A delicate sponge cake filled with rich doublecream and juicy mangoes.This recipe is for the event Mango Moods By Food-n-More, Anupama.
Recipe adapted from the book Good House Keeping "Great Cakes".
For the Sponge:
Plain Flour-100 gm
Caster Sugar-125 gm
Green Cardamom Pods-4
Unsalted Butter-50 gm
a good pinch of saffron
Greek Yogurt-100 gm
2 large ripe mangoes
3 tbsp of icing sugar
4 tbsp of orange juice
Preheat the oven to 180 degree celsius.Grease and line 2 18 cm sandwich tins. Split the cardamom pods, remove the cardamom seeds, powder it with saffron.Melt the butter and leave it to cool.
Put the eggs and sugar in a heat proof bowl and whisk until evenly blended using an electric whisk.Put the bowl over a pan of hot water and whisk until pale and thick enough to leave a trail on the surface when the whisk is lifted.Remove the bowl from the pan and whisk until cool and thick.
Sift the spices and flour together,fold half into the whisked mixture,pour the cooled butter around the edge of the bowl leaving the sediment behind.Carefully fold in the remaining flour as lightly as possible.Pour it into the prepared tins and bake it for 25 to 30 minutes until well risen and the cake spring back when lightly Pressed.Loosen the edge and leave it in the tin for 5 minutes.
For the filling whisk the cream until it hold it's shape, stir in the yogurt and icing sugar.Sandwich the cake with cream and 1 sliced mango.Refrigerate for 2 to 3 hours.
Liquidise the remaininig mango with the icing sugar and orange juice,pass it through a sieve to remove the fibres. Serve with gateau.