Gluten Free Mango Butter Sponge
Gluten Free Sponge with Mango
Quiet, possibly mango butter is one of the coolest things my friend Carrie has given me. The tart mango flavors blend beautifully with the sweet notes of coconut that run throughout this cake. A nod to a classic Victoria Sponge, this cake is more porous and slightly denser than a typical cake. Whip up some almond whipped cream, and a cup of tea you are in for a tropical treat.
Cooking Time: 25 mins
Cooking Temp: 350 degrees
Ingredients:
¾ c granulated sugar
1 egg
1 c milk* ( plus ¼ c water depending on the flour you use, I use King Arthur Gluten Free Flour blend and find that it requires more liquid. Only add the water if your bater is too thick.)
⅔ c Greek Coconut Yogurt ( try Chobani Coconut)
1 t vanilla extract
2 c gluten free four
1/4 c unsweetened coconut flakes
1 t baking powder
1 c heavy whipping cream
⅓ c confectioners sugar
1 t almond extract
1 jar of mango butter ( or apricot preserves)
Cake Steps:
- Preheat oven 350 degrees, and prepare two 8 inch cake pans with non-stick cooking spray, or parchment rounds. If using silicone pans, skip the cooking spray)
- In a large bowl mix the sugar, egg, yogurt, vanilla yogurt together until smooth.
- Next, stir in the milk.
- Incorporate the gluten free flour, coconut flakes, and baking powder into the wet ingredients. It should resemble cake batter, with the exception of the coconut flakes.
- Evenly, distribute the mixture amongst the two prepared cake pans
- Bake for 25 minutes or until an inserted toothpick comes out clean.
- Cool completely
Whipping Cream Steps:
8.Meanwhile, using a stand mixer with a whisk attachment, or a hand mixer. Whip the heavy cream, confectioners sugar and almond extract on high speed, until stiff peaks form.
9. Place in a piping bag or ziploc baggie and chill until cake assembly.
Cake Assembly:
10. On the bottom cake spread a generous layer of mango butter on the entire top surface of the cake. Then pipe whipped cream on top creating a swirl from the outside edge in.
11. Place the top layer cake on and repeat the same process. Feel free to decorate however you like, let your inner artist run while. Sprinkle it with coconut flakes and enjoy.
-Patience
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