These moringa cakes are really pretty and delicate, and it goes well with the whipped cream. I wouldn’t say it’s quite beginner level because even for me I had to make the recipe a few times for it to work. I wanted to make sure that the color and taste was right. The whipping of the egg whites makes it difficult. Also, if this is your first time baking with moringa I would suggest making one of the muffin recipes. But don’t be afraid to try it. What I also like about this recipe is that it doesn’t make a huge batch, so you don’t have to worry about having a ton of leftovers.
Ingredients for the Cakes:
- 3 egg yolks
- 3 Tbsp sugar
- 2 Tbsp milk
- 2 Tbsp oil, melted butter, or ghee
- 1/2 cup of cake flour
- 2-3 Tsp. of moringa powder
- 3 egg whites
- 5 Tbsp sugar
Ingredients for the whipped cream:
- 1 cup of heavy whipping cream
- 1/4 cup sugar
Notes:
- Feel free to increase or lessen the amount of sugar and moringa according to your taste.
- Make sure your pan is not too big, otherwise the batter will spread out and break when it’s done baking. Your baking pan should be no bigger than 13” X 9”.
- If you’re watching my old videos and see me doing the complete opposite of the things I mention here, please don’t mind it. I was young, and didn’t know the tips and tricks that I do now!
Directions for the cakes:
- Preheat your oven to 350℉
- First start by whisking together the egg yolks, and sugar.
- Then add in the milk and oil. Whisk that together until it’s smooth.
- Sift in the cake flour, with the moringa powder.
- Set that aside and start whisking the egg whites. Add in the sugar.
- Beat the egg whites until you get stiff peaks and it looks a little glossy.
- After that, carefully start folding the egg whites in by hand. Fold it in the moringa mixture in 3 parts. The batter should look a nice light green. Since the beaten eggs are the only leavening agent, try not to deflate it too much.
- Pour the batter into the baking pan lined with parchment. Use a spatula to spread out all the batter as even as possible and tap the pan down on the counter to release the air bubbles.
- Then bake for 15-30 minutes. It’s really important that you keep an eye on it because if it over-bakes, then it will crack and you won’t be able to cut it.
- After baking, tap the baking sheet again, and while it cools make the whipped cream.
- After making the whipped cream, flip the cake onto the counter, if you want you can put down a silicone mat or some parchment paper. Trim the edges of the cake to get clean edges. Then you can cut the cake into 6 squares.
- Put the whipped cream in a piping bag or a ziplock with an open star tip. Pipe the cream on the square however you want. I piped mine around the edges, then filled in the middle.
- After that put the second cake square on top.
- Decorate the rest of the cake however you want, I just put a little powdered sugar on top.
Directions for the whipped cream:
- Pour the whipped cream out and add the sugar.
- Beat the whipped cream until you get stiff peaks.
Baking with Moringa:
You can change the amounts of the moringa in this recipe, but do consider the color that the moringa gives. I wouldn’t suggest lessening the amount of moringa in the recipe otherwise you might not see much color come through, and you can increase the amount to get more color but also keep in mind that you might taste the moringa as well, and I would say that moringa is an acquired taste. For a few of those reasons I would also recommend starting with a little bit, and experimenting from there. Also like I did in this recipe, I would always recommend sifting it with the dry ingredients because the last thing you want is a huge clump of moringa.
Where Can I Purchase Moringa?
I got my moringa powder from Amazon, you could probably also find it at Whole Foods Market, and Super Supplements.
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