Ingredients

4 large egg yolks

1 1/2 tbsp hot water

2 tsp vanilla essence

2 tbsp vegetable oil

65g granulated sugar (divided into two 65g portions)

40g all-purpose flour

60g cornstarch

1/4 tsp baking powder

Pinch of salt

4 egg whites

600ml whipped cream (about 2 1/2 cups)

100g granulated sugar (for the whipped cream)

1 tsp vanilla extract

3-4 large mangoes, peeled and sliced

Instructions

Step 1: Preheat your oven to 160°C (320°F) and line the bottom of an 8-inch cake tin.

Step 2: In a large bowl, combine the hot water and 65g of granulated sugar. Add the egg yolks and vanilla essence, whisking until the mixture doubles in size and becomes light and fluffy.

Step 3: Mix in the vegetable oil gently.

Step 4: Sift together the all-purpose flour, cornstarch, baking powder, and a pinch of salt. Fold these dry ingredients carefully into the egg yolk mixture until just combined.

Step 5: In a separate large bowl, beat the egg whites until foamy. Gradually add the remaining 65g of granulated sugar while continuing to beat until stiff peaks form.

Step 6: Gently fold the beaten egg whites into the egg yolk batter until fully incorporated.

Step 7: Pour the batter evenly into the prepared cake tins and bake for 40-50 minutes, or until the cake springs back when pressed in the center.

Step 8: Remove the cakes and turn them upside down onto a wire rack to cool. Once completely cooled, refrigerate the cakes to chill.

Step 9: After chilling, unmold the cakes and gently rub the outer crust to remove the caramelized layer. Set aside for assembly.

Step 10: For the whipped cream, combine the cream, 100g granulated sugar, and vanilla extract in a large bowl. Whisk on high speed until stiff peaks form. Reserve in the fridge until ready to assemble.

Step 11: Peel the mangoes. Cut one mango into large cubes and thinly slice the remaining mangoes.

Step 12: Cut the cake into three equal layers.

Step 13: Place one cake layer on a turntable and spread a thin layer of whipped cream over it.

Step 14: Arrange thinly sliced mango pieces over the cream, then add another layer of cream on top.

Step 15: Place the second cake layer on top and repeat the process, finishing with the final cake layer.

Step 16: Using a palette knife, cover the entire cake with a thin, smooth layer of whipped cream.

Step 17: Pipe a decorative border around the edge of the cake with the remaining cream using a star tip piping bag.

Step 18: Decorate the top with the mango cubes and refrigerate the cake for 1-2 hours before serving.

Tips & Variations

Use ripe, fragrant mangoes for the best flavor and sweetness in this cake.

Chilling the cake layers before assembly helps to prevent the whipped cream from melting and keeps the cake structure firm.

For added texture, try sprinkling some toasted coconut flakes between some layers.

To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

FAQs

Can I use canned mango instead of fresh mango?

Fresh mango is preferred for its texture and flavor, but if fresh mangoes are unavailable, well-drained canned mango slices can be used in a pinch.

How can I tell when the sponge cake is fully baked?

The cake is done when it springs back after pressing gently in the center and a toothpick inserted comes out clean. Avoid overbaking to keep it moist and tender.