This cake tastes great, but it's a bit ambitious. Feel free to cut the pandan flavoring and butterfly pea powder, and flavor your cake just lemon. This is literally the fluffiest cake I've ever had.
It's like velvet, but more velvety!!! Plus, I added a mango frosting, with a mango puree filling. This is a light, moist cake that is so good, you've got to try it!
I have a ton of mango puree, so while making this cake I realized that maybe I can just fill the cake layers with mango puree. I'm so glad I thought of that, otherwise the cake wouldn't be the same. Basically I add some mango puree to the frosting, pipe a ring around the edge of the cake layer, and fill it lightly with mango puree. This ensures that the mango doesn't leak through the edges.
This is a photo of the process of piping.
I love the vibrant colors of the pandan flavoring and blue butterfly pea powder. The cool thing about the butterfly pea powder is that if you add a bit of lemon, it turns purple! So that blue layers are all lemon flavored, which oddly goes well with the mango.
I really liked piping the flowers and "grass" on this cake. I used an open star tip for both, and it does the job beautifully.
Have fun making this cake, I know the ingredients may be hard to find, so you can always just add lemon to all the layers, and keep the mango. :) Good luck to you!
|Level: 👩🏽🍳👩🏽🍳|Time: 1 hour, 45 minutes|Serves: 6|
4 eggs, separated
1 cup cake flour
2/3 cup granulated sugar
1 teaspoon baking powder
1/4 cup vegetable oil
1/4 cup milk
1/2 teaspoon pandan flavoring
1 1/2 tablespoons blue butterfly pea powder
1 tablespoon lemon juice
1 1/2 cups butter, softened to room temperature
2 cups powdered sugar
1/4 teaspoon pandan flavoring
1 tablespoon blue butterfly pea powder
1 tablespoon lemon juice
3 1/2 tablespoons mango puree, for the frosting
1/4 cup mango puree, for the filling
Preheat your oven to 350 degrees F and grease two 6" cake pans. In a stand mixer beat your egg whites until soft peaks form. Set aside. In a bowl whisk you flour, sugar, baking powder, vegetable oil, egg yolks, milk, and then fold in your egg whites. Separate your mixture into two bowls. Add the pandan flavoring to one, and blue butterfly pea powder and lemon (mix these two together) to the other. Pour each batter mixture into your prepared pans. Bake for 30-35 minutes. Cool, then cut in half so you have four layers.
Make your frosting by beating the softened butter with the powdered sugar. Divide your mixture into 3 bowls. Add the pandan to one, blue butterfly pea powder and lemon juice (mix the lemon and the butterfly pea powder together) to another one, and your mango puree for the frosting. Place your mango frosting in a pipe tip and pipe a ring around the edge of each cake layer. Fill all the rings with the plain mango puree. Layer on top of each other.
With a star tip nozzle fitted in a piping bag pipe your purple frosting to make rosettes on the cake, and with another piping tip (fitted with a star tip nozzle) pipe little flowers or "grass". The photographs above will help you.
- The Bored Baker 👩🏽🍳
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