Vanilla Sponge Cake with Mango Custard Filling

Name: Vanilla Sponge Cake with Mango Custard Filling
Yield: serves 12
Ingredients: 6 large eggs, separated; 3 tablespoons lukewarm water; 1/2 cup light agave nectar; Freshly grated zest of 1/2 lemon (optional); 2 teaspoons vanilla extract; 1 2/3 cups sprouted spelt flour; 1 1/2 teaspoons baking powder; Vanilla Pastry Cream (page 111); 1 large ripe mango, peeled and cut into small dice; Agave Nectar Whipped Cream (page 113)

December 9, 2011

This is a whole grain, sugar-free version of a classic sponge cake. It’s light, contains no butter or oil, and freezes wonderfully. You can make the pastry cream up to 3 days in advance.

Recipe information

Yield
serves 12

Ingredients

6 large eggs, separated

3 tablespoons lukewarm water

1/2 cup light agave nectar

Freshly grated zest of 1/2 lemon (optional)

2 teaspoons vanilla extract

1 2/3 cups sprouted spelt flour

1 1/2 teaspoons baking powder

Vanilla Pastry Cream (page 111)

1 large ripe mango, peeled and cut into small dice

Agave Nectar Whipped Cream (page 113)

Preparation

Step 1
Preheat the oven to 350°F. Lightly oil two 9-inch layer cake pans with canola oil spray.
Step 2
In a large bowl, using an electric mixer beat the egg yolks, water, 1/4 cup of the agave nectar, the lemon zest, and vanilla extract for 5 minutes, or until pale and creamy. In a separate bowl, using clean beaters beat the egg whites at medium speed until stiff, slowly adding the remaining 1/4 cup agave nectar. Continue to beat until stiff and glossy, but not dry, about 1 to 2 minutes. Carefully fold the egg whites into the egg yolk mixture. In another bowl, sift the flour and baking powder together. Gently fold into the egg mixture. Pour the batter into the prepared pans and bake for 20 to 25 minutes, until a toothpick inserted into the centers of the layers comes out clean. Cool in the pans for 5 minutes, then invert on a cooling rack and cool completely before frosting.
Step 3
To assemble, spread a generous layer of vanilla pastry cream on the first cake layer. Next add the mango, followed by a bit more pastry cream to anchor the top layer in place. Top with the second layer and frost the entire cake with whipped cream. Refrigerate until ready to serve.
VARIATIONS
Step 4
Zesty Lemon: Flavor the cake with 2 teaspoons lemon zest and substitute a teaspoon of lemon extract for the vanilla extract. Fill with lemon curd (page 66) and frost with Agave Nectar Whipped Cream (page 113) and sliced fresh strawberries.
Step 5
Tipsy Mousse: Drizzle the cake layers with your favorite liqueur or rum. Fill with Light Chocolate Mousse (page 101). Frost with Agave Nectar Whipped Cream (page 113) and drizzle on melted chocolate ganache frosting (page 108).
Step 6
Celebration Cake: Vanilla Buttercream Frosting (page 106) is a classic. Try some sliced bananas inside along with the buttercream or Orange Crème Filling (page 113).
Step 7
Pineapple Right-Side-Up Cake: One of my favorites is Pineapple Cake Filling (page 115) and fresh whipped cream frosting.

Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York. Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.

TagsCake Dessert Vanilla Herbs & Spices Mango Stone Fruit Fruit Nut Free Baking Electric Mixer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

VARIATIONS

Step 4

Step 5

Step 6

Step 7

Recipe notes