This Mango Cream cake is probably one of the easiest recipes you would make which actually gives amazing results.
A crowd pleaser at any family gathering or parties. This delicacy requires minimal effort and is an ultimate joy to anyone indulging in it.
The sponge cake is made with only 4-ingredients; eggs, sugar, flour and vanilla essence. It does rise well and is soft in texture. The baked cake is cut in half and soaked using milk. You could also alternatively use mango juice or sugar syrup to moisten it.
Instead of taking the extra step to create a mango compote or sweetened puree, I like to just chop and mash fresh mangoes and stuff it in between the layers. Fresh whipped cream is an essential part of this mango cream cake and they go along in the middle and as the icing on top.
Do get creative when you’re decorating with extra fruits on top.
I love the mango rose look, it’s actually very easy to recreate. I start by peeling off one large or 2 regular sized mangoes. Slice off the mango cheeks, leaving the seed intact in the middle. From these cheeks, cut thin vertical slices and then place them overlapping each other, starting from the circular edge going towards the middle.
You could also just chop mango chunks and then heap them on top of the cake. Really, just be creative and give it your own twist.
The cake is chilled for at least an hour before serving. It tastes so fresh and irresistible.
Can you make this cake with another fruit?
Honestly, you can make this with almost any fruit/s of your choice. Here are some of my favourite alternatives:
- Strawberries
- Mixed Berries
- Mixed Fruits (Kiwi, Mango, Grape, Berries, Dragon Fruit etc.)
- Cherries
- Figs
- Pineapple
- Banana
The options are really endless. You can try out different combinations and get creative.
Mango happens to be a popular and well loved fruit which works perfectly in this cake. It’s best to try it out when the fruit is in season using sweet mangoes (such as Alphonso) instead of the sour varieties.
While my recipe is fairly very simple, you can take it a step higher by making a sugar glaze and applying it on top of the fruits. It makes it look more glossy, beautiful, prevents any fruit from browning and also gives it an added sweetness.
If you love creamy desserts, you would also love to try a fresh fruit tart using my Pastry cream recipe and homemade Pastry Crust.
Mango Cream Cake RECIPE:
Simple and Fresh, Mango Cream Cake
Course: DessertDifficulty: Easy7
inch round cake25
minutes30
minutes55
minutesIngredients
4 large eggs
1/2 cup granulated white sugar
1/2 Tsp vanilla essence
1/2 cup all-purpose flour
3/4 cup milk, for soaking the cake (alternatives: sugar syrup, mango juice)
1 cup chopped mangoes, mashed or puréed
1-3 mangoes, as needed, for topping
- For Whipping Cream
2 cups heavy whipping cream
1/4 cup powdered sugar, adjust to taste or as per the sweetness of mangoes
1 Tsp vanilla essence
Directions
- Bake the 4-ingredient Vanilla Sponge Cake
- In a large bowl, whip the eggs with sugar using an electric beater until it turns light, fluffy with slightly firm peaks. Takes about 7minutes. Add vanilla and mix again until combined.
- In two additions, sift in the flour and fold it into the whipped egg mixture. Pour into a 7″ round baking pan which is well greased with butter or cooking spray.
- Bake in a preheated oven at 180°C for about 20-30mins or until a toothpick inserted comes out clean.
- Once baked, let it cool for 20mins and then transfer to a cooling rack to cool completely.
- Whip up the Heavy Cream
- In a bowl, add the heavy whipping cream and powdered sugar. Use an electric beater to whip it until stiff peaks. Mix in the Vanilla essence.
- Assemble the Mango Cream Cake
- Once cooled completely, carefully slice the cake through the middle. Using a spoon, pour the milk over both cake parts evenly soaking the entire cake.
- On the bottom cake layer, add a layer of whipped cream and all of the mashed or puréed mangoes.
- Add the next cake layer on top and finish off the whipped cream by icing it all over the top and sides of the cake. Decorate the top with fresh mangoes, however you like.
- Chill in the fridge for at least an hour before serving. Enjoy!
Tried to make it but ran into problems. First problem was that my nice large Ataulfo mangoes were SOUR! I’ll know for the future.
I don’t have a 7-in pan so had to use an 8-inch pan. My question is what height should the cake be? Mine was less than an inch high. The problem was trying to cut horizontally. My solution will be to divide the amounts into two and make two 9-inch cakes. Unless you think I am wrong, I will use 0.3 [1/3 cup] more of flower and the same of sugar because th ration is 9/7. I”ll leave the rest the same, although this may mean I’m a little short on the eggs.
To cover up the sourness of the mangoes I tried to make a transparent topping but I ended up making a white icing. It did the job, but what is the difference between icing and foundation and topping, and how does one make a transparent glossy covering?
I am so sorry to hear about your experience. Good quality mangoes are a must for this recipe and I recommend either a 7-inch pan or smaller since this recipe does not yield a lot of batter. Just keep in mind that the baking time might increase with a smaller cake pan. The glossy sugar syrup topping is completely optional (I personally did not make it here), and you can make a simple one by dissolving 2:1 ratio granulated sugar and water and then glaze the mangoes on top with it!
I’ve made the cake three times now, and the third would have been the best if I didn’t screw up through absent-mindedness. I forgot to add the sugar! So I quickly removed the cake from the oven and mixed in the sugar. It worked because I had separated the yolk from the albumen and i also added baking powder.
It really makes a difference separating the albumen and then whipping it [with the sugar of course!]. Adding baking powder is an insurance as I found out! My guests loved the cake despite the errors.
I’m curious as to how this recipe doesn’t call for butter. If I wanted to add butter in how much would you recommend for this exact same recipe? Also how many servings would you get with this 7 inch cake? If I want the mango slices to not turn dark or lose their color what glaze can I use on top?
This is a 4-ingredient cake recipe, which makes it a lot more easier to create. Since we moisten the cake with milk or syrup after it is baked, butter is not very much required. You could easily get 8-12 slices. I do not have a recipe for a fruit glaze on my blog yet, but really any thick sugar syrup made with cornstarch would be a good option. Let me know if you try it out!
Thanks for your response! I did try it out with egg and the glaze on top of the mangoes. It all turned out good but I think it needed an extra tsp of baking powder. I made it for my sisters birthday yesterday with my own twist on your recipe and another and everyone loved it! I used thin mango juice to soften the cake but I felt it made it more denser. Mayb milk would’ve been better? Still need to figure that part out if and when I make it next time.