Archive for January 8th, 2008

Summer is the best fruits season all year. Everything is in season – fresh raspberries, peaches and apricots, sweet cherries, big and juicy mangoes and so much more! On top of it all, everything is so cheap and it takes a lot of self-control for me to not buy everything! I made this cake as a Christmas gift for my Ming Court bosses. They really loved it and praised the fluffy texture of the cake and sweetness of the mangoes.

Sponge Cake


  • 6 egg whites
  • 125 g caster sugar
  • 1/2 tsp cream of tartar
  • 6 egg yolks
  • 100g sugar
  • 1/2 tsp vanilla essence
  • 5 tbsp corn oil
  • 2 tbsp orange juice
  • 100 ml thickened cream
  • 140 g self raising flour


  • Preheat oven accordingly.
  • Whisk egg whites, sugar and cream of tartar.
  • Whisk egg yolks, sugar and vanilla essence till light and creamy.
  • Add in corn oil, orange juice and cream. Mix well.
  • Stir sifted flour and fold gently to mix.
  • Pour egg yolk mixture lightly into egg white mixture. Mix evenly with a big spoon.
  • Pour into ungreased pan. Bake till set.

Mango Custard Layer


  • 900ml thickened cream
  • 3 fresh mangoes, pureed
  • 35g green bean powder
  • 30g custard powder


  • Mix all ingredients together in a saucepan and bring to boil over medium heat.
  • Stir till it thickens. Use immediately.
  • Layer cake into 3 layers. Pour fudge over one layer, top with second layer and repeat. 
  • Leave to set in refrigerator.
  • Reheat remaining fudge and coat the rest of the cake.
  • Decorate as per preference.  


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