Description
This Mango Cake features a light and fluffy sponge cake layered with fresh mango slices and creamy vanilla whipped cream. Perfectly moist and flavorful, it’s a delightful dessert that combines tropical sweetness with smooth textures, ideal for any celebration or a refreshing treat.
Ingredients
Scale
Sponge Cake
- 4 Large egg yolks
- 1 1/2 tbsp hot water
- 2 tsp Vanilla essence
- 2 tbsp Vegetable oil
- 65g Granulated sugar (I) (1/3 cup)
- 40g All purpose flour (1/3 cup)
- 60g Cornstarch (1/2 cup)
- 1/4 tsp Baking powder
- Pinch of salt
- 4 Egg whites
- 65g Granulated sugar (II) (1/3 cup)
Whipped Cream
- 600ml Whipped Cream (2 1/2 cups)
- 100g Granulated sugar (1/2 cup)
- 1 tsp Vanilla extract
Mangoes
- 3–4 Large Mangoes, peeled and sliced
Instructions
- Preheat oven: Preheat your oven to 160°C (320°F) and line the bottom of an 8-inch cake tin to prepare for baking.
- Prepare egg yolk mixture: 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.
- Add oil: Mix in the vegetable oil gently to incorporate without deflating the mixture.
- Sift dry ingredients: Sift together the all-purpose flour, baking powder, and cornstarch, then fold them gently into the egg yolk mixture until just combined.
- Beat egg whites: In a separate bowl, beat the egg whites until foamy. Gradually add the remaining 65g granulated sugar and continue beating until stiff peaks form.
- Combine mixtures: Carefully fold the beaten egg whites into the egg yolk batter until well combined, preserving the airy texture.
- Bake the sponge: Pour the batter evenly into the prepared cake tin(s). Bake for 40-50 minutes or until the cake is level and springs back when pressed in the center.
- Cool sponge cakes: Turn the cakes upside down to cool on a wire rack. Once cooled, refrigerate to chill completely.
- Remove caramelized crust: Once chilled, unmold the cakes and gently rub the outer crust to remove the caramelized layer, preparing it for assembly.
- Make whipped cream: In a large bowl, combine the thickened cream, granulated sugar, and vanilla extract. Whisk on high speed until stiff peaks form. Transfer cream into a piping bag fitted with a large round tip and reserve in the fridge.
- Prepare mangoes: Peel the mangoes, cut one mango into large cubes for decoration, and thinly slice the remaining mangoes for layering.
- Cut cake layers: Slice the sponge cake into three equal layers, ready for assembly.
- Assemble cake: Place a cake layer on a turntable, spread a thin layer of whipped cream, then arrange thin mango slices over the cream. Top with more cream. Repeat for the next layer and cover with the final sponge layer.
- Frost cake: Use a palette knife to spread a thin, smooth layer of cream over the entire cake while spinning the turntable.
- Decorate cake: Pipe a border around the cake edge using the remaining whipped cream and a star tip. Decorate with the mango cubes on top.
- Chill and serve: Refrigerate the assembled cake for 1-2 hours to set before serving. Enjoy your refreshing mango cake!
Notes
- Ensure to fold the egg whites gently to keep the sponge light and airy.
- Removing the caramelized crust helps the cream adhere better and improves texture.
- Chilling the cake layers before assembly helps in easier handling and better consistency.
- Use ripe, sweet mangoes for the best flavor.
- The cake is best served chilled for a refreshing taste.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Keywords: Mango Cake, Sponge Cake, Whipped Cream Cake, Tropical Dessert, Fresh Mango Cake
