When cempedak or jackfruit is aplenty, why not you make a Cempedak Cake? If you remember, this cake recipe is different than my Cempedak Loaf Cake recipe as I made it with sponge cake instead and there will be an additional spread of cream tto make it look more appetizing and well presented. This cake is packed with rich, sweet, fragrant cempedak flavour that is just so delectable and pleasing to the senses.
My dad love this fruit and the moment it is in season, my sisters and I will buy it for him and sometimes, we will suprise him with a cake made out of his favourite food.
I find cempedak is much sweeter than nangka but it has more fibre. That is why we need to blend the cempedak flesh finely when making this cake. Regardless, this cake will make anyone go ‘ooh’ and ‘aah’ over them.
a) Sponge Cake Mix A
- 90g fresh milk
- 4 pieces of cempedak or jackfruit, remove seeds and cut to small chunky bite size with a pair of scissors
- 140g cake flour, sifted
- 1 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 60g melted salted butter, melted to room temperature
- 4 medium size egg yolks
- 2 teaspoon pure vanilla extract
b) Sponge Cake Mix B
- 4 medium size egg whites
- 55g fine castor sugar
- 1 teaspoon of cream of tartar
c) Cempedak Puree
- 8 to 10 pieces of cempedak or jackfruit, remove seeds
- 3 tablespoons heavy cream
d) Fresh Whipped Cream
- 300ml fresh whipped cream
- 1 tablespoon castor sugar
a) Sponge Cake Mix A
- Line the bottom of a 3 x 8 inch cake round pan with 1 layer of parchment paper . Do not grease the cake pan.
- Preheat oven to 175 degrees Celsius.
- Whisk castor sugar and egg yolks till well combined. Mix in melted butter. Add in the cempedak bits. Whisk thoroughly.
- Add in the sifted cake flour and baking powder into the mixture. Add salt. Whisk till all combine with no lumps.
b) Sponge Cake Mix B
- With an electric mixer, whisk egg whites till frothy. Add in the cream of tartar. Whisk till thick foam forms. Gradually, add in the castor sugar. Continue to whisk till firm peaks are formed.
c) Combining Sponge Cake Mix A & B
- Gently fold in the egg whites mixture into the yolk mixture in 4 batches. Mix till well combined.
- Gently pour in the batter into the 3/8 inch cake pan.
- Shake the cake pan side to side till batter is level and tap the pan against the tabletop to remove air bubbles.
- Place the cake pan on middle rack of the oven. Bake for 20 minutes till golden brown on top or till toothpick comes out clean.
- Remove cake from the oven, leave it to cool. Using a butter knife, gently slice through the side of the cake pan to loosen it.
- Take out the cake gently and carefully to a cake board and remove the parchment paper. Peel off the cake skin on top of the sponge cake. Repeat twice so you get 3 sponge layers.
d) Cempedak Puree
- Put all the ingredients into a blender. Blend till well combined.
- Chill it.
e) Fresh Whipped Cream
- Combine ingredients in a bowl and whip till stiff peaks formed.
f) Assembling the Cake
- Spread a layer of whipped cream on top of the cake and add a layer of cempedak puree.
- Then stake the second cake on top. Repeat step 1 with the third layer.
- Coat the entire top of the cake with whipped cream. Coat lightly on the side of the cake, semi-naked style or if you prefer, to fully coat the entire cake, please go ahead and do so.
Two for Two!
Now you have another cempedak-flavoured dessert that you can show off to your family and friends next time. I can just imagine you sitting down for a cosy and quiet family teatime, with a slice of this delicious cake and a cup of kopi o. Just perfect.
What? You missed the Cempedak Buttermilk Loaf Cake recipe I shared previously? Oh, no! What are you doing?! Go and check it out now. If you love more feel good recipes such as this one, check out some of my recipes that I have shared on Butterkicap. Make sure you have a translator handy because some of my recipes are in Malay. If you have any questions, don’t be shy to ask them via my Instagram account @justinescakesandkueh or at @butterkicap.