Vanilla Sponge Cake With Mango Custard Filling Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VANILLA SPONGE CAKE WITH MANGO CUSTARD FILLING



Vanilla Sponge Cake with Mango Custard Filling image

This is a whole grain, sugar-free version of a classic sponge cake. It's light, contains no butter or oil, and freezes wonderfully. You can make the pastry cream up to 3 days in advance.

Yield serves 12

Number Of Ingredients 10

6 large eggs, separated
3 tablespoons lukewarm water
1/2 cup light agave nectar
Freshly grated zest of 1/2 lemon (optional)
2 teaspoons vanilla extract
1 2/3 cups sprouted spelt flour
1 1/2 teaspoons baking powder
Vanilla Pastry Cream (page 111)
1 large ripe mango, peeled and cut into small dice
Agave Nectar Whipped Cream (page 113)

Steps:

  • Preheat the oven to 350°F. Lightly oil two 9-inch layer cake pans with canola oil spray.
  • In a large bowl, using an electric mixer beat the egg yolks, water, 1/4 cup of the agave nectar, the lemon zest, and vanilla extract for 5 minutes, or until pale and creamy. In a separate bowl, using clean beaters beat the egg whites at medium speed until stiff, slowly adding the remaining 1/4 cup agave nectar. Continue to beat until stiff and glossy, but not dry, about 1 to 2 minutes. Carefully fold the egg whites into the egg yolk mixture. In another bowl, sift the flour and baking powder together. Gently fold into the egg mixture. Pour the batter into the prepared pans and bake for 20 to 25 minutes, until a toothpick inserted into the centers of the layers comes out clean. Cool in the pans for 5 minutes, then invert on a cooling rack and cool completely before frosting.
  • To assemble, spread a generous layer of vanilla pastry cream on the first cake layer. Next add the mango, followed by a bit more pastry cream to anchor the top layer in place. Top with the second layer and frost the entire cake with whipped cream. Refrigerate until ready to serve.
  • Zesty Lemon: Flavor the cake with 2 teaspoons lemon zest and substitute a teaspoon of lemon extract for the vanilla extract. Fill with lemon curd (page 66) and frost with Agave Nectar Whipped Cream (page 113) and sliced fresh strawberries.
  • Tipsy Mousse: Drizzle the cake layers with your favorite liqueur or rum. Fill with Light Chocolate Mousse (page 101). Frost with Agave Nectar Whipped Cream (page 113) and drizzle on melted chocolate ganache frosting (page 108).
  • Celebration Cake: Vanilla Buttercream Frosting (page 106) is a classic. Try some sliced bananas inside along with the buttercream or Orange Crème Filling (page 113).
  • Pineapple Right-Side-Up Cake: One of my favorites is Pineapple Cake Filling (page 115) and fresh whipped cream frosting.

VANILLA CUSTARD SPONGE CAKE



Vanilla Custard Sponge Cake image

A beautiful looking custard cream filled cake that is extremely light and flavourful. Guests will ask for seconds and thirds.

Provided by Chef Gorete

Categories     Dessert

Time 1h10m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 15

8 large room temperature eggs, separated
1/2 cup granulated sugar
2 tablespoons cold water
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 1/4 cups all-purpose flour, sifted
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 cup granulated sugar
confectioners' sugar, for dusting (icing)
1 (102 g) envelope whipped dessert topping mix (makes 2 cups)
1/2 cup cold milk
1 teaspoon vanilla extract
1 (102 g) package vanilla instant pudding mix (regular not light)
1 cup cold milk

Steps:

