speed until the cream forms stiff peaks.
- Place the first cake layer on a platter and spread with 1/2 cup mango purée. On the second cake layer, spread the fresh cream frosting and place it frosting-side-down on the first layer so the cream and mango are hugging. Then cover the top and sides with remaining frosting. Pipe reserved frosting around the top border of your cake.Now spread the mango chunks in the middle to serve.
- This cake can be eaten or refridgirated for the next three days and eaten with some fresh puree or ice-cream