Description
Soft sponge cake folded into taco shells and filled with whipped cream and fresh mango cubes for a fun, tropical dessert.
Ingredients
4 eggs, separated
40 g vegetable oil
50 g milk
50 g cake flour
45 g granulated sugar
5 g cornstarch
6 g lemon juice
6 g vanilla extract
300 g heavy cream or whipping cream
25 g granulated sugar (for whipping cream)
Fresh mango cubes, as needed
Instructions
- Separate yolks and whites into two bowls; refrigerate whites.
- In yolk bowl, warm oil to 70 °C, sift in flour, whisk smooth, then whisk in milk, yolks, lemon juice, and vanilla.
- Preheat oven to 150 °C. Line a 28×28×2.6 cm tray.
- Beat whites with sugar and cornstarch until soft peaks form.
- Fold a scoop of meringue into yolk batter, then fold batter into remaining meringue gently.
- Pour into tray, smooth, tap to release air, bake 30 minutes until golden.
- Cool, invert onto rack, peel off paper. Cut rounds with an 8 cm ring.
- Whip cream with sugar to stiff peaks; fill a piping bag.
- Gently fold each round into a taco shape, pipe in cream, and garnish with mango cubes and mint.
Notes
- Substitute kiwi, strawberries, or blueberries for mango.
- Add a layer of mango jam under the cream.
- Sprinkle shredded coconut for tropical flair.
- Pipe chocolate ganache instead of whipped cream.
- Make mini tacos using smaller cutters.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 taco
- Calories: 140
- Sugar: 5g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
