Mango Charlotte Cake

Is it just me or is everyone feeling the same? The Summer's heat is getting unbearable. Although the humidity is low and it doesn't really makes one sweaty and sticky, the scorching heat makes me feel as though I will ignite anytime. @_@

To comfort and ease the grumpiness from the heat, I've decided to share this Mango Charlotte Cake to brighten everyone's day! This is my second charlotte cake after my first Vanilla Chiffon Mango Charlotte was a success. This time, I decided to have the entire cake mango-related and so I did a mango chiffon cake with mango whipped cream frosting stuff and topped with lots of fresh mangoes. I mean, who doesn't like mangoes? I love love love mangoes! In fact, I think it runs in the family. ^_^ 

Mango Charlotte Cake

Looks like this pretty and yummy cake has helped ease the discomfort I'm feeling from the Summer's heat to a great extend. Who wants a slice? :p

Mango Charlotte Cake

The Dream Baker's Creation

Ingredients Used

Mango chiffon cake

Recipe referenced and modified from: Happy Home Baking

Group A

5 egg yolks

35 grams castor sugar

75 ml vegetable oil

150 grams fresh mangoes, blended

1 1/2 teaspoons lemon juice

120 grams cake flour

Group B

6 egg whites

60 grams castor sugar

Mango whipped cream frosting

Recipe referenced and modified from: Cupcake Project

100 grams fresh mangoes

30 grams castor sugar

250 ml heavy whipping cream

For garnishing

Homemade ladyfingers (click for recipe), or use store-bought

Fresh mangoes, 2/3 cubed and 1/3 sliced

Fresh strawberries, or any other fruits as desired

Gelatin glaze (1 teaspoon of gelatin powder, 1 tablespoon cold water, 1/4 teaspoon sugar and 1/4 teaspoon freshly squeezed lemon juice)

Ribbon (approximately 40-inch length)

Bakeware Used

Round 9-inch cake pan (better with removable base, if not line bottom of regular pan with parchment paper)

Preparation Steps

Mango chiffon cake

1. Preheat oven to 320 degrees F.
2. Blend mangoes till smooth and set aside. 
3. In a mixing bowl, whisk egg yolks and sugar (from Group A) using a balloon whisk until sugar dissolves. 
4. Gradually, add vegetable oil, mango puree, lemon juice and whisk to combine. 
5. Sift the flour over the mixture in 2 to 3 additions and whisk until the flour is fully incorporated. Do not over mix. Set yolk batter aside. 
6. In a separate clean mixing bowl, beat egg whites using an electric hand mixer on low speed until mixture becomes frothy and foamy. 
7. Add the sugar (from Group B) in 2 separate additions and continue beating until egg whites reaches soft peaks form. The egg whites should appear smooth and glossy. Do not over-beat the egg whites. 
8. Using a spatula, fold the meringue into the yolk batter in 3 separate additions until well combined. Be careful not to deflate the egg whites.
9. Pour the batter into a round cake pan and gently drop the pan on the table top to release any large air bubbles.
10. Place the pan on the lower rack of the preheated oven and bake for 40 to 45 minutes, or until toothpick inserted comes out clean. Do not open the oven door until after 30 minutes into baking.
11. Once baked, remove from the oven and run a sharp knife around the edges of the cake. Invert cake over a wire rack and peel off parchment paper on the bottom of the cake. Let cool completely.

Mango whipped cream frosting

1. Blend the mangoes until smooth and set aside.
2. In a clean bowl, beat the whipping cream and sugar using an electric hand mixer until soft peaks form.
3. Fold the mangoes into the whipped cream until well combined. Keep refrigerated until ready to use.

Assembling the cake

1. Slice the cake into half crosswise and place the bottom cake layer on the cake board and coat the top of the cake with cream frosting.
2. Lay the sliced mangoes on top of the frosting to cover the entire surface of the cake.
3. Spread another layer of cream frosting on top of the mangoes.
4. Place the other cake layer over and coat the top and sides of the cake with the remaining cream frosting as desired.
5. Cover the sides of the cake with upright ladyfingers and tie a ribbon around the cake. This also serves to hold the ladyfingers.
6. Lay the strawberries in the centre of the cake and spread the cubed mangoes around to fill the entire cake.
7. Brush the fruits with gelatin glaze and set the cake in the fridge for at least an hour. before serving.

Gelatin glaze

1. In a small microwaveable bowl, sprinkle gelatin powder over the cold water and let stand for one minute.
2. Microwave the mixture at high for approximately 30 seconds.
3. Add sugar and lemon juice to taste.
4. Let cool slightly before brushing over the fruits.

The advantage of home-baked cake is being able to load with lots of fruits of your choice, at the same time being able to control the amount of cream that goes on the cake.

The Dream Baker's Experiment

1. I used large eggs weighing approximately 60 grams (with shell on).
2. The above cake recipe is 1.5 times of the original source recipe (which makes 10 cupcakes). The increased quantity is needed to achieve the desired cake height that is not too thin when sliced half crosswise.
3. I modified the baking temperature and time according to the vanilla chiffon cake which I had used for my Vanilla Chiffon Mango Charlotte cake.
4. I baked the mango chiffon cake for approximately 45 minutes. It was slightly longer than my previous vanilla chiffon cake, which I reckon could be due to the mangoes in this recipe.

Do you find yourself with extra ladyfingers, cream frosting and fresh fruits left after you are done decorating your whole cake? Because I do! Stay tuned for my next blog post and I'll share with you how I used them up! ^_^

Meanwhile, I am linking this post to the event, Little Thumbs Up (June 2015: Cream) organised by Zoe of Bake for Happy Kids and Mui Mui of My Little Favourite DIY and hosted by Diana of Domestic Goddess Wannabe. 

I am also sharing this recipe with Best Recipes for Everyone (June 2015: BREE #10 Secret of Chiffon & Roll Cakes) organized and hosted by Fion of XuanHom's Mom.

Last but not least, I am sharing this post with Family Bakes hosted by Jenny of Modern Family Baking and CookBlogShare hosted by Lucy of Supergolden Bakes.

        

Cheers to a wonderful weekend!

Dare to dream.

The Dream Baker