Mango Jelly Layered Cake
Ingredients
Chiffon Cake:
- 1 1/4 cups MAYA Cake Flour, sifted
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons sugar
- 1/2 cup vegetable oil
- 4 pieces egg yolks
- 1/3 cup mango jam, mixed with...
- 6 tablespoons water
- 4 pieces egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
Filling:
- 2 cups whipped cream
- 1/2 cup mango puree
- 1 bottle mango jam
Jelly Glaze Icing:
- 1 cup mango puree
- 1 tablespoon gelatin
- 1/2 cup water
- 3 tablespoons sugar
Instructions
For Chiffon Cake:
- Preheat oven to 375°F/177°C. Grease and line the bottom of 6x6x4-inch round pan and with baking paper. Set aside.
- Sift flour, baking powder, salt and sugar together in a bowl.
- Make a well at the center and add oil, egg yolks and mango jam in water, mix until smooth. Set aside.
- Beat egg whites with cream of tartar until soft peaks form. Add sugar gradually and continue beating until stiff but not dry.
- Fold in egg yolk mixture into the egg white mixture until thoroughly blended.
- Divide batter equally between the prepared pans.
- Bake for 15-20 minutes or until done. Invert on a wire rack to cool for 5 to 10 minutes.
For Filling:
- Whip cream until stiff.
- Cut and fold, mango puree and mango jam. Mix until well incorporated.
- Set aside.
For Jelly Glaze Icing:
- Bloom gelatin into the water. Allow to sit.
- Heat mango puree and add sugar. Stir until sugar melts.
- Remove mango puree from heat and add in gelatin. Mix well.
Assemble:
- Slice cake across the middle and spread mango filling on the first half of the cake, around half-inch thick of filling. Place the other half of the cake on top.
- Slowly pour in the mango jelly icing on the cake, until well covered.
- Chill the cake for 15 to 20 minutes or until the jelly icings sets.
- Top with sliced fresh mango. Serve.
