Mango cake with fluffy whipped cream, juicy mangoes, intensely flavorful secret sauce, layers of soft sponge cake soaked with juices & aromas, resulting in a moist cake that is SURE TO IMPRESS! This is what sweet summer dreams are made up of.
Ingredients
Easy Sponge Cake:
- 4 eggs large, room temperature
- ¼ cup hot water
- ¾ cup sugar
- 2 teaspoons vanilla extract or sugar
- 1 cup all purpose flour
- ¼ cup corn starch
- 1 teaspoon baking powder
- 2 tablespoons cooking oil neutral flavor, optional
Whipped Cream Icing:
- 3 cups heavy whipping cream some will be leftover, varies with piping patterns
- ¼ cup powdered sugar adjust as per sweetness of mangoes
- 3 teaspoons vanilla extract or sugar lighter color extract for white whipped cream
Mango Cake Filling and Decoration:
- 2 mangoes large, use 2 cups chunks for filling, the rest for making mango balls
- 1½ cups mango puree alphonso variety, from frozen mango chunks/puree or canned puree*, ½ cup used for mango puree dripping decoration
- 1 teaspoon gelatin use ½ teaspoon to thicken if puree too thin, rest for piping decoration
- 2 pieces white baking chocolate
Instructions
Easy Sponge Cake
Grease the base of a 9 inch spring form pan. Press a parchment paper circle over it to line the base of pan. Do not grease the sides of pan.
Crack eggs into the mixing bowl. Add hot water. Using the whisk attachment of a mixer, whisk eggs for 1 minute at high speed until foamy.
Gradually add sugar and vanilla extract. Whisk at full speed for 8 to 12 minutes (more time for hand mixer) until the mixture reaches thick ribbon stage.Tip: Drop the mixture in a “S” shape and it should hold the shape for few seconds.
Combine flour, corn starch and baking powder. Then sift it into the egg-sugar mixture in 3 batches. Each time, fold the flour in evenly and scrape the bottom of bowl to not miss any flour. Fold in cooking oil, if using.
Transfer cake batter to the prepared springform pan and bake at 350 degrees F for about 25 to 30 minutes.Tip: Hold the middle of palm against the cake surface. The sponge cake should feel soft and spring back, not moist, wobbly or hard.
Cool the cake couple minutes, then run a spatula to loosen it from the edges. Invert on a wire rack, release the ring, peel the parchment paper and cool completely.Tip: If you are icing the cake next day, then leave the parchment paper on.
The cake was about 5 cm tall. Using a sharp and long knife cut three layers of the cake. Mark layers of equal thickness by running a small sharp knife around the cake edge before passing a long knife to cut through the layers.
To avoid the layers breaking, slide off cake layers on to parchment paper or use a cake lifter.
Whipped Cream Frosting
Chill the mixing bowl and wire whisk in a freezer for 15 minutes. Add chilled heavy cream to the bowl and whisk until soft peaks form.
Next add powdered sugar, vanilla and combine at low speed for 1 minute.
Increase the speed gradually and beat until stiff peaks form, making sure to stop before it turns too thick into butter.
Make the icing just before use, as it may separate if refrigerated for too long.
Refrigerate whipped cream. Transfer one cup of whipped cream in a piping bag fitted with a big open star tip (Wilton 1M) and refrigerate.
Mango Cake Filling and Decoration
Slice mangoes and cut small chunks to get about 2 cups. Use the rest to scoop mango balls with a melon baller. Check this video for how to use a melon baller.
Combine 2½ cups of whipped cream with 2 cups of mango chunks for the mango cream layers.
Puree frozen alphonso mangoes or use ready made puree. If it is very thin, you can thicken using gelatin (see note 5).
For decoration: Heat ½ cup mango puree in a small bowl set over a saucepan with simmering water. Scatter ½ teaspoon gelatin and stir until dissolved. Then stir in white chocolate pieces until dissolved. Cool and transfer to a small squeezable bottle or piping bag fitted with a small round tip.
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