mango cake recipe

Mango cake with fluffy whipped cream, juicy mangoes, intensely flavorful secret sauce, layers of soft sponge cake soaked with juices &amp; aromas, resulting in a moist cake that is SURE TO IMPRESS! This is what sweet summer dreams are made up of. 

Mango Cake with Whipped Cream Icing

eggs (large, room temperature)

water

sugar

vanilla extract (or sugar)

all purpose flour

corn starch

baking powder

cooking oil (neutral flavor, optional)

heavy whipping cream (some will be leftover, varies with piping patterns)

vanilla extract

mangoes (large, use 2 cups chunks for filling, the rest

mango puree

gelatin (use 1/2 tsp to

chocolate

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 &quot;S&quot; 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.

Easy Sponge Cake

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.

Whipped Cream Frosting

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 1/2 cup mango puree in a small bowl set over a saucepan with simmering water. Scatter 1/2 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.

Mango Cake Filling and Decoration

Place strips of parchment paper over the cake stand before placing the first cake layer. Use a sturdy cake lifter to transfer cake layers to avoid tearing them.

Choose the best looking layer for the top, the most sturdy layer for the bottom and the least perfect looking layer for the middle layer.

Spread 1/2 cup mango puree evenly over the first cake layer.

Using a large spoon or ice cream scoop, dollop half the mango chunk and cream mixture evenly over the mango puree. Use an offset spatula to gently spread and flatten out the mango cream layer.

Repeat the second cake - mango puree - mango chunk cream layers. Place the final cake layer on top.

Spread about 1½ cups whipped cream on top and sides. Use an offset spatula to smoothen the icing. Tip: Dip the spatula in water to clean out the icing in between. You may also do a thin coating at first, refrigerate to firm it up and then spread a neat and final coating later.

Assemble the Mango Cake

Hold the tip of puree filled bottle or piping bag at top edge of the cake. Squeeze to release puree while rotating the cake stand. Stop and squeeze to let puree drip randomly. It will set quickly on the cold cake.

Take whipped cream piping bag from the refrigerator and pipe 12 to 16 cream puffs.

Place a fresh mango ball in the center of each whipped cream puff. Carefully remove the parchment paper strips from under the cake before serving.

Cake Decoration

https://mediavine-res.cloudinary.com/video/upload/t_original/v1660947493/e7yxf2aph93zebfqbwla.mp4

This mango cake with fresh whipped cream frosting is the stuff of sweet summer dreams. Fluffy whipped cream, juicy mangoes, an intensely flavorful secret sauce, layers of soft sponge cake that nicely soak up all the juices & aromas, resulting in a moist cake that is SURE TO IMPRESS! An easy recipe with amazing mango filling and decoration using fresh healthy mangoes and Indian alphonso puree.

Mango Cake With Whipped Cream

This delightfully easy and tasty egg-free Mango Cake with Mango Mousse Frosting is a perfect dessert to make while mangoes are in season. Made with whole wheat flour, fresh mangoes, butter and condensed milk, this moist loaf cake is a delish, simple cake to make.

Mango Cake Recipe (Eggless + Whole Wheat)

whole wheat flour

baking soda

Butter

milk

mangoes (- large alphonso variety

sugar (or add as required)

whipping cream (or heavy cream

honey (or icing sugar

Sieve the whole wheat flour, baking powder and baking soda in a bowl or plate. Keep the sifted dry ingredients aside.

Grease a loaf pan measuring 8.5 x 4.5 x 2.5 inches with butter or oil and keep aside. You can also use a round pan of 7 or 7.5 inches diameter.

Peel and chop 2 large alphonso mangoes and add the mango cubes in a blender. In cup measure, it should be 1 cup tightly packed chopped mangoes.

Also add 3 to 4 tablespoons sugar. The addition of sugar depends on the sweetness of the mangoes. The mangoes I used very very sweet, so I added 3 tablespoons of sugar. If the mangoes are not sweet enough, you can add 1 or 2 tablespoons more sugar.

Blend to a smooth and fine mango puree. Keep the puree aside. 

Also preheat your oven at 180 degrees Celsius/350 degrees fahrenheit 15 minutes before you start baking. For baking in the convection mode of the microwave oven, use 170 degrees Celsius/330 degrees Fahrenheit as the preheat temperature.

Preparation

Take the unsalted butter in a pan.

Keep the pan on a stovetop and on a low heat melt the butter.

Just melt the butter. No need to heat the butter. Stir so that the butter melts quickly.

Keep the pan down on the kitchen countertop once the butter has melted. Add the sweetened condensed milk. Condensed milk added is about ½ a tin or can of condensed milk measuring 400 grams or 14 ounces.

Begin to stir very well with a wired or balloon whisk.

Whisk very well to make a smooth even mixture.

Now add the mango puree and vanilla extract.

Stir again very well to get a smooth even mixture. Add the sifted flour.

With light hands, gently fold the mixture with a spatula. Avoid folding too much.

The cake batter should have volume and should not fall flat or become doughy like roti or naan dough. Depending on the quality of flour, you might get a thick batter like I have got. This much thickness is fine. 

But if the mango cake batter looks very thick, then do add some tablespoons of milk. Also mango puree made at home is usually thick. If you use store bought mango puree, then the batter will be slightly on the thinner side.

With the spatula add the batter to the loaf pan.

Shake the pan to even the batter from the sides. Also with the spatula even the batter from the top.

Making mango cake batter

Place the loaf pan in the preheated oven at 180 degrees celsius/350 degrees fahrenheit. Bake the cake for 40 to 50 minutes. 

If top starts to get browned, then cover with foil or butter paper and continue to bake the mango cake. Depending on the temperature conditions in your oven, it make take less or more time.&nbsp;

The final check is a golden crust and a tooth pick or wooden skewer coming out clean.

For baking in the convection mode of a microwave oven, use the temperature of 170 degrees Celsius/330 degrees Fahrenheit. Again the baking time will vary in the convection mode of your microwave oven.

When the cake becomes warm, remove from the pan and allow it cool on a wire rack. Slice the mango cake and serve when cooled. You can also frost the cake with your favorite icing if you want.

Baking mango cake

Take the whipping cream or 25% to 35% low fat cream in a mixing bowl along with honey or icing sugar or confectioner&#39;s sugar. Begin to whip the cream on a high speed.

Whip till soft peaks.

Then add ⅓ cup mango puree. On the lowest speed blend for some seconds till every thing is mixed well. Keep in the fridge till the cake cools down.

When the cake cools down completely, slice carefully into equal halves. Brush some sugar syrup (1 teaspoon sugar dissolved in 3 to 4 teaspoons water) on the halved cake.

Spread the mango mousse evenly. Cover with the remaining half of the mango cake.

Brush some sugar syrup on top of the cake half. Then again spread the top and sides with the remaining mango mousse frosting. 

For a neater look, you can thinly slice the top part of the mango cake. Brush lightly with the sugar syrup and then spread the icing.

With a spatula even the mousse frosting from the top. Cover the mango cake without touching the sides and edges with a large box or bowl and keep in the fridge till the mousse sets.

Once done slice and then serve the eggless mango cake with mango mousse frosting. The leftover cake keeps well in the fridge for 4 to 5 days.

For mango mousse icing (optional step)

https://content.jwplatform.com/videos/aFiAROns.mp4

This is an easy and tasty egg-free mango cake recipe made with whole wheat flour, fresh mangoes, butter and condensed milk. The cake has a nice aroma of mangoes along with a light, soft texture. There is also the nutty aroma of whole wheat flour in the cake.

Mango Cake

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