Sunday, 28 August 2011

Strawberry Mango Meringue Layer Cake


We threw a Harajuku themed bridal shower for our friend Joanne a couple weeks ago.  She knew that there was going to be a party, but we surprised her with the theme.  If you don’t know what harajuku style is, check this out.  There were about 25-30 people there, all of whom dressed up!  She loved it. 

I made a cake for her, which wasn’t necessarily Harajuku styled, but still pretty cool.  Multiple layers of strawberry chiffon, meringue, strawberry cream cheese frosting, and mangos!  Sounds good to me!

Check out the verdict at the end of the post!

Strawberry Chiffon Cake Layers
Adapted from here.

Ingredients
1 cups + 2 Tablespoons sifted cake flour
¾ cup sugar, divided into ½ and ¼ cups
½ Tablespoon baking powder
1/8 teaspoon salt
1/3 cup pureed strawberries (about 4 strawberries)
3.5 Tablespoons vegetable oil
1 teaspoon vanilla extract
4 eggs separated into yolks and whites, room temperature

Directions
1.       Preheat oven to 325 F. Line the bottom of 3, 8-inch baking pans with parchment, but do not grease the sides.  (Alternatively, you can bake in a taller pan and slice the cake to make 3 layers, but be sure to adjust the baking time.)
2.       In a medium metal bowl, beat egg whites to soft peaks.  Gradually add ¼ cup of sugar and beat until stiff peaks.  Set aside.
3.       In a large bowl whisk flour, ½ cup sugar, baking powder and salt until combined.
4.       In another bowl, whisk strawberry puree, oil, vanilla, and egg yolks until mixed thoroughly.
5.       Pour strawberry mixture into flour mixture and beat just until combined.
6.       Mix ¼ of the egg whites into the batter. Fold in the rest of the egg whites in 2 additions.
7.       Pour evenly into baking pans and bake for 25 minutes.
8.       Cool and wire rack.  Run a knife around the edges and turn out.

Before baking.

After baking.

Meringue Layers
Adapted from here and here.
Makes 2 meringue layers.

Ingredients
4 egg whites
1/4 teaspoon cream of tartar
¼  teaspoon salt
1 teaspoon vanilla extract
1 cup sugar

Directions
1.       Preheat oven to 250 F. Trace 2 circles (of the cake pan from above recipe – I used 8 inch pans) onto parchment paper.  Place circle side down onto baking sheet.
2.       In a large metal bowl, beat egg whites, cream of tartar, and salt to soft peaks.
3.       Add vanilla and beat.
4.       Gradually add sugar and beat until stiff.
5.       Spread meringue into the circles on the baking sheet.
6.       Bake for 2.5 hours or until they are thoroughly dry. Leave in oven with heat turned off for another hour.
7.       Store in a cool dry place.


Before baking.

After baking.

Strawberry Cream Cheese Filling
Adapted from here.
Makes 2.5 cups

Ingredients
2 packages of cream cheese (16 ounces), room temperature
¼ cup + 1 Tablespoon butter, room temperature
1.5 cups icing sugar
1 teaspoons vanilla extract
3/4 cup strawberries

Directions
1.       In a large bowl, mix cream cheese, butter, and sugar until creamy.
2.       Mix in vanilla.
3.       Pure strawberries in a blender or food processor.  Mix into cream cheese mixture.
4.       Add more sugar if it is too runny.  Store in refrigerator until ready to use.

Frosting.

Cake Assembly
1.       Cut mangoes to ½ inch chunks to make 2 cups.
2.       Divide filling into 3 equal parts.
3.       Place a small amount (1 tablespoon) of filling on plate.  Place first cake layer on top.
4.       Place meringue layer on top.
5.       Spread filling on top of meringue.
6.       Sprinkle mangoes.
7.       Repeat: cake-> meringue-> filling-> mangoes
8.       The final layer is a cake layer.  Spread the last of the filling on top and decorate to your liking.

Layer 1: Chiffon cake

Layer 2: Thin layer of frosting

Layer 3: Meringue

Layer 4: Frosting

Layer 5: Manogos

Layer 6: Chiffon...and repeat


Verdict:  This cake was absolutely delicious! The crispy meringue layer gave a fantastic texture to this cake! The strawberry cream cheese frosting was super flavourful!  Everyone devoured it! One of things I loved about this cake was that although each part of this cake took time to make, assembly was a snap!  Will definitely make again.



