“Aromatic Javanese Sponge Cake with Palm Sugar Syrup and Fresh Mango Slice”
This Javanese sponge cake with palm sugar syrup and fresh mango slices is an authentic Indonesian dessert created by a Michelin-star chef, perfect for special occasions or when you want to impress your guests. The recipe includes step-by-step instructions and tips for plating, making it easy to recreate this mouthwatering dish at home.
Allergens
Eggs
Ingredients
- 6 large eggs, separated 1 cup granulated sugar 1 teaspoon pure vanilla extract 1 cup cake flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup palm sugar syrup (recipe below) 3 fresh mangoes, thinly sliced
Instructions
- Preheat oven to 350°F (180°C). Grease and flour two 9 inch round cake pans. Line the bottom with parchment paper. In a large bowl, beat egg yolks, granulated sugar, and vanilla extract until pale and creamy. In another bowl, whisk together cake flour, baking powder, and salt. Gradually add to egg yolk mixture, stirring until just combined. In another clean bowl, beat egg whites until stiff peaks form. Fold into the batter gently, being careful not to overmix. Divide batter evenly between prepared pans. Bake for 25 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes before transferring to wire racks to cool completely. While cakes cool, prepare palm sugar syrup (recipe below). To assemble, place one cake layer on a serving plate, brush with half of the palm sugar syrup, and top with fresh mango slices. Add the second layer and brush with remaining syrup. Top with additional mango slices if desired.
Chef’s Insight
The use of palm sugar syrup adds an authentic Indonesian touch to this classic dessert.
Notes
Make sure to use fresh, ripe mangoes for this dish.