RECIPE
Yield: 2 x 16 cm baking pan (Do not use non stick)
FOR THE VANILLA CHIFFON SPONGE
For the yolk mixture
118g Cake Flour
75g Caster Sugar (A)
3g Baking Powder
2.5g Salt
70g Large egg yolks, room temperature
60g Vegetable oil
90g Milk
7g Vanilla Bean Paste
For the meringue
105g Large egg whites, room temperature
75g Caster Sugar (B)
pinch Cream of Tartar
1 Diced mangoes
WHITE CHOCOLATE VANILLA CHANTIILLY CREAM
135 g Cream 35% Fat (A)
2 g Vanilla Bean Paste (1tsp.)
10 g Glucose
130 g Callebaut White Velvet Chocolate
190 g Cream (B)
BUTTERCREAM FOR FLOWERS
230 g Unsalted Butter
600g Icing Sugar(sifted)
1-3 tsp Cold Milk
1 tsp Vanilla Bean Paste
pinch Salt
DECORATION
Buttercream flower
Cranberries (optional)
METHOD
FOR THE CHIFFON SPONGE
Note: Ensure that you have all the ingredients and equipment ready before starting any step.
1.Preheat oven to 325F/160C.
2. Place the room temperature egg whites and cream of tartar into the stand mixer bowl fitted with a whisk attachment. Whisk the egg whites on medium speed until it starts to turn light and airy and there are no signs of liquid egg whites.
Gradually stream in the sugar while continuously whisking. Once all the sugar has been added, turn the speed up to high and continue whisking until you achieved a stiff meringue.
Note: Keep an eye on the meringue to prevent it from over whipping. Meanwhile, white the egg whites are whisking, proceed to preparing the egg yolk mixture.
3. Place the egg yolks and sugar (A) in a large mixing bowl. Whisk the mixture together until the yolks are light and airy. Add in the oil gradually while whisking followed by the cold milk and vanilla bean paste.
Add in the sifted dry ingredients (flour, baking powder & salt).
4. When the meringue is ready, add 1/3 of the meringue into the yolk mixture and mix to combine. Add in the rest of the meringue, only this time, you will need to fold them gently into the yolk mixture with a spatula until there are no white buts of meringue visible in the batter.
Do not be tempted to over fold the batter as this can deflate the air too much.
5. Once the batter is ready, transfer them evenly into two 16 cm deep non non-stick baking tin with a removable base. (DO NOT GREASE OR LINE THE PAN), bake for 40-50 minutes and until the top starts to turn golden in colour.
When the sponge is ready, remove from the oven and carefully tilt it upside down to rest over the wire rack and leave to cool completely before turning it over again.
When the sponge is cooled enough, with a sharp paring knife, run it around the sides of the tin making sure that you don't cut through the sponge itself. Turn the cake over once again to release the sponge then run the knife again to remove the base of the tin.
Allow the sponge to cool over a wire rack. m
6. Once the sponge has cooled, wrap the sponge cake and store in the fridge or freezer until you are ready for assembly.
Note: I find it easier to trim the cake slightly chilled and not entirely frozen, so I kept mine in the fridge. If you are planning to assemble the cake in a later date, store them in the freezer for longer shelf life.
7. When ready to mask the cake. Divide the cake to two horizontally then spread out some of the whipped chantilly cream in one of the sponge, Spread the cubed fresh mango on top then place the other half portion of the sponge on top.
Use the rest of the chantilly cream to mask the cake entirely.
FOR THE BUTTERCREAMN FLOWERS
1. Whip all the ingredients for the buttercream with a paddle attachment in a stand mixer bowl until light and fluffy. Divide the buttercream and add in individual oil base color and mix to combine.
2. Pipe individual flours on square pieces of parchment paper. Let them set in the fridge before placing them on to the masked cake individually to decorate.
