Lieschen and Mabontle's Tropical Island Cake
Sponge:
- 2 cups Cake Flour
- 2 ½ tsp baking powder
- ¼ tsp salt
- 4 large eggs
- 1 ½ cups caster sugar
- ½ cup Clover unsalted butter
- 1 cup Full Cream Clover Milk
- 3 tsp vanilla extract
- 3 tsp Pride Extra Virgin Olive Oil
1.Preheat oven at 180°C.
2.Prepare your baking tins.
3.Sift all dry ingredients together in a bowl (flour, baking powder and salt).
4.Cream butter and sugar together until light and creamy.
5.Add in the eggs one at a time, and your oil as well
6.Add dry ingredients and milk into the creamed butter and sugar, portion it in halfs.
7.Pour the cake batter into your prepared baking tins.
8.Bake at 180°C for 30 minutes.
Mango puree
- 1 or 2 Mangos(fresh or frozen)
- 2 tbsp honey
- 1 tbsp lemon juice
1. Add the mango chunks, honey and lemon juice to a blender or food processor.
2. Blend until it forms a thick mango puree.
Peach filling
- 5 cups peeled and chopped peaches (or 2 cans of canned peaches)
- ⅓ cup brown sugar
- 1 tbsp cornstarch/cornflour
- Juice from ½ a lemon
1.Add all the ingredients into a sause pan on low to medium heat.
2.Stir until it thickens to your liking.
Swiss Meringue Buttercream.
- 5 egg whites
- 1 cups of sugar
- ½ tsp salt
- 1 tsp vanilla extract
- 450g Clover unsalted butter
1.Use the double boiling method for you egg whites and sugar. You basically want to allow the sugar to melt into the egg whites. Rub between your fingers to check of it’s ready if not you’ll feel the sugar still. Continue whisking, don’t stop whisking or else your egg whites will cook
2.Add the mixture into your standmixer and whisk it until stiff peaks
3.Cut your room temperature butter into small cubes to ensure that there’s no lumps(add it in slowly)
4.And salt and vanilla and mix it in, then you’ll be done.
