GBBO Season 1, Episode 1, Challenge 1
I started my foray into the Great British Bake Off, or show as it is known in the US) with a simple cake. Actually I was so excited to make this cake I could hardly wait. I made a Tres Leche cake with mango Creme following a Spicy Perspective’s recipe for my friend Foua.
The cake was actually pretty easy to make and was perfect for a hot summer day. I did make a few modifications to the cake.
- The first was to reduce the baking powder by 1/4 teaspoon to adjust for living in a high altitude
- I soaked the sponges overnight. When I went to assemble the cake I thought I might have made a mistake by soaking them so long. They just seemed heavy and really over the top. However once I ate the cake it was perfect. The entire thing cake together really well.
- I diced up the mango for the top. I wish I could have cut them in a flower design the way Spicy Perspective had, but I just could not get it right. Props to Sommer Collier for her skill in cutting the mango!
I do have a lot of work to do on decoration and having it look cleaner. However for my first cake I was really nervous. I was afraid it would taste awful and I am happy at how it tasted.
Next up, Victoria Sandwich. I will probably make mini ones in a week or so.
Recipe from A Spicy Perspective
- 1 cup all purpose flour
- 1 1/2 teaspoons baking powder (I reduced by 1/4 teaspoon for Colorado baking)
- 1/2 teaspoon sea salt
- 1/2 cup unsalted butter, softened (4 ounces)
- 1 cup sugar
- 2 teaspoons vanilla extract
- 5 large eggs
- 12 ounces evaporated milk
- 14 ounces sweetened condensed milk
- 1/3 cup heavy cream
For the Mango Cream:
- Preheat the oven to 350 degrees F. Grease and flour two 8- to 9-inch cake pans and set aside.
- Mix the flour, baking powder and salt together in a small bowl. Using an electric mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes. Then add the vanilla.
- Crack the eggs into a measuring pitcher. Then with the mixer running, alternate adding the eggs and flour mixture until just combined. Scrape the bowl and mix again for 30 seconds.
- Divide the cake batter evenly between the two pans and bake for 20 minutes, until golden on top. Remove the cakes from pans and cool for 20 minutes. Meanwhile, whisk the evaporated milk, condensed milk and cream together. Set aside.
- Once the cakes are cool, place one on a cake platter and the other on a sheet of foil with the edges turned up to form a shallow bowl. Poke both cakes with a fork thoroughly, to help the milks absorb. Slowly pour half the tres leches mixture over each cake and allow them to sit and soak it all up while you make the Mango Cream.
For the Mango Cream:
- Peel both mangoes. Slice one into thin strips and set aside as the garnish. Cut the second off the pit and place in the blender with 2/3 cup sugar and a pinch of salt. Puree until smooth.
- Pour the puree into a small sauce pan and place over medium-high heat. Bring to a simmer. Stir and simmer for 3-5 minutes until thick. Then place in the fridge to cool.
- Using a clean bowl and electric mixer, whip the heavy cream until firm peaks form. Then gently fold in the chilled mango puree.
- Scoop about half the Mango Cream on the cake that’s on the platter. Spread the Mango Cream evenly, then carefully flip the second cake layer on top and remove the foil. Spread the remaining mango cream on the top and decorate with fresh mango slices.
Serving: 1slice, Calories: 596kcal, Carbohydrates: 62g, Protein: 9g, Fat: 35g, Saturated Fat: 21g, Cholesterol: 184mg, Sodium: 218mg, Potassium: 383mg, Fiber: 0g, Sugar: 52g, Vitamin A: 1615IU, Vitamin C: 11.7mg, Calcium: 243mg, Iron: 1mg