Comments on: Mangosteen Cake a la Marketman

By: marissewalangkaparis

marissewalangkaparis — Tue, 25 Nov 2008 11:28:40 +0000

I’d love to try that mangosteen cake. Have never tried one. Looks so yummy.

By: solraya

solraya — Thu, 07 Feb 2008 09:11:29 +0000

Been dreaming of Onie’s mom’s cake, so I went back to this page.

I ended up making coffee and scooping a teaspoonful of Kablon Mangostee Preserve to mix :)

Not bad to satisfy my craving

By: betty q.

betty q. — Wed, 30 Jan 2008 11:15:17 +0000

MM….do you know of any Food Processors there? We used a lot of fruit compounds like passion fruit, pear, mango,etc. where I used to work. So, if you know of anyone there who has the know how to produce mangosteen compound…there’s a LIGHT BULB MOMENT for them….

By: Blaise

Blaise — Wed, 30 Jan 2008 04:42:57 +0000

I’ve tasted Onie’s mom’s Mangosteen Cake, and it was pretty good.. as in memorable..

I’m sure MM, that your version would be memorable as well..

By: Marketman

Marketman — Wed, 30 Jan 2008 01:01:45 +0000

betty q, thank you for the tips will try some the next time I bake this. Onie, some mystery is good sometimes… :)

By: Maricel

Maricel — Wed, 30 Jan 2008 00:47:16 +0000

Thanks Bettyq for sharing your tips about incorporating the jam into the batter.

By: betty q.

betty q. — Tue, 29 Jan 2008 20:49:00 +0000

I can just imagine the flavours MM…sad to say, though i would have very much liked to try it….don’t have access to flavourful mangosteen here. I bought on two occasions some mangosteen but I was terribly disappointed that I gave up after the second time. Now…if I were to bake this wonderful cake…here’s what I would do to: Now. I have to decide what flavour I want to stand out. I equate it to a marriage…there cannot be two strong personalities in a marriage. I think one has to complement or contribute something to enhance the relationship. SO…if I want the mangosteen flavour to predominate throughout the cake., I would have to sacrifice the color of the cake (coffee color), the coffee flavour just enhancing the predominant flavour. Therefore…here are my three options so the HEAVY JAM will not sink:
1. I would incorporate the jam after creaming the butter and the sugars just before adding the flour and the liquid ingredients. Downside to this…depending on the color of the jam, the cake will acquire a much darker color than the coffee.
2. After whipping the meringue, I would take a portion of it and add it to the jam to lighten the consistency. When to two batters are more or less the same consistency, then it is just a matter of folding the jam lightened with a bit of meringue giving it a swirled effect.
3: After scooping or pouring the cake batter into the pan, make sort of a TUNNEL …not too deep on the surface of the cake. then ever so lightly, transfer the jam filling the tunnel. As the cake bakes, it will not sink into the cake bottom. The cake batter will rise to the surface enveloping the jam. You can do this method the same way like pouring half the cake batter into the pan. then small DOBS of jam placed at random. Then cover with the other half of cake batter.

I am not an expert… the solutions I have offered are the results of many years of trial and error and those I have acquired through the guidance of my mentors…I salute them and am eternally grateful!!!

By: Onie

Onie — Tue, 29 Jan 2008 17:09:06 +0000

Hello MM! Your cake looks absolutely gorgeous! Now here’s a cake that gives my mom a run for her money! Heehee. But honestly, the recipe isn’t a huge secret and my mom has actually shared it with many of her friends through the years. She bakes & sells her cakes today mainly for her enjoyment. (The cake only became “commercial” when my brother Pito offered it occasionally in his food court stall.) So thank you MM for your propriety and sensitivity. It is very much appreciated. However we donâ€™t want to deprive MM readers the opportunity to learn to bake a great cake. So please share your recipe. I have tried many of your kitchen-tested recipes over the holidays and my family’s very impressed and loved them all. I will be one of the many who will surely buy your book.

By: 4btiddy

4btiddy — Tue, 29 Jan 2008 16:01:22 +0000

That looks good. I can only dream for now of baking or even tasting mangosteen cake. As Ted mentioned above, frozen mangosteen is available at Seafood City but they are gross. Once you’ve thawed to fruit to eat, it already tastes “lata” or bulok.

By: Marketman

Marketman — Tue, 29 Jan 2008 12:38:39 +0000

edel, it is less dense than an almond and softer, but after stewing in so much sugar, it actually tastes more sweet than anything else… no… it isn’t particularly reminiscent of a langka seed. elaine, I haven’t even made the first move to a book, it just seems so overwhelming/daunting.