Pandan Mango Cake by @ulfarachma

30 min

10 servings

🥚

6

Eggs

🍬

75 g

Sugar

🧁

10 g

Cake emulsifier

🌾

75 g

Low protein flour

🥛

10 g

Milk powder

🌽

10 g

Cornstarch

🧈

130 g

Margarine

🧴

1.5 tsp

Pandan paste

🥛

300 ml

Whipping cream

🥭

1.5

Mango

  1. Mix
    • Eggs
    • Sugar
    • Cake emulsifier

    Mix all the cake ingredients together, except the melted margarine, using the all-in-one sponge cake method.

  2. Add
    • Melted margarine
    • Pandan paste

    Once the batter is thick and leaves a trail, add in the melted margarine and pandan paste.

  3. Stir
    • Eggs
    • Sugar
    • Low protein flour

    Stir everything until evenly combined.

  4. Bake

    Bake until cooked through.

  5. Cool

    Remove from the oven, take the cake out of the tin, and let it cool.

  6. Cut

    Once cooled, cut the cake into pieces sized to fit the container.

  7. Whip
    • Whipping cream

    Whip the whipped cream.

  8. Layer
    • Whipping cream
    • Mango

    Layer the whipped cream and mango pieces alternately on the cake.

Pandan Mango Cake by @ulfarachma

30 min

10 servings

🥚

6

Eggs

🍬

75 g

Sugar

🧁

10 g

Cake emulsifier

🌾

75 g

Low protein flour

🥛

10 g

Milk powder

🌽

10 g

Cornstarch

🧈

130 g

Margarine

🧴

1.5 tsp

Pandan paste

🥛

300 ml

Whipping cream

🥭

1.5

Mango

Preparation Steps

  1. Step 1/8

    Mix all the cake ingredients together, except the melted margarine, using the all-in-one sponge cake method.

    🥚Eggs
    🍬Sugar
    🧁Cake emulsifier
    🌾Low protein flour
    🥛Milk powder
    🌽Cornstarch
    🥣Mixing bowl

  2. Step 2/8

    Once the batter is thick and leaves a trail, add in the melted margarine and pandan paste.

    🧈Melted margarine
    🧴Pandan paste
    🥣Mixing bowl

  3. Step 3/8

    Stir everything until evenly combined.

    🥄Spatula

  4. Step 4/8

    Bake until cooked through.

    🍰Cake tin

  5. Step 5/8

    Remove from the oven, take the cake out of the tin, and let it cool.

    🍰Cake tin

  6. Step 6/8

    Once cooled, cut the cake into pieces sized to fit the container.

    🔪Knife

  7. Step 7/8

    Whip the whipped cream.

    🥛Whipping cream
    🥣Mixing bowl
    🥄Whisk

  8. Step 8/8

    Layer the whipped cream and mango pieces alternately on the cake.

    🥛Whipping cream
    🥭Mango
    🫙Container

Composition

Ingredients

Types

Eggs, Sweeteners, Additives, Grains, Dairy, Starches, Fats, Flavorings, Dairy Alternative, Fruits

Ingredients

Eggs, Sugar, Cake emulsifier, Low protein flour, Milk powder, Cornstarch, Margarine, Pandan paste, Whipping cream, Mango

Notes

Margarine (butter or margarine, melted, melted), Pandan paste (1-2 tsp), Whipping cream (cold, non-dairy, liquid), Mango (1-2 fruits)

Allergens

Eggs, Gluten, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free

Calories

220 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 22g, Fat: 13g, Fiber: 1g, Sugars: 12g

Nutritional Information

Minerals

Calcium: 40mg, Iron: 0.8mg, Sodium: 90mg

Vitamins

Vitamin A: 180mcg, Vitamin C: 12mg

Preparation

Time Information

Preparation

30 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Mixing bowl, Spatula, Whisk, Cake tin, Knife, Container

Appliances

Mixer, Oven

Type

Type

Type Of Dish

Dessert

Occasions

Mango Season, Everyday Treat, Home-based Selling

Origin

Source

Platform

instagram

Original Creator

@ulfarachma

Origin

Cuisine

Indonesian

Geographic

Indonesia, Southeast Asia

Various

Aspect

Texture

Soft, Moist, Creamy, Spongy

Flavors

Sweet, Fruity, Fragrant, Herbal

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

refrigerated : 2-3 days (store in an airtight container,keep chilled due to fresh whipped cream and mango filling), frozen : up to 1 month (freeze the plain sponge cake only, without whipped cream/mango filling,wrap tightly,thaw in fridge before adding filling)