Today I used water bath method and also hot batter method. (烫面和水浴法）The cake is so smooth, soft and moist.
Mango Sponge Cake
(INGREDIENTS)
A
13g vegetable oil
30g cake flour
10g mango puree
20g milk
2 egg yolk
(INGREDIENTS)
A
13g vegetable oil
30g cake flour
10g mango puree
20g milk
2 egg yolk
B
2 egg white
20g castor sugar/cane sugar
2 egg white
20g castor sugar/cane sugar
preparation:
Cut parchment paper and lay on 2 nos of 4" round pan OR 1 no of 6” round pan
(skip this step if non-stick pan is used)
Cut parchment paper and lay on 2 nos of 4" round pan OR 1 no of 6” round pan
(skip this step if non-stick pan is used)
Steps:
1. heat oil, mango puree and milk till 70'C， if no thermometer, heat up about 10 seconds
1. heat oil, mango puree and milk till 70'C， if no thermometer, heat up about 10 seconds
2. mix in flour till no more lumps - this is called “hot flour”
3. add in milk yolk mix to smooth batter
4. slowly add in sugar and beat egg white to stiff peak
5. add 1/3 of B ingredients to A and mix well
6. lastly carefully combine A + B
7. fill in batter equally into 2 nos of 4" round pan
8. steam bake at preheated oven of 150'C for 45mins
9. Leave oven door open a gap for 5 mins
10. Remove cake from oven, drop the pan at a height of 10 cm onto a table top twice. This will prevent cake from sinking.
11.Remove the parchment paper, let cake rest on wire mesh for 10mins. Cut and ready to serve.
Link back to DHM: https://www.facebook.com/photo.php?fbid=10154740509499300&set=pcb.1830300763897517&type=3
Credit: Wong Yen Li
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/03/complete-recipe-mango-sponge-cake.html
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