Recipes - Chilled Mango Cheese Cake Recipe

Ingredients

Cake Side Panel

270 g of egg whites

80 g of caster sugar

130 g of superfine flour

10 g of custard power

35 g of corn flour

Few drops of orange coloring

Sponge Cake

150 g of plain sponge mix

3 eggs

30 ml of milk

½ tsp of tsp vanilla essence

35 ml of corn oil

Cake Filling

2½ tbsps of gelatin (dissolved in 100 ml of orange juice, double-boiled)

250 g of cream cheese (at room temperature)

80 g of caster sugar

350 g of mango puree

350 ml of fresh whipping cream

1 ripe mango (cubed)

Mango Pudding

120 g of mango pudding mix (ready packet form)

500 ml of water

Utensils Needed

2 piping bags

9" round cake tin

9" loose base cake tin

Preparation

Cake Side Panel

Preheat oven at 200°C.
Line a baking tray with parchment paper.
Whisk egg whites and sugar at high speed until stiff.
Use a hand whisk to fold in dry ingredients. Divide batter into 2 portions.
Color one portion with a few drops of orange coloring. Place batter into two separate piping bags.
Pipe out the two batter vertically in alternate color.
Bake for 10 minutes and cut into 2¼" strips.

Sponge Cake

Whisk sponge cake mix, eggs and milk on high speed for 8 minutes.
Fold in essence and oil.
Pour into a 9" lined round tin and bake for 25-30 minutes.

Cheese Filling

In a mixing bowl, beat cheese and sugar until light and creamy.
Add in puree and cream. Add in gelatin mixture.
Finally, stir in mangoes.

Assembling the cake

Place cake's side panel and sponge cake into a 9" loose base cake tin.
Pour in cheese filling and quick set in a freezer for 10 minutes.
Bring mango pudding mix and water to a boil, leave it to cool slightly.
Spoon pudding onto set cake carefully.
Chill till set before serving.

	Chilled Mango Cheese Cake Recipe

	Ingredients Cake Side Panel 270 g of egg whites 80 g of caster sugar 130 g of superfine flour 10 g of custard power 35 g of corn flour Few drops of orange coloring Sponge Cake 150 g of plain sponge mix 3 eggs 30 ml of milk ½ tsp of tsp vanilla essence 35 ml of corn oil Cake Filling 2½ tbsps of gelatin (dissolved in 100 ml of orange juice, double-boiled) 250 g of cream cheese (at room temperature) 80 g of caster sugar 350 g of mango puree 350 ml of fresh whipping cream 1 ripe mango (cubed) Mango Pudding 120 g of mango pudding mix (ready packet form) 500 ml of water Utensils Needed 2 piping bags 9" round cake tin 9" loose base cake tin Preparation Cake Side Panel Preheat oven at 200°C. Line a baking tray with parchment paper. Whisk egg whites and sugar at high speed until stiff. Use a hand whisk to fold in dry ingredients. Divide batter into 2 portions. Color one portion with a few drops of orange coloring. Place batter into two separate piping bags. Pipe out the two batter vertically in alternate color. Bake for 10 minutes and cut into 2¼" strips. Sponge Cake Whisk sponge cake mix, eggs and milk on high speed for 8 minutes. Fold in essence and oil. Pour into a 9" lined round tin and bake for 25-30 minutes. Cheese Filling In a mixing bowl, beat cheese and sugar until light and creamy. Add in puree and cream. Add in gelatin mixture. Finally, stir in mangoes. Assembling the cake Place cake's side panel and sponge cake into a 9" loose base cake tin. Pour in cheese filling and quick set in a freezer for 10 minutes. Bring mango pudding mix and water to a boil, leave it to cool slightly. Spoon pudding onto set cake carefully. Chill till set before serving.

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