Mango Cake Recipe

Delicious moist cake with fresh mango filling and topping and cream cheese frosting.

Course Dessert, Snack

Cuisine American, Asian

Prep Time 40 minutes

Cook Time 30 minutes

Total Time 1 hour 10 minutes

Servings

Calories 617kcal

Sift flour and add baking powder. Set aside.
Beat 6 whole eggs.
Gradually add sugar while beating the eggs.
With a standalone mixer it takes about 8 to 10 minutes to get the mixture thick and fluffy. It will require more time with a hand mixer.
Pre heat oven at 350 degrees for 5 minutes while preparing the sponge cake.
Remove the mixture from the mixer. Fold the sifted flour with the egg mixture until well blended.
Use a two 9 inch baking pan lined with parchment paper. Do not grease the pan.
Pour the cake mixture evenly on both baking pans. Level the top of the cake mixture.
Bake for 22 to 28 minutes. It took 22 minutes to bake in my oven.
Once you take it out of the oven remove the cake from the baking pan. Run a knife or a spatula between the cake and the pan to loosen it and transfer to a wire rack.
Peel the parchment paper as soon as possible.
Let the cake cool completely before cutting in half.
Note: A great tip from Natasha not to rush the mixing step. The sponge cake will rise depending on the volume of the beaten eggs.

Peel and thinly slice 2 mangoes for cake topping. Set aside.
Cut 2 mangoes in halves and scoop out the flesh and puree.
Get the two sponge cakes and cut evenly in half using a serrated knife.
Add 2 tablespoons of frosting on the cake board. This will prevent the first cake layer from slipping from the board.
Take the first cake layer and spread a third of the mango puree evenly. Note: I did not add sugar in the puree since the mango is so sweet already.
On the second cake layer spread evenly ½ a cup of frosting.
Place the second cake layer on top of the first cake layer with cream cheese frosting down. Align the cake if needed. Follow the same procedure for all remaining cake layers.
On the last cake layer spread the cream cheese frosting on top and sides of the cake. Again it is up to you if you want a very smooth top and sides. I went with a not so smooth top and sides.
Pipe the refrigerated frosting around the edge of the cake. Use whatever frosting tip you have on hand. I use the #32 tip (open star). Decorate however you want it.
Lay the sliced mangoes around the cake forming to what looks like a flower. Overlap each mango pieces. Use the longer strips for the wider part of the cake. For the center of the cake form the mango slice into a coil.
Refrigerate for an hour. Enjoy
Good till up to 3 days refrigerated but you can freeze it too. Thawing the frozen cake came out very delicious too.

The frosting of this cake is too rich for my taste. You may cut the frosting recipe into half and use heavy whip cream instead for the top. For me the frosting in between cake layers is good enough.
Here's the whip cream recipe:
1 cup heavy cream
¼ cup powdered sugar
½ teaspoon vanilla extract
To get the parchment paper round, place the baking pan on top of the parchment paper. With a pencil or pen, draw a circle around the baking pan marking the parchment paper. Cut with scissor.
It is easier and tastier if you refrigerate the mango cake for an hour.
I have stored this cake in the freezer and to my surprise it was still delicious.
When making this cake do the sponge cake first since you have to wait till it cools down before you can do anything with it.