Fillings that are wild!
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I’ve made a lot of cakes, but I’ve never made one as crazy cool as this! Check out the vertical layers in this sweet cake, and tell me you don’t want to have a slice? Plus, c’mon, when you say Passionfruit Mango Raspberry together people can’t help but line up. There’s just something about summer cake flavours. Make it for your friends and family, and watch them spin out when you cut the first slice!
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If you’ve followed Cake Style for a while you’ll know I love soft colours and lots of them. For the yellow I used Americolor Egg Yellow to give it that passionfruit shade, mango colour layer is made with Wilton Creamy Peach, and a dash of Americolor Orange. This pink, oh my gosh, do I love this pink! It ended up matching the filling layer perfectly. I used half Sugarflair Ruby and half Americolor Electric Pink, and just added a little at a time.
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I think you are going to love this cake, I know it didn’t last around here long!
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Prep Time:
20m
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Cook Time:
30m
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Total Time:
3h
Ingredients
CAKE
- 4 tablespoons (60g) unsalted butter, melted
- 1 1/2 cups sugar
- 2 cups all-purpose plain flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 8 eggs
- 3/4 package Passionfruit jelly
- 1 teaspoon vanilla extract
BUTTERCREAM
- 500 grams (1lb 1oz) unsalted butter, softened
- 1 kilogram (2lb 2oz) icing sugar
- 1 teaspoon vanilla extract
- 40 grams (1.4oz) canned mango slices
- 20 grams (0.7oz) frozen or fresh raspberries
Instructions
CAKE
- Preheat oven to 175°C / 350°F. Grease and line half sheet cake tin.
- In a medium bowl, combine the flour, baking powder and salt. Set aside.
- In a large bowl, on the medium speed of an electric mixer, mix the eggs on high for 4 minutes using the whisk attachment. They should end up quadrupling in size. Turn the mixer down to medium and add the sugar gradually, followed by passionfruit jelly, vanilla extract and melted butter.
- Place the mixer on low-medium, and add the dry ingredients.
- Divide the mixture into two parts, and pour half into the sheet pan, and baking for 14 minutes or until a skewer comes out clean.
- While that is baking, prepare a tea towel with icing sugar, and when the cake is ready, turn the cake out onto the tea towel, and sprinkle with more icing sugar. Starting at the short end, roll up the cake and allow to cool to just warmer that room temp. See video.
- In the meantime, prepare the cake tin again, and repeat the process with the other half of the cake batter.
BUTTERCREAM
- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the icing sugar, one cup at a time, until well combined.
- Add vanilla extract and stir to combine.
- Puree mangos and raspberries in a food processor.
ASSEMBLING
- Place 400g (14oz) buttercream into a bowl, and stir in enough puree to make the filling strong and colourful, but still stable.
- Take two 100g (3.5oz) amounts and place them into small mixing bowls. Add the food colours to make the passionfruit and mango shades. Tint the remaining icing pink.
- Unroll each cake and spread filling on top. Cut in half longways, and then gently roll up all of them together. See video for full details. Frost the outside of the cake, and enjoy!
The post Passionfruit Mango Raspberry Vertical Cake appeared first on Cake Style.
