Traditional Cakes
For the cocoa sponge:
For soaking the sponge:
For the mango and strawberry cream layers:
For decoration:
A delicious layered cake combining a light, chocolatey sponge with two smooth, fruity cream layers. The tropical sweetness of mango pairs beautifully with the refreshing flavour of strawberries, while Gellwe Mango Flavour Jelly and Wild Strawberry Flavour Jelly give each layer its delicate texture. Finished with whipped cream and fresh strawberries, this colourful dessert is perfect for summer celebrations, birthdays and special occasions.
Preheat the oven to 180°C using the conventional top and bottom heat setting. Line a 25 × 30 cm baking tin with baking parchment.
Whisk the egg whites until foamy. Gradually add the sugar while continuing to whisk until the mixture becomes thick and glossy. Add the egg yolks and continue beating until pale and creamy.
Add the vegetable oil to the egg mixture and gently fold in using a spatula. In a separate bowl, combine the flour, Gellwe Extra Dark Cocoa Powder and Gellwe Baking Powder. Sift the dry ingredients over the egg mixture and gently fold together until smooth. Avoid overmixing.
Transfer the batter to the prepared tin and smooth the surface. Bake in the preheated oven for approximately 25–27 minutes. Remove from the oven and leave to cool completely.
Remove the cooled sponge from the tin and peel off the baking parchment. Return the parchment to the tin.
Combine the water, lemon juice and icing sugar. Use the prepared syrup to soak the sponge evenly in the tin.
Add 2 tablespoons of water to 1 teaspoon of Gellwe Food Gelatine, stir and leave to bloom for approximately 10 minutes.
Empty the Gellwe Mango Flavour Jelly into a bowl, pour over hot water and stir until completely dissolved. While the jelly is still hot, add the bloomed gelatine and stir until dissolved. Set aside to cool.
Add the icing sugar to the chilled whipping cream and whip until fluffy. Add the yoghurt and mix briefly.
Divide the prepared cream into two equal portions.
Add the mango purée to the cooled mango jelly mixture and stir until combined. Gradually add this mixture to one portion of the cream in 2–3 batches, mixing with an electric mixer after each addition until smooth.
Spread the mango cream evenly over the prepared sponge in the tin and smooth the surface. Refrigerate while preparing the remaining layer.
Add 2 tablespoons of water to the remaining teaspoon of Gellwe Food Gelatine, stir and leave to bloom for approximately 10 minutes.
Empty the Gellwe Wild Strawberry Flavour Jelly into a bowl, pour over hot water and stir until completely dissolved. While the jelly is still hot, add the bloomed gelatine and stir until dissolved. Set aside to cool.
Add the blended strawberries to the cooled jelly mixture and stir until combined. Gradually add the strawberry mixture to the remaining cream in 2–3 batches, mixing until smooth.
Spread the strawberry cream evenly over the mango layer and smooth the surface. Refrigerate the cake for at least 7–8 hours, until completely set.
Before serving, decorate the sliced cake with whipped cream rosettes and fresh strawberries, if desired.
