Description
This delightful Mango Cake boasts a light and fluffy sponge layered with creamy mango filling and topped with fresh mango slices and whipped cream frosting. Perfectly balanced sweetness and tropical flavors make this cake a refreshing treat for any occasion.
Ingredients
For the Sponge Cake
- 1 1/2 cups (180g) cake flour, sifted
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs, room temperature
- 3/4 cup (150g) granulated sugar
- 1/2 cup (120ml) whole milk, warmed
- 1/4 cup (60ml) vegetable oil
- 1 tsp vanilla extract
For the Mango Cream Filling
- 1 1/2 cups (360ml) heavy whipping cream, chilled
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 2 ripe mangoes, thinly sliced
- 1/2 cup (120ml) mango puree (fresh or store-bought)
For the Mango Frosting and Decoration
- 1 cup (240ml) whipped cream (reserve from above or whip separately)
- 1 ripe mango, thinly sliced for garnish
- A few mint leaves for decoration (optional)
Instructions
- Make the Sponge Cake: Preheat your oven to 170°C (340°F). Grease two 8-inch round cake pans and line them with parchment paper to prepare for baking.
- Sift Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, and salt to ensure a smooth batter without lumps.
- Beat Eggs and Sugar: Using a mixer on high speed, beat the eggs and granulated sugar for 6 to 8 minutes until the mixture turns pale, thick, and fluffy, which incorporates air for a light sponge.
- Combine Liquid Ingredients: In a small jug, stir together the warmed milk, vegetable oil, and vanilla extract to combine flavors smoothly.
- Incorporate Liquids: With the mixer on low speed, gradually add the milk mixture into the beaten eggs and sugar to prevent deflating the batter.
- Fold in Dry Ingredients: Gently fold the sifted flour mixture into the wet ingredients in two additions using a spatula, mixing only until no flour streaks remain to maintain the airiness.
- Bake the Cakes: Divide the batter evenly between the prepared pans and bake for 25 to 28 minutes or until a toothpick inserted into the center comes out clean.
- Cool Completely: Remove the cakes from the pans and allow them to cool fully on wire racks, which helps prevent sogginess when frosting.
- Make the Mango Cream: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form for a light and fluffy cream.
- Add Mango Puree: Gently fold the mango puree into the whipped cream until smooth and fully incorporated. Keep this mixture refrigerated until ready to use.
- Level the Cakes: If necessary, use a serrated knife to level the tops of the sponge cakes, ensuring even layers for assembly.
- Assemble the Cake: Place one layer of sponge cake on a serving plate and spread a generous layer of mango whipped cream over the top.
- Add Mango Slices: Arrange thin slices of fresh mango evenly over the cream layer, covering the entire surface for added fruitiness and texture.
- Add Second Cream Layer: Spread a thin layer of mango cream over the mango slices to help the next cake layer adhere properly.
- Finish Assembly: Place the second cake layer on top and gently press down to secure. Frost the top and sides of the cake with the remaining whipped cream for a smooth finish.
- Decorate: Garnish the cake with additional mango slices arranged in a decorative spiral or flower shape. Add mint leaves if desired to enhance the appearance and add a fresh aroma.
- Chill Before Serving: Refrigerate the assembled cake for at least 30 minutes before slicing. This helps the layers set and allows the flavors to meld beautifully.
Notes
- Ensure eggs are at room temperature for better volume when beating.
- Handle the batter gently to retain air and achieve a light sponge.
- Use ripe but firm mangoes to get clean slices that hold their shape.
- Chilling the whipped cream bowl and beaters helps in achieving better whipped cream consistency.
- The cake can be refrigerated for up to 2 days, but it's best enjoyed fresh.
