I love mangos and coming from Malaysia, aiiii, mangos are a plenty! Over here though, it can be tough to look for very nice and equally ripe mangos. The other day we bought some and they seem just about right for a cake – not too ripe but still a little sweet.
I was intrigued by the recipe and the idea of making génoise – a kind of Italian sponge. It was only after I made the cake that I discovered that there are two ways – one without butter and the other with. Am not too sure what the texture is like for the one with butter but this one can be a little on the dry side but it is very fragrant…reminds me of kuih bahulu or langue du chat (except those biscuits are thinner and hard/crispy). This is still soft but best eaten with some filling and cream to give it a bit moist texture.
Overall, this is a very light cake which you won’t hesitate at gobbling down instantly; if you substitute the double cream for low fat whipping cream, it’s not sinful at all. Quite perfect for breakfast (gasp!) or tea (gasp!!!)!
Mango and cream génoise
Ingredients
(A) Cake
1 1/2 plain flour
Pinch of salt
Pinch of baking powder
4 eggs
1/2 brown sugar
6 tsp Cointreau(B) Filling
200 ml double cream
A sprinkle of sugar
Diced & cubed mangoMethod
- Preheat the oven to 180 C and prepare an 8″ springform pan by lining the base and sides with greaseproof paper.
- Sift the flour, baking powder and salt three times before placing it aside. In a separate bowl, mix the sugar, eggs and Cointreau with a mixer for 10 minutes, or until thick and pale.
- Sift the flour onto the egg mix and fold in very gently. Pour into the pan and bake for 30 to 35 minutes or until golden brown.
- When ready, remove from the oven and allow the cake to cool in the tin for five minutes before removing it to sit on a wire rack to cool thoroughly. Don’t forget to peel the paper off the sides and bottom.
- When the cake has cooled, whip the cream and sugar with a mixer until stiff peaks form. Using a serrated blade, cut the top off the cake, spread the cream over and decorate with freshly diced or cubed mango. Serve chilled.
NOTE: This cake is best eaten fresh and cannot be stored for longer than a day/night.
Doing some research for a mango genoise and stumbled across this. I know it’s from a couple of years ago, but if you’re still wondering why genoise is dry (so is the kind w/butter), it’s because they are made to be soaked in a flavorful syrup, like a sponge soaks up water. I usually use a 1:1 or 2:1 simple syrup flavored w/vanilla or some liqueur.
Mabel Reply:
January 27th, 2012 at 1:52 pm
Oooo, thanks for the tip!