Mango Charlotte

The first time I saw a Charlotte Cake is from a blog that sells cakes. So I googled for Charlotte recipes and found different kinds of Charlotte. The most commonly seen is strawberry Charlotte. Some of them used sponge fingers for both the side and base. As my mum's birthday is coming soon, so I came up with the idea of making a Charlotte for her birthday. Its the season of mangoes lately and there's some mangoes from my dad's friend so I decided to make a Mango Charlotte. After some references from the websites, I decided to use sponge cake for the base and cream cheese for the filling.

This is a view when I'm halfway sticking the sponge fingers to the side of the sponge cake.

Right after when the cream cheese filling is poured into the ring of sponge fingers.

As there was extra cream cheese filling, I poured them into the small jelly cups and put some mangoes on top as decorations. There was also a few sponge fingers left so I broke them into half and put them on top.



At first, I was thinking of putting pureed mango and sliced mangoes on top. But I have no time for making pureed mango so I used diced mango instead as the top decoration.

A side, inner view of the Charlotte.

Ingredients:

Sponge Layer
75g Cake flour
1 tsp Baking powder
1/2 tsp Corn flour
3 Eggs (separate)
28g Cold water
40g Corn oil
50g Caster Sugar
28g Caster Sugar (for egg white)

Cheese Filling
500g Cream Cheese
6 Egg whites
12tbs Sugar
6tbs Nestle Cream
10tbs Hot Water
6tsp Gelatin
120g or 1 and a half Mango

For Sponge Fingers ( ring side)
1 packet sponge fingers (Waitrose Brand)
2 tsp gelatin
3tbs hot water
pureed mango from half mango

Method:

1. Sift cake flour, corn flour and baking powder together for at least 3 times.
2. Mix corn oil, sugar, egg yolk, and cold water. Fold in the flour mixture from (1). Use a whisk to stir it until well mixed.
3. Use high speed to beat the egg white then slowly add in sugar until stiff.
4. Mix the egg white with the mixture in (2) well using a wooden spoon.
5. Pour the mixture in (4) into a 8" round baking tin and bake at 325deg F for 45mins.
6. Add the 2 tsp gelatin to a 3 tbs of hot water, then mix with the pureed mango and mix well.
7. Use the pureed mango mixture as "glue" to stick the sponge fingers onto the sponge cake's side vertically to form a ring. Refrigerate for half an hour for the gelatin to harden. [ A ribbon can be used to tie around cake to support the sponge fingers.]
8. Beat 6 pieces of egg white with 6 tbs of sugar until stiff.
9. Mix cream cheese, 6 tbs of sugar, nestle cream and gelatin mixture (Add 6 tsp of gelatin with 10tbs of hot water*). Beat at slow speed.* Always add gelatin to hot water.
10. Fold in the egg white into the mixture in (9).
11. Add in the pureed mango if there's extra. Add in the diced mango into the mixture. If you prefer a more yellowish colour for the cheese filling, add more pureed mango but mixed with gelatin.
12. Pour the mixture onto the sponge fingers rings made in (7) and refrigerate for at least 8 hours. [For best result, refrigerate overnight.]
13. To decorate the top layer, diced mango or sliced mango and/or pureed mango can be used. Mango flavoured jelly can be used if preferred.
    

Note: For extra cream cheese filling, pour into small cups. Ribbon can be used to tie around the Charlotte for decoration.

-Happee Cooking-