Dessert: Japanese-inspired Mango Shortcake
updated the 17 August 2015 à 11:24Melissa Ong, founder of Kokoro Patisserie, shares her best selling Mango Shortcake recipe with us. Light and cooked from the heart, it is perfect even for those on diet!
– Recipe for sponge (makes two 18cm square sponges)
Ingredients:
6eggs
200g sugar
150g cake flour
75g milk
45g unsalted butter
Method
1. Preheat oven to 180C. Line two shallow 18cm square baking trays
with baking paper. Set aside.
2. Heat milk and butter together until warm.
3. Whisk eggs and sugar at high speed until mixture doubles in volume
and turns pale.
4. Lower to low speed. Add the milk and butter mixture into the egg
mixture. Continue whisking for one minute at high speed.
5. Use a spatula to fold in sifted flour. Scrape the mixing bowl
thoroughly until fully incorporated.
6. Pour batter equally into prepared baking trays. Bake for 12
minutes until surface of sponge turns brown.
– Assembling:
Ingredients:
Chantilly cream
400g cream
25g sugar
Method
1. Whisk cream and sugar until medium soft peak
Assemble
1. Spread cream evenly on one sponge.
2. Arrange sliced mangos over layer of cream and cover with more cream.
3. Place second sponge on cream and mango layer.
4. Spread remaining cream on the second sponge and decorate with fruits.
Recipe: Melissa Ong, Kokoro Patisserie
Photos: Simbian Chua
