Mango Cream Cake
Light. Fruity. Elegant. My Mango Cream Cake has layers of light vanilla sponge, dollops of gently sweetened whipped cream, and pieces of juicy mangoes in every bite!
Ingredients
Easy Vanilla Sponge
- 6 Eggs Room temperature
- 6 tbsp Water Room temperature
- 1.5 cup Granulated Sugar
- 1 cup All-purpose Flour
- 1/2 cup Cornstarch
- pinch of salt
Easy Lemon Simple Syrup
- 1/2 cup Boiling Hot Water
- 1/2 cup Granulated Sugar
- 1/2 Lemon, juiced
Whipped Cream
- 2 cup Heavy Cream
- 4 tbsp Powdered Sugar
- 1 tsp Vanilla Extract
Mango Filling
- 2 Mangoes cut into small pieces, as large as desired (I cut into small cubed pieces)
- 4 tbsp Easy Lemon Simple Syrup
Mango Decoration
- 3-4 Mangoes, medium-large size cut mango in half and then into thin slices, as many mangoes, as desired to decorate the top
Instructions
Easy Sponge Cake
- Preheat oven to 350F (Convection 325F). Line three, 9” cake pans with parchment paper rounds.
- In the bowl of an electric mixer, beat eggs with water and sugar on high-speed for ~10 minutes, until eggs become light in colour and triple in volume. Gently fold flour, starch and salt into the egg mixture.
- Split batter into 3, and bake for ~30 minutes at 350F (note: a toothpick inserted into the centre will come out clean and the top will be golden).
- Once baked, remove cakes from the oven and allow to cool for ~5 min before transferring to a wire rack. Remove parchment paper from each cake and set aside until assembly.
Easy Lemon Simple Syrup
- In a medium bowl, combine sugar with boiling hot water. Stir until sugar is dissolved and then add lemon juice. Set aside.
Mango Filling
- Cut your mangoes into small pieces and mix with my Easy Lemon Simple Syrup (made in the previous step). Let mangoes sit until you are ready to use.
Sweetened Whipped Cream
- In a large mixing bowl, whip heavy cream with icing sugar and vanilla. When ready, whipped cream will have formed stiff peaks that leave a trail when electric mixer is removed (note: This step can happen very quickly so be sure to keep a close eye on the cream!).
- Stop mixing and set aside until ready to use.
Assembly
- Remove sponge cake from cake pans by running knife around the sides of the pans and inverting sponge cakes onto a clean surface. Remove parchment paper liners on the bottom of each sponge cake.
- On top of first layer of sponge cake – add a third of your whipped cream mixture. Spread to cover sponge cake surface. Add half of the mango pieces to the whipped cream.
- Stack the second cake layer on top of the mango pieces. Repeat whipped cream and mango step.
- Add third cake layer on top of the second.
- Cover the entire cake with remaining whipped cream.
- Arrange your sliced mangoes on top of your cake to create a rose/petal appearance. You can start in the centre and curl the mango pieces around each other, as shown in my step-by-step instructions.
- Brush the top of the mango rose with extra Easy Lemon Simple Syrup for a glossy finish.
- Cut, serve, and enjoy!
Notes
Sofia’s Tips:
Have you tried this recipe!? I would love to know what you think! Leave a comment below!
- Sponge cake layers can be made up to 3 days ahead of time!
- To measure flour correctly: Use a spoon to scoop flour into your measuring cup and level off excess flour with a knife/flat surface! This ensures you don’t add too much flour and end up with dry cookies
- Don't want to make a homemade sponge cake?! No worries. You can easily use a store-bought pound cake, sponge cake, or angel food cake and follow the whipped cream and mango assembly steps!
Tried this recipe?Let us know how it was!