#sponge cake

Aries: Pound Cake

Taurus: Chocolate Cake

Gemini: Cheesecake

Cancer: Angel Food Cake

Leo: Triple Chocolate Cake

Virgo: Vanilla Cake

Libra: Fudge Cake

Scorpio: Molten Chocolate Cake

Sagittarius: Carrot Cake

Capricorn: Lemon Cake

Aquarius: Ice Cream Cake

Pisces: Sponge Cake

I’M STILL HERE AND BAKING! 

HAPPY SPRING! Things get so busy and crazy, I don’t always get the chance to bake just like before. I enjoy making cakes in general, but layer cakes usually require too much work. I’m a believer that practice makes perfect and since I rarely make a layer frosted cake, my kind of frosting is messy and all over the place. I stick to easy and no fuss like naked cake. I’ve seen a lot of naked layer cake from weddings to birthdays, they’re absolutely gorgeous! It’s one of those days where I daydream of making a beautiful cake.

One of the things that I look forward in the spring season are mangoes! We buy boxes of mangoes and eat them every single day. My Mom loves sponge cake and she used to make it all the time when I was younger. I quickly made this cake today for Mother’s Day. This cake is made of my Mom’s favourites; sponge cake, whipped cream and sweet mangoes! I used 3 6′ pan, they came out adorable!

Mango Sponge Cake 

For the spongecake

6 eggs, at room temperature
¾ cup of granulated sugar
1 tsp vanilla extract
2 tsp lemon zest
1 cup all purpose flour
2 tbsp unsalted butter, melted

for the sweetened whipped cream

2 cups heavy whipping cream
¼ cup powdered sugar
½ tsp vanilla extract
Fresh mangoes                                                                                                 

Directions

For the sponge cake

Preheat the oven to 350 degrees and spray 3, 6-inch round cake pans with non-stick spray.

In the bowl of an electric mixer, beat together the eggs, sugar, vanilla, and lemon zest. Beat for about 10 minutes on medium-high speed, until the mixture becomes pale in colour and has almost tripled in volume.

Slowly add the flour and use a rubber spatula to gently fold it in evenly. Then add the melted butter and also gently fold. Divide the batter evenly among the 3 cake pans and gently tap the pans on the counter to release any large air bubbles.

Bake the cakes for 15-20 minutes, or until a cake tester comes out clean and the edges start to separate from the pan. Allow the cakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

for the sweetened whipped cream

Place whipping cream in the bowl of an electric mixer fit with the whisk attachment and beat on high speed until stiff peaks form. Add the powdered sugar and vanilla extract and beat again for another minute. Transfer whipped cream to a piping bag fit with a large star tip.

Place one layer of cake on your desired cake plate, then pipe a ring of whipped cream along the edge and fill it in with more whipped cream. Arrange a layer of sliced mangoes on top of the whipped cream and repeat with the next cake layer. 

‪Sando and cake, in my bed. I made the ricotta, by the way. ‬