Vanilla Sponge Cake with Mango Custard Filling - eggs

Method

• Preheat the oven to 350F.
• Lightly oil two 9-inch layer cake pans with canola oil spray.
• In a large bowl, using an electric mixer beat the egg yolks, water, 1/4 cup of the agave nectar, the lemon zest, and vanilla extract for 5 minutes, or until pale and creamy.
• In a separate bowl, using clean beaters beat the egg whites at medium speed until stiff, slowly adding the remaining 1/4 cup agave nectar.
• Continue to beat until stiff and glossy, but not dry, about 1 to 2 minutes.
• Carefully fold the egg whites into the egg yolk mixture.
• In another bowl, sift the flour and baking powder together.
• Gently fold into the egg mixture.
• Pour the batter into the prepared pans and bake for 20 to 25 minutes, until a toothpick inserted into the centers of the layers comes out clean.
• Cool in the pans for 5 minutes, then invert on a cooling rack and cool completely before frosting.
• To assemble, spread a generous layer of vanilla pastry cream on the first cake layer.
• Next add the mango, followed by a bit more pastry cream to anchor the top layer in place.
• Top with the second layer and frost the entire cake with whipped cream.
• Refrigerate until ready to serve.
• Zesty Lemon: Flavor the cake with 2 teaspoons lemon zest and substitute a teaspoon of lemon extract for the vanilla extract.
• Fill with lemon curd (page 66) and frost with Agave Nectar Whipped Cream (page 113) and sliced fresh strawberries.
• Tipsy Mousse: Drizzle the cake layers with your favorite liqueur or rum.
• Fill with Light Chocolate Mousse (page 101).
• Frost with Agave Nectar Whipped Cream (page 113) and drizzle on melted chocolate ganache frosting (page 108).
• Celebration Cake: Vanilla Buttercream Frosting (page 106) is a classic.
• Try some sliced bananas inside along with the buttercream or Orange Creme Filling (page 113).
• Pineapple Right-Side-Up Cake: One of my favorites is Pineapple Cake Filling (page 115) and fresh whipped cream frosting.