7 comments:

  1. I love meringue topping mangoes which would give a fine twist in taste.

    ReplyDelete
  2. Oh my goodness this is truly beautiful!! Ive havnt seen such an exotic fruity combination of flavours for a while and this sounds just divine, i bet it went down a storm :)

    ReplyDelete
  3. Aww, thanks so much!! Yeah, the guests really enjoyed it!

    ReplyDelete
  4. Wow! Looks like hard work.. visit my teenage, culinary blog for some cool recipes! On http://teenage-baking.blogspot.com/

    ReplyDelete
  5. Was thinking of making this for Christmas (in Australia). Can I make the layers in advance, and then just do the cream cheese & assembly on the day? Would that work??

    ReplyDelete
  6. Yes, definitely! In fact, I recommend assembly close to time of serving!

    ReplyDelete
  7. I've got a very interesting article to share with you today. It?s from my good friends and fat loss cooking experts Dave and Karine from MetabolicCooking.

    In this article, you will learn:

    1. Why most "healthy" cookbooks use ingredients that actually make you fat.

    2. How to ensure your meals are optimized for fat loss!

    3. What to do so your meal plan doesn't hit a fat loss plateau.

    I'm telling you, this is GOLD!

    Is your food making you FAT or burn MORE fat? (article) By Karine Losier & Dave Ruel

    If you've tried fat loss diets before and have used a variety of weight loss cookbooks to try to lose body fat, then you very likely know by now that those fat loss diets and the "healthy" cookbooks that go with them don't work.

    What is it about them that makes successful weight loss so difficult to achieve?

    Well for starters, most "healthy" cookbooks are NOT designed with high Metabolic Thermo Charge ingredients. They are not using the metabolic powers that certain foods have to make your body burn more body fat. Instead, they use ingredients with very low thermogenic effect.

    Why does this matter? Because the Metabolic Thermo Charge of food stands for how many calories your body will burn just by breaking down the nutrients each time you consume a certain food.

    Most people have absolutely no idea of the power some of these foods have over the fat burning processes that go on inside the body, and so they never really think twice about them. BIG MISTAKE.

    For example, simply consuming high-quality protein with most meals will naturally burn off more calories and move you closer to your target weight. Lean protein has a very high "Metabolic Thermo Charge". Spices also have a strong thermogenic effect on your body. Combining certain foods together, such as chicken and turmeric, with help you burn more fat after you eat it.

    Interesting, right?

    But that's not all. Another thing to consider is whether or not your so-called ?healthy? cookbook has a real structure. Too often, cookbooks are just a bunch of recipes thrown together at random ? you pick and choose what you feel like eating at that point in the day. That is NOT going to make you burn fat faster!

    Having a structure is mandatory if you want to rid yourself of stubborn fat. That's why we developed a quick and easy "Metabolic Nutri-Profile" system for all our recipes, so you can see precisely what nutrients you're taking in, which ensures that each meal makes the most of your metabolic rate.

    Don't make the mistake of venturing into the food jungle without your compass!

    So we?ve talked about the food and the structure of your eating plan. Sounds like we?ve got it covered, right? NO!

    Ever followed a diet to a ?T? and all of a sudden noticed that you stopped losing fat?

    This is called the Metabolic Adaptation Phenomenon. It occurs at that point in your diet when your body knows precisely what it's getting in terms of food and has fully adapted to it. When it reaches this state, your metabolism slows down and fat loss screeches to a halt.

    In order to avoid the Metabolic Adaptation Phenomenon, you have to vary your nutrient intake regularly, shocking your body as time goes on. This keeps it guessing and ensures your metabolism stays on high at all times. Having a wide range of fat loss recipes at your fingertips makes avoiding this frustrating condition a breeze!

    Now you know the REAL score when it comes to fat loss and dieting! Be sure to watch out for these three sneaky saboteurs next time you make the decision to lose fat!

    If you struggle with food or nutrition, Metabolic Cooking is your knight in shining armour.

    Check it out here: 250+ Mouth-watering Metabolic Cooking Recipes <------- Quick & Easy!

    Talk to you soon!

    Enjoy!

    ReplyDelete