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Mango Cake

Light & Fluffy Mango Cake: Perfect Summer Delight to Savor

This delightful Mango Cake is a light, fluffy dessert that epitomizes summer, filled with luscious mango layers and topped with whipped cream.
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Prep Time 30 minutes
Cook Time 22 minutes
Chilling Time 1 hour 30 minutes
Total Time 2 hours 22 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Cake Flour Substitute with all-purpose flour for a denser cake.
  • 1 teaspoon Baking Powder Make sure it's fresh for optimal leavening.
  • 4 large Eggs (Whites and Yolks Separated) Use room temperature eggs for better volume.
  • 1/4 teaspoon Cream of Tartar Can be omitted if unavailable.
  • 3/4 cup Sugar Adjust to taste if you prefer a less sweet option.
  • 1 pinch Salt Essential for balancing sweetness.
  • 1/4 cup Milk Substitute with non-dairy milk for a dairy-free option.
  • 1 teaspoon Vanilla Extract Pure vanilla is preferred for richer taste.
  • 1/4 cup Vegetable Oil Can substitute with melted butter for richer flavor.
For the Whipped Topping
  • 1 cup Heavy Whipping Cream Use cream with at least 36% fat.
  • 1/4 cup Powdered Sugar Can be swapped with granulated sugar.
For the Filling
  • 2 cups Fresh Mangoes Choose ripe mangoes for the best flavor.

Equipment

  • Oven
  • Mixing Bowls
  • Electric Mixer
  • Measuring Cups
  • 6-inch Cake Pans
  • Parchment paper
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line three 6-inch cake pans with parchment paper.
  2. Sift together the cake flour and baking powder in a medium bowl.
  3. Beat egg whites in a clean bowl until foamy, add cream of tartar, then gradually sprinkle in sugar until stiff peaks form.
  4. In another bowl, whip egg yolks, remaining sugar, salt, milk, and vanilla until pale and fluffy.
  5. Fold dry ingredient mixture into egg yolk mixture, add vegetable oil, and then gently fold in meringue.
  6. Pour batter evenly into prepared pans and bake for 20 to 22 minutes.
  7. In a chilled bowl, beat heavy whipping cream with powdered sugar and vanilla until medium-stiff peaks form.
  8. Layer cake by spreading whipped cream and fresh mango chunks between the cool cake layers.
  9. Decorate the assembled cake with whipped cream swirls and more mango pieces.
  10. Chill the cake in the refrigerator for 1 to 2 hours before slicing to enhance flavor.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 38mgCalcium: 80mgIron: 1mg

Notes

Use ripe mangoes for the best flavor and ensure not to overmix the batter when combining ingredients.

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