Embracing my Oriental roots..

I've made quite a number of sculpted cakes...3D cakes covered in fondant..layered with butter cream, royal icing, mascarpone...liqour...chocolate ganache...*sigh*...how very 'western' of me~ :P *laughs* What happened to the good ol' Sponge layers layered with whipped cream and fruit toppings?
If you live amongst the Chinese/Korean/Japanese..you probably have an idea of what I mean by an 'Asian' Birthday cake. Check out your local Chinatown bakery. These sponge birthday cakes are churned out like hot cakes! They're in every birthday celebration...even those on TV! *laughs*
A logical reasoning (well...in my point of view at least) for this would be because "our" palate is more acquainted to sweetness from fruit...in comparison to rich and dense cakes such as chocolate mud cakes or sugary icings. They do often taste real good after a big meal...it's a light and satisfying dessert, however I often frown at the layer of gelatin over the top is often made too thick. It's not too tricky to do...and if you've had you re fair share of "fruit-sponge-cakes" you'll know...all of them taste almost identical *laughs*
Well..Johnny had a birthday party last weekend and I was invited! With my current "about-to pass-out-from-exhaustion" workload...I couldn't have possibly sculpted a cake! *laughs* I have one prep-ed for this weekend as well! *faints* I wish I had more time though...Johnny is such a fun guy...he's a pharmacist...but a very witty and humorous one~I know my selection of fruit isnt exactly the 'ideal' oriental combination, but berries are my favourite thing!!! Go for kiwi's, cherries and peaches for a more 'authentic' look.

Mango Sponge Layers

2 9inch sandwich sponge cakes
(bake these LINK, or buy 2 unfrosted sponge layers from your local bakery; I sometimes see them in Woolworths here in Australia)

3/4cup whipping cream+2 tsp gelatin powder (available at baking stores)
1/2 cup icing sugar
2 tins canned mango
(Use 4 large fresh mangoes if you can find them) *sigh* seasonal fruit can be difficult

1tbsp gelatin powder + 1/2 cup warm water (stir well)
fruit of your choice

Whip the cream and and gelatin in a large bowl with an electric mixer or a balloon whisk. Gradually add in sugar and whip till soft peaks form. Lay out 2 sponge layers, and brush each lightly with a couple strokes of syrup from the canned mangoes.

Dice 1/2 cup of mango into small cubes and slice the rest of the mangoes into thin 1/2 cm slices. Spoon out 2 tbsp of whipped cream into a separate bowl; add in the diced mangoes. Stir gently.
Sandwich both sponge layers with the mango+cream filling in the center. Cover the entire cake with a thin layer of the rest of the whipped cream. Doesn't matter if its messy.

Arrange the fruit! ....you might want to plan ahead with this...mango doesn't go with EVERything..but if you don't like mango, go with peaches...*shrug* whatever floats your boat.
Tip: use LOTs and loTS of different contrasting colours to make it interesting.

When you're done, brush a generous amount of gelatin liquid all over the fruit, making sure you get the tiny corners and edges. This gives it a good shiny sheen and helps keep the fruit from browning/going bad.This cake needs to be kept refrigerated. It should be good for 3-4 days of storage in the fridge