Best Vanilla Sponge Cake With Mango Custard Filling Recipes

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VANILLA CUSTARD CAKE



Vanilla Custard Cake image

Soft and fluffy vanilla cake sandwiched with custard buttercream and creme patissier

Provided by Jules

Categories     cake     Dessert

Time 1h

Number Of Ingredients 13

1.25 cup Whole Milk (295g)
1/3 cup Vegetable Oil (72g)
3 Eggs
2.5 cups Cake Flour (312g)
1 3/4 cups White Sugar (350g)
1.5 tbsp Baking Powder
1/2 tsp Salt
1 tbsp Vanilla Extract
2 sticks Butter (227g)
2 batches Creme Patissiere (vanilla pastry cream) (double this recipe)
2 cups Unsalted Butter
1/3 cup Icing Sugar
2 tbsp Vanilla Extract

Steps:

  • Make the pastry cream 2 - 24 hours ahead of time, make double of this recipe. *See Notes*

Nutrition Facts : Calories 500 kcal, Carbohydrate 40 g, Protein 4 g, Fat 36 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 124 mg, Sodium 306 mg, Fiber 1 g, Sugar 26 g, UnsaturatedFat 11 g, ServingSize 1 serving

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.

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.

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