  • Preheat oven to 325°F.
  • Combine the egg yolks, 1/2 cup sugar, water and extracts in a bowl and beat at high speed until thick and lemon coloured (about 5 minutes). Stir in the flour, then set bowl aside.
  • Beat the egg whites, cream of tartar and salt in a large bowl at high speed until foamy. Gradually beat in 1 cup sugar, beating until stiff moist peaks form.
  • Gradually fold the egg yolk mixture into the egg whites. Pour the batter into an ungreased 10 inch tube pan. Pull the spatula through the batter once to break large air bubbles.
  • Bake for one hour or until cake tests done. Invert the tube pan on a funnel or bottle to cool. When completely cool, remove from the pan.
  • Using a serrated knife, cut the cake into 3 even layers. Invert the cake so that the top of the cake, will become the bottom layer of the finished cake. Spread the Vanilla Custard Filling evenly between the layers. Dust the top of the cake with the confectioners sugar. Store finished cake in the refrigerator.
  • VANILLA CUSTARD FILLING:.
  • Prepare the whipped topping mix with the 1/2 cup milk and vanilla according to the package directions. Prepare the pudding according to the package instructions, but using only 1 cup milk. Fold the pudding into the topping whipped topping.

More about "vanilla sponge cake with mango custard filling recipes"

GEODE CAKE: VANILLA AND MANGO CAKE - BAKES AND BLUNDERS
geode-cake-vanilla-and-mango-cake-bakes-and-blunders image
Web Sep 12, 2019 Heat 2 cups of the sweetened mango puree in a large saucepan over medium- low heat just until it begins to bubble. Turn off …
From bakesandblunders.com
5/5 (1)
Total Time 2 hrs 45 mins
Category Dessert
Calories 501 per serving
  • Dice the mangoes and combine in a food processor with the other ingredients. Process until smooth, scraping the bowl down as necessary.
  • Heat 2 cups of the sweetened mango puree in a large saucepan over medium- low heat just until it begins to bubble. Turn off the heat.
  • Preheat oven to 350°F. Spray two 8 inch and two 6 inch cake pans with baking spray and line with parchment rounds. Soak cake strips. Set aside.
  • Pulse the freeze dried mango in a food processor until fine. Sift out the larger chunks and add to a large bowl full of the sifted powdered sugar.


VANILLA LAYER CAKE WITH MANGO CURD RECIPE | BON APPéTIT
vanilla-layer-cake-with-mango-curd-recipe-bon-apptit image
Web Sep 18, 2018 Filling 1 envelope unflavored powdered gelatin (about 2½ tsp.) 1 (heaping) cup (200 g) fresh mango pieces (from 1 large ripe …
From bonappetit.com
5/5 (6)
Author Natasha Pickowicz
Servings 12
Estimated Reading Time 5 mins
  • Combine sugar, salt, and ½ cup water in a small saucepan; scrape in seeds from vanilla bean and discard pod. Bring to a simmer and cook 2 minutes. Remove from heat and immediately pour in tequila. Strain into a small bowl (you should have about 1 cup). Cover and chill.
  • Place ½ cup cold water in a small bowl and sprinkle gelatin evenly over top; chill until ready to use.
  • Cook mango purée, lemon juice, salt, and 1½ cups sugar in a medium saucepan over medium-low, stirring to dissolve sugar, until steaming (don’t boil), 5–7 minutes.


SIMPLE VANILLA SPONGE CAKE TOPPED WITH CUSTARD
simple-vanilla-sponge-cake-topped-with-custard image
Web Jul 19, 2017 INGREDIENTS : (For The Sponge Cake) 1/2 Cup Vegetable Oil 2 Extra Large Eggs 1/2 Cup Sugar 2 teaspoons Vanilla Essence/Extract 1/2 Cup Milk 1 and 1/2 Cups All-Purpose Flour 1/4 teaspoon Salt 2 …
From marriamsayed.com


SPONGE CAKE WITH CUSTARD FILLING RECIPE RECIPES
Web Steps: Preheat oven to 325°F. Combine the egg yolks, 1/2 cup sugar, water and extracts in a bowl and beat at high speed until thick and lemon coloured (about 5 minutes).
From stevehacks.com


VANILLA CUSTARD SPONGE CAKE RECIPES
Web Steps: Preheat oven to 325°F. Combine the egg yolks, 1/2 cup sugar, water and extracts in a bowl and beat at high speed until thick and lemon coloured (about 5 minutes).
From tfrecipes.com


