Best Vanilla Sponge Cake With Mango Custard Filling Recipes

MANGO MOUSSE CAKE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F.
• Beat the egg whites with a standing or hand mixer until stiff.
• Slowly add the sugar and continue to beat until you have a stiff and glossy meringue .
• In a separate bowl, whisk the egg yolks until they are well-mixed.
• Whisk 1/4 cup of the meringue into the egg yolks.
• Fold the egg yolk mixture gently back into the meringue with the vanilla and coconut flavoring.
• Gently fold the flour and salt into the meringue, in 2 parts, until the flour is just mixed in.
• Place the mixture in a zip-top bag, seal, and cut off one corner to make a 1/2-inch wide hole.
• Place a piece of parchment onto a baking sheet. With a pencil, lightly trace the inside diameter of a 9-inch springform pan in two places.
• Fill in the circles with the cake batter, piping it in a spiral fashion. You should use about half of the cake batter to fill the 2 circles.
• On a separate baking sheet lined with parchment, mark with a pencil two bands with a width equal to the height of the springform pan. The bands should be about two-thirds the length of the cookie sheet, enough to line the inside of the springform pan with a little extra in case of mistakes.
• Pipe diagonal lines of batter to fill the bands. These bands of cake will line the springform pan.
• Dust the top of the cake pieces with confectioners' sugar .
• Bake for about 10 to 12 minutes, until just golden brown.
• Remove the cakes from the oven and peel the parchment off the backs while still warm.
• Gather the ingredients.
• Bring the sugar and water to a boil and boil for 2 minutes.
• Remove from heat and let cool briefly.
• Stir in liqueur.
• Generously brush the bottom and inside walls of the springform pan with melted butter.
• Place one circle of cake in the bottom of the pan, trimming to fit if necessary.
• Brush the cake generously with the syrup.
• Brush the plain sides of the bands of cake with syrup and place them in the pan so that the visible stripes face outward and are pressed against the sides of the pan. Trim them so that they fit tightly into the pan, completely lining the sides.
• Gather the ingredients.
• Puree the mango with the lime juice until smooth.
• Strain and set aside.
• In a bowl, sprinkle the gelatin over 1/4 cup of water and let rest for 5 minutes.
• Place the bowl over a pot of simmering water (do not let bowl touch the water) and stir until the gelatin is dissolved.
• Stir the mango puree into the gelatin and mix well.
• Strain once more and set it aside.
• Bring the sugar and 1/4 cup water to boil in a small saucepan.
• Beat the egg whites until stiff.
• Leave the mixer on the lowest speed until the sugar syrup reaches 248 F, then remove the syrup from the heat and slowly pour it into the egg whites while continuing to beat them.
• When the egg whites are stiff and shiny-now a meringue-stir 1/4 cup of the meringue into the mango puree.
• Fold this mango mixture back into the meringue.
• Beat the whipping cream until soft peaks form.
• Gently fold the whipping cream into the meringue-mango mixture.
• Fill the cake pan halfway with the mousse mixture, spreading it over the circle of cake on the bottom.
• Place the other circle of cake on top.
• Brush the cake generously with the rest of the syrup.
• Fill the pan to the top with the mousse, using a long spatula or the flat side of a knife to smooth across the top, making it level with the top of the pan.
• Place the cake in the freezer for 2 to 3 hours.
• Remove the cake and place it on serving platter.
• Using a hairdryer, gently warm the outside of the springform pan. Carefully open the band of the pan slightly and lift the sides up and off the cake.
• Decorate the top of the cake with fresh mango slices or raspberries.
• Chill the cake until you are ready to serve.

EASY CUSTARD CAKE FILLING

Steps:

• Heat milk in microwave-safe glass or ceramic bowl in the microwave on high until hot but not boiling, 2 to 4 minutes. Combine sugar, flour, and salt together in a separate microwave-safe glass or ceramic bowl. Whisk hot milk into the sugar mixture gradually. Cook milk mixture in microwave on high in 1-minute intervals, stirring after each interval, until thickened, 4 to 5 minutes.
• Whisk eggs in a separate small bowl until pale and frothy. Whisk 1/3 cup of the milk mixture into eggs gradually, then whisk egg mixture into remaining milk mixture gradually until smooth custard forms. Heat custard in microwave on high until thickened, about 2 minutes more. Cool slightly; stir in vanilla extract. Chill custard in refrigerator until completely cooled, about 30 minutes.

EASY MANGO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Peel mango with a vegetable peeler or paring knife. Cut flesh into small pieces and squeeze pit for juice. Collect all juice from chopping and squeezing pit and reserve for glaze. Smash mango in a bowl using a potato masher or fork. Measure 1 cup smashed mango, reserving the rest for the glaze.
• Beat 1 cup smashed mango, cake mix, eggs, water, vegetable oil, and lime zest together in a bowl using an electric mixer for 2 minutes; pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool cake in pan for 5 minutes. Invert cake onto a wire rack to cool completely.
• Combine butter, lime juice, about 1 tablespoon reserved juice from mango, and rum together in a bowl. Stir confectioners' sugar into butter mixture until desired consistency is reached; fold smashed mango into glaze. Spoon glaze over cooled cake.

VANILLA SPONGE CAKE

Steps:

• Heat oven to 350 degrees. Line two 11 1/2-by-17 1/2-inch jelly-roll pans with parchment paper. Sift together flour, cornstarch, baking powder, and salt.
• Whip egg yolks and sugar on high speed until thick and pale. Reduce speed to low, and slowly add hot milk and vanilla extract. Beat at high speed until thick again. Transfer to a large bowl. Fold dry ingredients into yolk mixture in three additions.
• Wash and dry mixing bowl and beater. Beat egg whites on low speed until frothy. Beat at high speed until soft peaks form.
• Fold egg whites into batter in two additions. Divide between prepared pans; bake for about 15 minutes, or until cake is golden brown and springs back when pressed. Let cool completely in pans; cut out two 9-inch and two 6-inch circles.

VANILLA CUSTARD SPONGE CAKE

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.