For the Sponge Cake, I use the same recipe as the Mango Fresh Cream Cake.

When I baked at home, I try to avoid all the recipes that call for shortening or improver. I don't like having those thing inside my food. So for the frosting, I use Swiss Meringue Butter Cream or you can use any kind of butter cream that you like. I chose Swiss Meringue Butter Cream coz I want the color of the frosting to be white. But if you don't mind of the shortening based butter cream, it produces more stable and whiter frosting. 

Sponge Cake

This sponge cake is really soft, fluffy, and airy. The cake need to be rest upside down  on the rack after baking until completely cool before you remove it from the tin. Please do not skip this step, if not you will end up with deflate cake.

::Mixture 1::

Whole egg 1

Egg yolk 4

Melted Butter 60g

Warm Milk 60g

Cake Flour 80g

Vanilla extract 1 tsp

Salt 1 pinch

- Sifted flour

- Whisk flour into melted butter

- add warm milk n whisk

- add the egg into the mixture n whisk

::Mixture 2::

- Egg White 4

- Sugar  100g

- Cream of tartar 1 pinch

- Mix sugar n cream of tartar

- Whisk the egg until it become foamy

- add 1/3 of the sugar and continue to whisk until the foam become smaller

- add another 1/3 of sugar and continue to whisk until the foam is almost form a peak

- add the last batch of sugar and continue to whisk until soft peak 

::Mix 2 mixture together::

- Fold in Mixture 2 into Mixture 1, be gentle 

- Fold until everything is mix well 

- Bake for 35 min at 160c

- After finish baking, quickly drop the cake on the counter 1 time and put the cake upside down on the rack till completely cool

Passion Fresh Cream:

Heavy Cream 400g

Sugar 40g

Passion Fruit Juice ( I don't remember exactly, I just put in n taste )

Hope you enjoy :)

quite messy....well that is trial is for, right? hahaha

To see how to make the FACE CAKE

Hope you enjoy!!!