Happy Birthday to April Boy ~ Rose Mango Layer Cake 玫瑰芒果夹心蛋糕

过去的周末D过生日，和往年一样生日前都会先问他要什么生日蛋糕，答案也是一样，就是芒果蛋糕。四月份本来就是芒果的季节，用当季的食材最好不过。

敲定蛋糕主题后我开始在想究竟要做芒果慕斯蛋糕还是一般的芒果夹心蛋糕。虽然很想尝试制作芒果慕斯但想到要下了班等宝贝睡着后才能开工，最后还是选择了比较少工序的芒果夹心蛋糕。

星期四晚上把蛋糕体烤好，隔天冷却后收冰箱，晚上开始装饰，星期六切蛋糕。每次做装饰蛋糕如果没碰到周末我都得提早两天准备。

装饰部分我也考虑了很久，到底要把蛋糕装饰成什么样子。最后的决定是很久以前就想做的的玫瑰蛋糕。似乎不怎么适合男生，但是我想蛋糕内容已经应主角的要求了，装饰部分就照自己的心意好了。

蛋糕体我做了香橙戚风，用的是上课时和老师买的orange paste，因为味道已经很够，所以我也懒得用orange zest。我对这次的蛋糕体感到相当满意，蛋糕发得很高，冷却后也没有收缩。

外层的rose swirl我用的是mango yogurt cream，整体配合起来相当好吃。虽然cream很厚但是味道却很清新，连平时不爱吃蛋糕兼讨厌吃cream的D也把cream吃完。这个蛋糕冷冷时最好吃。

令我最不满意的是那个挤花。也不是第一次挤rose swirl，所以没有特别做功课。但是之前都是挤在cupcake上，结果发现挤在大蛋糕和挤在cupcake上是两回事。挤在cupcake大小有个依据，但是挤在大蛋糕就完全靠自己拿捏。我从底部开始挤一开始就挤得太大朵，结果上面那层只好挤小朵点。花朵间的空隙我是以打横的方式补上，我看到有些人是挤星星，就看个人的喜好。如果有机会再做我希望有了这次的经验能够做得比较好。

 

I made this cake for D’s birthday which falls on the last weekend - a light orange chiffon cake paired with layers of fresh mango and finished with a mango yogurt cream frosting in rose swirl.

Rose Mango Layer Cake

  
   Cake Base

   Mango Chiffon Cake in Round Tin

   Ingredients: (yield one 6” round cake)
   (A)
   2 egg yolks
   23g sugar
   (B)
   35g oil
   50g milk
   2 tsp orange paste (see note 1)
   ¼ tsp vanilla extract
   1/8 tsp salt
   (C)
   75g cake flour (plain flour is fine too)
   ½ tsp baking powder
   (D)
   2 egg whites
   45g sugar

   Method:

1. Whisk egg yolk and sugar in (A) till sugar dissolved. Add (B) and mix well.
2. Sift in (C) and mix till a smooth and uniform batter is formed. Set aside.
3. Whisk egg white till frothy, add 1/3 of sugar in (D). Continue to beat and add remaining sugar in 2 additions and best till stiff peak.
4. Add in 1/3 of meringue to egg yolk mixture, roughly mix in using a hand whisk (I just detached the beater from my mixer and user it as hand whisk). Then Add remaining meringue to the yolk mixture and fold in using a rubber spatula till just incorporated (do not over mix).
5. Pour batter into a 6” loose bottom round tin (do not grease or line the pan). Tap it on tabletop a few times to release air bubbles.
6. Bake in preheated oven at 150C for about 20 mins and 170C for about 13-15 mins. Tap the cake on tabletop once it is out from oven and then invert immediately to cool down. Only remove cake from pan after cooling down completely.

   Fillings and Crumb Coat
   2 ripe mangoes (I used Thai honey mongoes)
   200g whipping cream (I used non-dairy)

   Mango Yogurt Cream
   220g Frosty Whip
   120g mango yogurt
   120g cold water
   1 tsp rum
   Pinch of salt (this is to reduce the sweetness)

   To assemble and decorate

1. Slice the cake into 3 layers (before that you may keep the cake in fridge so that it is firmer and easier to cut).
2. Mash ½ mango with fork to become puree. Slice remaining mangoes. Set aside.
3. Beat whipping cream till stiff (about 80-90%, not too hard).
4. Place one layer of cake on cake board, brush with half of the mango puree (this act like a syrup). Apply a thin layer of cream on top. Place mango slices and cover by another layer of cream.
5. Place second layer of cake on top. Repeat step 4 and place the last piece of cake on top.
6. Crumb coat the whole cake (i.e cover the whole cake with a thin layer of whipping cream). Keep the cake in fridge.
7. Now you can start to prepare the mango yogurt cream. Just put everything in a bowl and beat till stiff. You shall have some leftover whipping cream, just mix it with the mango yogurt cream.
8. Fit piping bag with Wilton # 1M tip and fill in the mango yogurt cream, take the cake out from fridge and you can start to pipe rose swirl to cover the whole cake now (I started to pipe from the bottom). Refrigerate the cake before cutting.

  
   Note:

1. If you are not using orange paste simply add zest from one orange and replace milk with orange juice (partial or all).
2. I doubled the recipe and baked two 6” round cakes, keeping one for my cake deco class.
3. Use A size eggs (60g without shell).
4. The height of my cake after cooling down is the same height of the pan, about 6.5cm.
5. If you do not have loose-bottom tin, it is okay to use normal round tin. Just line the bottom with baking paper, do not grease or line the side.  

   (Recipe source: trial & error by Angel of  Cook.Bake.Love)

Happy birthday daddy!