Layered Choco Mango Yogurt Sponge

Another post!! Yeah!! How hard working I am....LOL!!

Just pushed myself into baking and cooking lately, its all fun doing all this stuff again and the eaters giving me all the good feedbacks..:)

Right, this another simple recipe and my daughter loves it so much! A simple sponge with yogurt cream, yummy!!

Did it last night after dinner and it only took me and hour to complete the whole process and also the cleaned up! Using the egg separated method for the sponges, the texture was so good...soft and fluffy indeed.
Recipe:

Cocoa sponge.

(A)

3 egg yolks

10g sugar

30g fresh milk

23g corn oil

1 tbsp cocoa powder

50g cake flour

7g corn flour

(B)

3 egg whites

30g sugar

Recipe:

Mango yogurt Sponge.

(A)

3 egg yolks

10g sugar

30g mango yogurt

23g corn oil

50g cake flour

7g corn flour

(B)

3 egg whites

30g sugar

Cream Fillings:

100g double cream

50g mango yogurt

2 tbsps mango puree

Method:

~ Beat egg yolks and sugar till bubbly, add in corn oil and milk, stir well.

~ Add in cocoa powder and flour, mix well. Set aside.

~ Beat egg whites till bubbly and add in sugar. Beat until a soft peak form.

~ Add in beaten egg whites into egg yolk batter and mix well.

~ Pour into a 9x11" pan lined with parchment paper.

~ Bake at 180'C for 12 minutes.

~ Once baked remove from pan, slowly remove the parchment paper and let cool.

** Do the same for the Mango Sponge.

Cream Fillings:

~ Beat the double cream until stiff.

~ Add in the rest of the ingredients and mix well. Let set in the fridge for 5-10 minutes before using.

Cut the sponges into half each and stack them with cream fillings. Chilled before serve.

The cream fillings is very nice with mango and yogurt taste. Love it so much!!

Cheers!!