Wednesday, December 4, 2013

asian bakery style cake

Each birthday my husband and I try to get a each other a cake from one of the Asian bakeries here in Southern California.  So far, our favorite has been the mango cake from 85C Bakery Cafe in Irvine.  We love these cakes because they seem a lot lighter than traditional cakes.

Anyway, I kept saying I wanted to try to bake one myself but the task always seemed too much to take on during a regular weekend.  With a few days off last week, I finally decided to give it a try.

Here is how the cake turned out...

And here is how I got there...
Custard Filling
  • 1/4 cup all purpose flour
  • 1/4 cup granulated sugar 
  • 1/8 tsp salt
  • 1 cup milk
  • 1 large egg
  • 1 tsp vanilla extract
  1. Mix the flour, sugar, salt, and 3/4 cup of milk in a medium saucepan on medium heat.
  2. Bring to a boil while whisking.  Cook for 2 minutes and continue to whisk.
  3. Mix the egg and 1/4 cup of milk in a bowl and then add to the saucepan.  Whisk to combine and get rid of lumps.
  4. Bring mixture to a boil and then remove from heat and immediately add the vanilla extract.
  5. Transfer the filling to a bowl and then cover with saran wrap (make sure the saran wrap touches the surface of the custard so a skin does not form).
  6. Chill the custard in the refrigerator for at least 2 hours or overnight.
Whipped Cream Frosting
  • 1 1/2 cups chilled heavy whipping cream
  • 2 1/2 tbsp confectioner's sugar
  • 1 tsp vanilla extract
  • 2 tsp vanilla flavored instant pudding mix
  1. Beat the heavy cream in a large bowl (or stand mixer) on low speed for about 30 seconds.  Increase the speed to medium for another 30 seconds.  Increase the speed to high and continue to beat until the cream becomes soft and billowy.
  2. Slowly add the sugar, vanilla extract, and vanilla instant pudding mix while continuing to beat the cream until it is thick.
  3. Refrigerate for later use.
Meringue Cake
  • 3/4 cup all-purpose flour
  • 3/4 cups plus 1 tsp of granulated sugar (or 0.8 cups split into two portions)
  • 1/2 tsp baking powder
  • 1.4 tbsp milk
  • 1.4 tbsp melted unsalted butter
  • 1/2 tsp vanilla extract
  • 6 large eggs
  1. Line the bottom of two 9" round baking pans with parchment paper.  Lightly grease the parchment paper and sides of the baking pans.
  2. Separate the egg whites from the yolks into two separate large bowls (if using a standing mixer, put the egg whites in the standing mixer bowl).  Try your best not to get any of the yolk in the egg whites.  Also make sure there is not any residue (such as butter or oil) on the bowl that you are using.  Any traces of yolk, butter, or oil will make whipping the egg whites very difficult.  This also includes oil from your fingers so try to avoid touching the egg whites with your hands.  Warm the egg whites to room temperature (takes about 30 minutes).
  3. In a large mixing bowl, mix 1/2 of the sugar (0.4 cups) with the egg yolks and beat until the yolk mixture is thick, yellow, and smooth.  Stir in the vanilla extract.  Set aside.
  4. Preheat the oven to 340 degrees.
  5. In the other bowl (or standing mixer bowl), beat the egg whites (which are now at room temperature) until they are foamy (halfway to forming stiff peaks).  Add the remaining portion of the sugar gradually (a few spoonfuls at a time) while continuing to whip the egg whites.  Continue beating the egg whites on high speed until they form stiff peaks.  This process took me about 10 minutes.
  6. Fold 1/2 of the meringue mixture into the egg yolk mixture with a rubber spatula.  Sift the flour and baking powder into the meringue but keep strokes to a minimum to avoid volume loss.  
  7. Add the melted butter and milk to the batter and then fold in the remaining 1/2 of the meringue.
  8. Divide the batter into the two prepared pans.
  9. Bake for 20-25 minutes until the tops of the cakes are light brown (test to see if a toothpick inserted in the center comes out clean).
  10. Remove cakes from the oven and leave in the pans until they cool to room temperature.
Simple Syrup
  • 1 tablespoon sugar
  • 2 tablespoons water
  • Juice from 1/2 lemon
  1. Mix the ingredients in a saucepan on medium heat until the sugar dissolves.
  2. Once the cakes are cooled to room temperature, brush the simple sugar onto the cakes to retain their moisture.
Assembling the Cake
  1. Cut fruit for the center and top layers of the cake.  I used strawberries for this cake but you could use whatever fruit you want (kiwis or mangoes are good options).
  2. Lay the first cake layer down on a plate.  Spread 1/2 of the custard filling on the bottom layer leaving about 1/2" uncovered around the edge of the cake layer.  Place the fruit on top of the custard.  Spread the remaining 1/2 of the custard filling onto the fruit.
  3. Place the second cake layer down on top of the custard filling.  Press gently and wipe away any custard filling that oozes out.
  4. Frost the cake using the whipped cream frosting you prepared earlier.
  5. Decorate the top of the cake with the remaining fruit slices.
  6. Refrigerate the cake to let the frosting set.
  7. Enjoy!

No comments:

Post a Comment