A velvety soft butter sponge cake baked with St Dalfour's Mango & Passion Fruit fruit spread or jam. Mango and passion fruit are sweet fragrant fruits that are subtle in scent and taste. The jam lent a soft sour taste to the light butter cake. The fruit taste was only noticeable if you bite a small chunk of mango, or crunchy passion fruit seeds. The nice butter aroma was still the main character of the cake 😋
|The delicious jam was filled with mango chunks and
crunchy passion fruit seeds
|Crunchy passion fruit seeds embedded in the velvety crumb.
Yield: 1 round cake
Pan size: 6x3" round pan
Baking temperature: Preheated oven to 170℃ switching on only the upper heating element, bake at lower rack at 170℃ for 40 minutes. Reduce temperature to 150℃ switching on both upper and lower heating coils, and bake for 20 minutes.
All ingredients in room temperature
Using 55~58g Omega 3&6 eggs
40g unsalted butter
60g top/cake flour
5g milk powder
1g baking powder
pinch of vanillin powder, optional
30g Mango & Passion Fruit jam
20g low fat milk
3 egg yolks
3 egg whites
pinch of salt
30g fine sugar
15g raw sugar/fine sugar
1. Line an 6" round cake pan with parchment paper at the base. Need not grease the wall of the pan. Place a grid iron at the base of a 20cm square pan. Set aside.
I bought the grid iron from Daiso.
2. Combine mango & passion fruit jam with low fat milk in a small glass. Set aside to thaw to room temperature.
3. Mix top flour, milk powder, baking powder, and vanillin powder in a small bowl. Stir to loosen and mix. Set aside.
4. Melt butter at low temperature till reaching about 65℃ or small bubbles start to form at the bottom of the melted butter.
Pour the top/cake flour mixture from Step 3 into the warm butter, mix briefly using a silicone spatula, and remove from the stove. Continue to fold till it becomes a smooth paste.
4. After the flour has fully combined with the butter, mix in the mango-passion mixture from Step 2.
5. Combine in the egg yolks, one at a time.
mix into a smooth mango-passion batter. Set aside.
6. Beat egg whites in a clean, dry and grease-free bowl, till frothy. Add in a pinch of salt, and first batch of the fine and raw sugar mixture. Continue to beat the egg whites. Slowly add in the remaining sugar mixture in two batches.
Stop beating after the meringue has achieved almost stiff peak stage.
Fresh eggs will give a smooth and glossy meringue, while the egg whites of the "old" eggs will be more watery, so it's difficult to achieve nice smooth meringue
7. Transfer about 1/4 of the meringue to combine with the mango-passion batter from Step 5.
Pour back the mango-passion batter to mix with the remaining meringue into a smooth batter.
8. Pour the batter into the prepared cake pan.
Bang the cake pan against the work top to level the batter and to get rid of trapped air bubbles.
Place the cake pan into the 20cm square pan, and fill the square pan with about 1cm deep of hot water.
9. Bake at lower rack of a preheated oven at 170℃, turning on only the upper heating element, for about 40 minutes.
After the 40 minutes heating, reduce the temperature to 150℃, turning on both the upper and lower heating elements, for about 20 minutes.
10. Remove the cake from the oven.
Drop the cake with the pan from a height of about 10 cm to a kitchen towel thrice.
Let the cake cool down for about 20 minutes in the pan.
When the cake starts to pull away from the wall of the pan, jiggle to loosen the cake, and turn it out to a cooling rack
|I prefer to tear the bottom parchment paper out and put it back again.
As it facilitates the taking of the cake later.
You may want to dry the cake in a warm oven for about 15 minutes.
Cut and enjoy 😋😋
Great appreciation to Matrix Star Marketing for the complimentary bottle of St Dalfour's Mango & Passion Fruit Fruit Spread, and Da-Vida's crackers 💗💗😃