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Cashew Sponge Cake with Mango Ginger Filling Recipe

Cashew Sponge Cake with Mango Ginger Filling is a popular American Dessert
Author :
 
On :
Thursday, 22 June, 2017
Category :
Kid friendly Recipe
Course :
Dessert Recipe
Cuisine :
American Recipe
Technique :
Bake Recipe
Difficulty :
Medium
Servings :
Serves 6
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • For the cake:
  • eggs - 3
  • Egg whites - 3
  • flour - 1/2 cup
  • Cashew nuts - 1/2 cup
  • Sugar - 1/2 cup
  • Butter - 2 tbsp, melted
  • vanilla essence - 1/2 tsp
  • salt to taste
  • For filling:
  • Mango puree - 1 cup
  • fresh root Ginger - 1 tsp, minced
  • whipped Cream - 1 cup
  • icing Sugar - 1/2 cup
  • gelatin - 2 tsp
  • water - 2 tbsp
  • For topping:
  • whipped Cream - 1 cup
  • icing Sugar - 2 to 3 tbsp
  • Mango slices few
  • Ginger chips few
  • How to Make Cashew Sponge Cake with Mango Ginger Filling:

    1. Grind the cashew nuts with 2 tbsp of sugar to a fine powder.
    2. Mix flour with salt.
    3. Keep aside 2 more tbsp of sugar.
    4. Add the rest to the cashew powder.
    5. Add the eggs, one at a time, beating well after each addition.
    6. Beat in the essence.
    7. Beat the whites till stiff.
    8. Add the reserved sugar, beat till glossy.
    9. Sift the flour over the almond mixture and fold in.
    10. Fold in the whites, 1/3 at a time and then the melted butter.
    11. Pour in a prepared Swiss roll tin.
    12. Bake in a hot oven (200 degrees centigrade) till done.
    13. About 12-15 minutes.
    14. Allow to cool.
    15. For filling:
    16. Soak the gelatin in water for 10 minutes.
    17. Dissolve over a low flame.
    18. Combine mango puree with whipped cream and icing sugar.
    19. Add the ginger and gelatin. Place in a bowl of ice cold water and stir till it begins to set.
    20. Cut the cake into two parts and sandwich with the mango filling.
    21. Combine the whipped cream for topping with icing sugar and cover the top of the cake.
    22. Deco with mango slices and ginger chips.
    23. Place in refrigerator to set.
    24. Serve sliced.




     

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