[Recipe·Mold Diameter 15cm]
Whole Eggs···2
Egg Yolks···1
Sugar···75g
Cake Flour···70g
Unsalted Butter···12g
Milk···12g
Whipping Cream···350g
Sugar···28g
Fresh Mangoes···As needed
[Baking Time]
170°C/338°F - 30 minutes
[Instructions]
① To make the Japanese sponge cake, place the room-temperature eggs and egg yolks in a bowl, add sugar and whisk until light and fluffy. If the temperature is too low, you can whisk over a hot water bath. Whisk until the mixture reaches a thick, ribbony consistency where it doesn't immediately dissolve when dripped.
② Sift the cake flour in advance, and fold it into the mixture from step one in batches until no dry flour remains. Melt the butter and milk to around 50°C/122°F, and pour into the bowl, folding until well combined.
③ Pour the batter into a 6-inch mold and bake. Once baked, remove from the mold and let cool.
④ Cut the mangoes into chunks and set aside. Slice the cooled sponge cake into 1cm thick rounds.
⑤ Whip the sugar into the whipping cream until about 70% whipped. Spread a layer of whipped cream on a sponge cake round, top with mango chunks, then another layer of whipped cream. Repeat this process, finishing with a smooth layer of whipped cream on top. Refrigerate for 3-4 hours.
⑥ Transfer the whipped cream to a piping bag and pipe decoratively on top of the cake. Dust with powdered sugar and garnish with fruit. Serve.