Cashew Sponge Cake with Mango Ginger Filling

Recipe by
Total Time:
1 hour
Serves:6
Rated : 3 Stars
3
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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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

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