Tropical Cake fit for Summer: Buttercake with Mango-Langka Filling

Langka (Jackfruit), according to Wikipedia, is native to parts of South and Southeast Asia, and is believed to have originated in the southwestern rain forests of India. It is considered as the largest tree-borne fruit.

Langka from our very own backyard

Here in the Philippines, we use the fruit for a variety of cuisines. Ripe- it can be eaten raw or added as a topping in our Halo-Halo, a favorite summer delicacy. It may also be found as a flavor for ice cream, main ingredient for tarts or even cakes. Grandma used to make "Minatamis na Langka" (sweetened jackfruit) just by cooking the fruit's flesh with brown sugar. Unripe jackfruit can also be eaten. We usually cook it with chili and coconut milk to make a dish called "Ginataang Langka". I would have to cook some for you one of these days.. It is one of my favorites! Aside from the flesh itself, jackfruit seeds are also edible- My grandmother used to boil it with a bit of salt until it softens just enough to be chewed on (around 25 mins).

Now, I would have to show you one of my kitchen experiments. The mango-langka filling I made for my favorite buttercake recipe. The mangoes which I purchased from the nearest grocery store were a bit sour but it provided a good contrast for the sweet and rich buttercake. The jackfruit gave the slight sweetness which the filling needed, as well as the texture for the cake.

BUTTERCAKE

Flour, Cake sifted 3 1/4 cup or 300 g.

Baking Powder 3 1/4 tsp

Salt, Iodized 1/2 tsp

Butter, unsalted. Chilled and cubed. 1 1/2 cup or 340 g.

Sugar, Refined 1 cup or 200 g.

Egg yolks, room temp 9 pcs

Egg whites, room temp 9 pcs

Milk, Fresh room temp 1/2 cup or 120 ml

Preheat oven to 325F. Butter the cake pan (to easily remove the baked cake from the pan).
Sift dry ingredients (to prevent lumps in the batter)
Using a flat beater, cream butter and 200 g. sugar together on medium speed (#4) for 10 minutes or until light and fluffy.
At speed #6, add yolks one at a time.
Lower speed to #2 and add sifted dry ingredients alternately with milk, beginning and ending with the dry ingredients. Scrape the sides of the bowl down and set aside.
Using a separate bowl, beat egg whites until frothy. Then in a steady stream, add 200 g. sugar, beating continuously until stiff peak stage.
Fold the whites gently into the yolks to achieve a uniform batter.
Pour into prepared pans and bake for 30-45 minutes or until golden. To test if it is ready, insert a toothpick. If it comes out clean, then it is cooked.
Let the cake cool down.