Mango sponge cake with marmalade cream cheese frosting

Still want to ensure I am making my sponge cakes with the right consistency.
Today with the help of the little man, I baked a mango sponge cake. Turned out quite well, not the prettiest, but good enough to see, good to eat.

Ingredients:
70g Yuzu Juice (Peel Fresh Brand）
50g Corn Oil
30g small mango cubes (crushed slightly)
6 egg yolks
10g caster sugar
110g Cake Flour


Mix mango pieces in Yuzu Juice and corn oil,


Whisk the yolks and sugar, then add in the Yuzu juice/ Corn oil/ mango mixture.


Add the cake flour.


Beat the egg white and sugar in a clean dry bowl.


Mixture turns frothy


Continue beating on high speed


Meringue turned white and opaque, soft peak formed


Fold 1/3 meringue into yolk mixture (use a spatula)


Add in the next 1/3 meringue


Now pour the yolk mixture back to the last 1/3 of meringue and fold till well blend, take care that the folding is done correctly otherwise the cake will not have the spongy texture later.


Pour into cake pans (I used two 6")


Baked for about 20 min at 180 Deg C.


Remove the cakes from the oven when done,  I waited about 10 minutes before un-moulding the cakes.

For the frosting, I used a hand whisk to beat Philadelphia cream cheese (250g) and Bulla Thick Cream (250g), added sugar according to taste. I also added about 2 tablespoons of orange marmalade to enhance the flavour. After the frosting was done, I sprinkled some almond flakes to decorate the frosted cake. It wasn't easy job for me as I do not have cake decoration techniques (oops)... The cake looked slightly more appealing after I left it overnight in the fridge and added the blueberries and strawberries (these colourful gems do wonders!)






The cake turned out moist and pleasant, with a slight tangy flavour from the juice and the fruits and jam. I will fine tune the frosting a bit in future, maybe use fresh cream and fresh fruits...