{"id":346261,"date":"2013-10-25T12:25:49","date_gmt":"2013-10-25T04:25:49","guid":{"rendered":"http:\/\/www.mariefranceasia.com\/uncategorized-hk\/japanese-inspired-mango-shortcake-346261.html"},"modified":"2013-10-25T12:25:49","modified_gmt":"2013-10-25T04:25:49","slug":"japanese-inspired-mango-shortcake","status":"publish","type":"post","link":"https:\/\/www.mariefranceasia.com\/hk\/food-hk\/recipes-and-products-hk\/japanese-inspired-mango-shortcake-346261.html","title":{"rendered":"Dessert: Japanese-inspired Mango Shortcake"},"content":{"rendered":"<p style=\"text-align: center\"><a href=\"http:\/\/www.mariefranceasia.com\/wp-content\/uploads\/sites\/7\/2013\/10\/fDSC_0072.jpg\"><span style=\"display: block;\" class=\"wrap-img\" id=\"wrap-img-4483\"><img loading=\"lazy\" decoding=\"async\" itemprop=\"thumbnailUrl\" class=\"aligncenter  wp-image-4483 img-responsive \" alt=\"fDSC_0072\" src=\"http:\/\/www.mariefranceasia.com\/wp-content\/uploads\/sites\/7\/2013\/10\/fDSC_0072.jpg\" width=\"616\" height=\"409\" \/><\/span><\/a><\/p> <p><em><strong>- Recipe for sponge (makes two 18cm square sponges)<\/strong><\/em><\/p>  <p><strong>Ingredients:<\/strong><\/p> <p>6eggs<br \/> 200g sugar<br \/> 150g cake flour<br \/> 75g milk<br \/> 45g unsalted butter<\/p>  <p><strong>Method<\/strong><\/p> <p>1. Preheat oven to 180C. Line two shallow 18cm square baking trays<br \/> with baking paper. Set aside.<\/p> <p>2. Heat milk and butter together until warm.<\/p> <p>3. Whisk eggs and sugar at high speed until mixture doubles in volume<br \/> and turns pale.<\/p> <p>4. Lower to low speed. Add the milk and butter mixture into the egg<br \/> mixture. Continue whisking for one minute at high speed.<\/p> <p>5. Use a spatula to fold in sifted flour. Scrape the mixing bowl<br \/> thoroughly until fully incorporated.<\/p> <p>6. Pour batter equally into prepared baking trays. Bake for 12<br \/> minutes until surface of sponge turns brown.<\/p>  <p style=\"text-align: center\"><a href=\"http:\/\/www.mariefranceasia.com\/wp-content\/uploads\/sites\/7\/2013\/10\/fDSC_0073.jpg\"><span style=\"display: block;\" class=\"wrap-img\" id=\"wrap-img-4484\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-4484 img-responsive \" alt=\"fDSC_0073\" src=\"http:\/\/www.mariefranceasia.com\/wp-content\/uploads\/sites\/7\/2013\/10\/fDSC_0073.jpg\" width=\"560\" height=\"372\" \/><\/span><\/a><\/p>  <p><em><strong>- Assembling:<\/strong><\/em><\/p>  <p><strong>Ingredients:<\/strong><\/p> <p>Chantilly cream<br \/> 400g cream<br \/> 25g sugar<\/p>  <p><strong>Method<\/strong><\/p> <p>1. Whisk cream and sugar until medium soft peak<\/p>  <p><strong>Assemble<\/strong><\/p> <p>1. Spread cream evenly on one sponge.<\/p> <p>2. Arrange sliced mangos over layer of cream and cover with more cream.<\/p> <p>3. Place second sponge on cream and mango layer.<\/p> <p>4. Spread remaining cream on the second sponge and decorate with fruits.<\/p>  <p style=\"text-align: right\"><strong>Recipe:<\/strong> Melissa Ong,<a href=\"https:\/\/www.facebook.com\/kokoropatisserie\"> Kokoro Patisserie<\/a><br \/> <strong>Photos:<\/strong> Simbian Chua<\/p> ","protected":false},"excerpt":{"rendered":"<p>Melissa 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!<\/p>\n","protected":false},"author":65,"featured_media":4484,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_metadesc":"Melissa Ong, founder of Kokoro Patisserie, shares her best selling Mango Shortcake recipe. 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