Description
Luscious mango cake delivers tropical paradise on a plate, blending sweet fruit essence with tender crumb. Caribbean-inspired layers promise a delightful escape you’ll savor with each heavenly bite.
Ingredients
Scale
Main Ingredients:
- 6 large eggs, whites and yolks separated, room temperature
- 1 cup (120 g) cake flour
- ¾ cup (150 g) sugar
- ⅓ cup (70 g) vegetable oil
- 2 fresh mangoes, peeled and cubed
Leavening and Stabilizing Ingredients:
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (1 g) cream of tartar
- ¼ teaspoon (1 g) salt
Liquid and Flavoring Ingredients:
- 2 tablespoons (30 g) milk
- 1 teaspoon (5 g) vanilla extract
Whipped Cream Ingredients:
- 2 ½ cups (600 g) heavy whipping cream
- ¼ cup (40 g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Carefully line three 6-inch cake pans with parchment paper and prepare the oven by heating to 350°F (175°C).
- Sift cake flour and baking powder together in a mixing bowl, ensuring a smooth and lump-free dry ingredient mixture.
- Create a fluffy meringue by whipping egg whites until frothy, then gradually incorporate cream of tartar and a portion of sugar, beating until stiff peaks form.
- In a separate bowl, blend egg yolks with remaining sugar, salt, milk, and vanilla extract until the mixture becomes pale and voluminous.
- Gently fold the dry ingredients into the egg yolk mixture, maintaining a light and airy texture with minimal mixing.
- Emulsify vegetable oil by combining a small amount of the egg yolk mixture, then carefully reincorporate into the main batter.
- Delicately fold the prepared meringue into the batter in three stages, ensuring a uniform and smooth consistency without deflating the egg whites.
- Distribute the batter evenly among the prepared pans, tapping gently to eliminate air bubbles. Bake for 20-22 minutes until a toothpick inserted comes out clean.
- Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Whip cream with powdered sugar and vanilla until medium-stiff peaks form, then refrigerate until ready to use.
- Assemble the cake by layering cake, whipped cream, and fresh mango chunks, repeating for each tier.
- Apply a thin crumb coat of whipped cream and chill for 15 minutes to set.
- Finish decorating with a final layer of whipped cream, using a piping bag for elegant design and garnishing with additional mango pieces.
- Refrigerate the completed cake for 1-2 hours to allow flavors to meld and ensure perfect slicing.
Notes
- Select ripe, sweet mangoes for the most vibrant flavor and natural sweetness in your cake.
- Ensure all ingredients are at room temperature to create a smooth, well-integrated batter.
- Carefully fold the meringue to maintain its delicate air bubbles, which give the cake its light, fluffy texture.
- Use a gentle folding technique when combining ingredients to prevent deflating the egg whites and maintain the cake’s airy structure.
- Chill the cake before serving to allow the flavors to meld and the whipped cream to set perfectly.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days to preserve its fresh taste and texture.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 8
- Calories: 430
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 180 mg