RECIPE: VANILLA MANGO CAKE STEP BY STEP WITH PICTURES
Web Light, mousse-like vanilla mango cake - smoother than tender, fluffier than air. Vanilla flavor with a sweet touch by TM Haas Vanillin. And to decorate the dessert to surprise …
From handy.recipes


VANILLA CUSTARD SPONGE CAKE FOOD - HOMEANDRECIPE.COM
Web Steps: Preheat oven to 325°F. Combine the egg yolks, 1/2 cup sugar, water and extracts in a bowl and beat at high speed until thick and lemon coloured (about 5 minutes).
From homeandrecipe.com


VANILLA CUSTARD SPONGE CAKE - PLAIN.RECIPES
Web Directions. Preheat oven to 325°F. Combine the egg yolks, 1/2 cup sugar, water and extracts in a bowl and beat at high speed until thick and lemon coloured (about 5 minutes).
From plain.recipes


VANILLA SPONGE CAKE WITH MANGO CUSTARD FILLING RECIPES
Web Steps: Preheat oven to 325°F. Combine the egg yolks, 1/2 cup sugar, water and extracts in a bowl and beat at high speed until thick and lemon coloured (about 5 minutes).
From tfrecipes.com


EASY SPONGE CAKE WITH EGG CUSTARD - RECIPE | BONAPETI.COM
Web Oct 4, 2022 Line a small oblong baking tray with parchment paper. Pour the sponge cake mixture into it. Even out and spread the cream on top in 6 piles. Bake the sponge cake …
From bonapeti.com


10 BEST SPONGE CAKE WITH CUSTARD FILLING RECIPES | YUMMLY
Web Dec 16, 2022 butter, vanilla extract, custard, eggs, whole milk, icing sugar and 11 more Cocoa Pear King Cake Casseroles et claviers eggs, sugar, pear, custard, almond, egg …
From yummly.com


VANILLA SPONGE CAKE WITH MANGO CUSTARD FILLING RECIPE | EAT YOUR …
Web Save this Vanilla sponge cake with mango custard filling recipe and more from Baking with Agave Nectar: 80 Recipes Using Nature's Ultimate Sweetener to your own online …
From eatyourbooks.com


10 BEST VANILLA CUSTARD CAKE FILLING RECIPES | YUMMLY
Web Dec 14, 2022 Delightful Apple and Cardamom Custard Tart | Marie Rayner Chef Knives Expert. egg yolks, fruit sugar, mascarpone cheese, powdered sugar, vanilla paste and 6 …
From yummly.com


SPONGE CAKE WITH VANILLA CREAM FILLING » ALLFOOD.RECIPES
Web Apr 17, 2014 Ingredients Cake 1/2 cup butter,at room temperature 1 cup granulated sugar 2 large eggs 2 large egg yolks 1 teaspoon vanilla extract 1 1/4 cup cake flour 1 1/2 …
From allfood.recipes


10 BEST VANILLA CUSTARD CAKE FILLING RECIPES | YUMMLY
Web Dec 26, 2022 vanilla custard, egg yolks, dry active yeast, salt, vanilla pod and 17 more Pear, Honey, and Lime Pie Bake From Scratch heavy whipping cream, kosher salt, large …
From yummly.com


VANILLA CAKE WITH CUSTARD FILLING RECIPES ALL YOU NEED IS …
Web Steps: Preheat oven to 325°F. Combine the egg yolks, 1/2 cup sugar, water and extracts in a bowl and beat at high speed until thick and lemon coloured (about 5 minutes). Stir in …
From stevehacks.com


10 BEST SPONGE CAKE WITH CUSTARD RECIPES | YUMMLY
Web Dec 10, 2022 glaze, water, cake, large eggs, vegetable oil, vanilla instant pudding and pie filling and 2 more Chocolate Banana Cake Duncan Hines large eggs, banana, milk, …
From yummly.com


Related Search