whipped cream cake

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

You read that right, this cake is indeed better than sex! Rich chocolate cake is topped with condensed milk and whipping cream and finished off with caramel sauce and toffee bits for a dessert you won&#039;t forget!

Better Than Sex Cake Recipe

water (284 grams)

vegetable oil (100 grams)

eggs (150 grams)

condensed milk

vanilla extract (4 grams, divided)

cinnamon

nutmeg

salt

heavy whipping cream (341 grams, cold)

sugar (14 grams)

Caramel sauce

Toffee bits

Bake

Bake the chocolate cake mix as directed on the box. Once it is out of the oven and baked, cool completely.

Poke

Once cooled, create small holes throughout the entire cake with the back of a narrow mixing spoon. Be sure to not poke all the way through the cake. Set aside.

Combine

In a small bowl combine the sweetened and condensed milk, ½ teaspoon vanilla extract, cinnamon, nutmeg, and salt. Stir until combined.

Pour

Pour the sweetened and condensed milk mixture over the cake. The mixture should fill all the holes created previously.

Chill

Chill in the refrigerator for 30-60 minutes for best results.

Whip

While the cake is chilling, make the whipped cream: In a large bowl combine the heavy whipping cream, powdered, sugar, and ½ teaspoon vanilla extract. Using a hand mixer, beat the mixture on high until it thickens and has the consistency of whipped cream, about 3-5 minutes.

Spread

Using a spatula or other tool, spread the whipped cream over the entire cake in an even layer, then drizzle the caramel sauce and toffee bits evenly over the cake, optional.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1618329901/kq01cwrekigoc8f7sxdr.mp4

You read that right, this cake is indeed better than sex! Rich chocolate cake is topped with condensed milk and whipping cream and finished off with caramel sauce and toffee bits for a dessert you won't forget!

Top 2 whipped cream cake recipes from across the web

The most viewed whipped cream cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mango Cake with Whipped Cream Icing

Better Than Sex Cake Recipe

Top 2 whipped cream cake recipes from across the web

The most viewed whipped cream cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mango Cake with Whipped Cream Icing

Better Than Sex Cake Recipe

The most viewed whipped cream cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine