Tiffany Mango Cake

for the girl who loves blue,

this tiffany cake was baked by her boo....

who became my 1st prodigy too.

Happy Birthday Talisa !

my prodigy: Wee Wai Siong 

we attempted this recipe 2x & tweaked it to bake this (almost) decent creamed cake.

line a 9 inch round tin with grease proof paper

pour the egg yolk mixture into the flour mixture

prodigy & I were so amused with this nature formation !

beat the egg whites to stiff peaks

pour the batter into the tin & smooth the top

bake away at 175 degree celcius for 55 minutes
(until skewer comes out clean)

making the tiffany whipped cream

& if your electronic mixer fails you which mine did, there is always the good old whisk. this is a rapid whisk given by my friend ShermanGabriel - awesome baking tool ! thank you. 

prodigy is slicing the completely cooled cake

the design of our 1st attempt:
cake was sliced in 2, sandwiched & covered with the tiffany whipped cream , sprinkled with stars

2nd attempt:
cake was sliced in 3 (the layers were still pretty thick, reckon we can slice into 4), each layer covered with tiffany whipped cream & freshly sliced mangoes and top with the remaining cream.

oops - we didn't have enough whipped cream to cover the sides of the cake, so if any of you were to try this recipe, make more whipped cream.

melted semi-sweet chocolate to pipe out our wishes

during the 1st attempt, we had some extra batter & whipped cream so we decided to whip up tiffany blue cuppycakes

voila...looking so pretty in blue

a slice of the 1st attempt - too thick of a slice 

a slice of the 2nd attempt, mm-hmm much better

Makes one 9-inch round cake (~12 slices)

Ingredients 

Sponge Cake

- 2 1/4 cups cake flour

- 3 teaspoon baking powder

- a pinch of salt

- 3/4 cup sugar A

- 1/2 cup oil

- 7 eggs, seperated

- 2/3 cup water

- 1 teaspoon vanilla essence

- 1/2 teaspoon cream of tartar

- 3/4 cup sugar B

- 2-3 medium mangoes, thinly sliced

Tiffany Whipped Cream

- 2 cups (very cold) whipping cream

- 1/2 cup sugar C

- 1 teaspoon vanilla essence

- half of 1/8 teaspoon blue colouring

- 1/8 teaspoon mango essence

Wordings

- 1/4 cup semi-sweet dark chocolate (blocks/chips), melted

Methods
1. Preheat oven to 175 degree celcius.
2. Line a 9-inch round cake tin with greaseproof paper (do not grease).
3. In a large bowl, sieve in flour, baking powder and salt before stirring in sugar A.
4. Mix oil, egg yolks, water and vanilla essence into the dry mixture until well-combined.
5. In another bowl, beat egg whites and cream of tartar until frothy before adding in sugar B until stiff peaks form.
6. Fold egg white foam into the egg yolk mixture.
7. Pour the batter into the pan and bake for 55 minutes.
8. Remove cake from tin immediately and cool completely on wire rack.
9. Once cake is cooled, slice the uneven top off (i love this top brown layer, it's one of the best part of the cake! but for cake vanity, slice it off - & eat it)  and slice the remaining cake into 3 portions horizontally  and cling wrap well to chill overnight.
10. Using a very cold mixing bowl and beaters, whisk the whipping cream, sugar C, vanilla, blue coloring and mango essence until stiff peaks are formed.
11. Assemble the cake: cake slice #1, cream, mangoes, cream, cake slice #2, cream, mangoes, cake slice #3, cream.
12. Place the melted chocolate into a zip-lock bag or clear plastic bag and snip off the tip of the bag and pipe away onto the cake !

How was it?
the cake was a tad bit dry but the eggy/spongey taste was good. the whipped cream was pleasantly sweet. the colour of the cake was not as tiffany blue as we liked it to be.

Better it up!
replace 2/3 cup of water with 1 cup of skimmed milk. sift the flour mixture 3x. slice the cake into 4 horizontal slices. make 1.5x of the tiffany whipped cream recipe.

Verdict

Recipe Adapted from....Heart of Mary

the boy who will bake a tiffany mango cake for you

wheeeee