Mango Cake
This delightful mango cake is a beloved Filipino favorite that celebrates the tropical flavors cherished throughout the Philippines. As a versatile dessert, this recipe offers a practical solution for year-round enjoyment by using bottled mango from quality sources like Costco, which captures the authentic taste of fresh mangoes even when they're out of season.
Perfect for fall and winter gatherings when fresh mangoes are unavailable, this cake is an excellent choice for family celebrations, special occasions, and entertaining guests. The combination of light, airy sponge cake layers with creamy whipped cream filling and fresh mango pieces creates an elegant presentation that impresses any crowd.
This recipe requires moderate time and attention, making it ideal for home bakers with some baking experience. While the individual components—the chiffon-style cake, whipped cream frosting, and chocolate ganache—are straightforward, the assembly process demands patience and care. Plan for approximately two to three hours from start to finish, including baking and cooling time. The reward is a show-stopping three-layer cake with beautiful layers of mango, cashew garnish, and artistic chocolate drizzle that looks as impressive as it tastes.
MANGO CAKE
The combination of light, airy sponge cake layers with creamy whipped cream filling and fresh mango pieces creates an elegant presentation that impresses any crowd.
Ingredients
- 1¼ cup all purpose flour, sifted
- ½ tsp salt
- 6 egg whites
- 1 tsp cream of tartar
- 1½ cup sugar, divided into ¾ & ½
- 6 egg yolks
- ¼ cup water
- 1 tsp mango extract (optional)
- 3 cups whipping cream
- 3 tbsp granulated sugar
- 50 grams unsalted cashew, slivered
- 6 halves mangoes (bottled)
- ½ cup whipping cream
- Chocolate
- ¼ cup semi-sweet chocolate
- ¼ cup dark chocolate
Instructions
- Preheat oven to 350°F. Sift all purpose flour, salt and 3/4 cup sugar in a bowl. Set aside.
- In standing mixer, with whisk attachment beat the 6 egg whites until frothy. Add1 tsp cream of tartar to the egg whites and mix until soft peaks form.
- In a steady stream, add the remaining 1/2 cup sugar, until stiff peaks form. Mix in 1 tsp of mango extract.
- In a separate mixing bowl, beat the 6 egg yolks and 1/4 cup sugar with a whisk until it is thick and pale. Add ¼ cup water and beat until thickened.
- Fold the yolk mixture into egg white mixture. Then fold in 1/3 of the flour mixture from earlier. Repeat two more times with the flour mixture until everything is just combined
- Pour the cake batter into three 8-inch round cake pans sprayed with nonstick sprayed and lined with parchment paper on the bottoms. Smooth out the tops with a spatula. Bake for 25-30 minutes, or until the tops are golden and spring back when touched.
- In a stand mixer with whisk attachment, add 3 cups of whipping cream and 3 tablespoons of sugar. Whisk until soft peaks form.
- In a saucepan, heat the whipping cream.
- Pour in the chocolates and let it sit for 5 minutes before mixing.
- Prepare the ingredients before assembling the cake.
- Prepare the cake board and placed the first cake. Then spread the whip cream mixture.
- Top off with mangoes and ground cashew.
- Then add the second layer cake and then spread the whip cream mixture and add the mangoes and ground cashew again.
- Then add the third layer.
- Drizzle the chocolate ganache at the side of the cake.
- Spread the cut mangoes on top and use piping tip1M to pipe floral design around the cake.
- Drizzle chocolate ganache on top of the mangoes.