MANGO CAKE

It's mango season and it's the perfect time to make Mango Cake! This recipe uses mango chiffon cake as a cake base and mango frosting then topped with mango puree. Yes, this cake is loaded with mango flavor. Soft  moist and delicious! Best of all it's not overly sweet like other cakes. If you have sweet tooth and enjoy sweeter cakes, then feel free to adjust the sugar in the mango puree and frosting. 

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The cake base for this recipe was adopted from my Yema Cake. I just changed the orange juice to mango juice. So if you have tried my Yema Cake before, then it will easier for you to make this cake. Soft, moist and loaded with mango flavor. The frosting is also very easy because I only combined whipping cream, powdered sugar and mango puree. If you are mango fan then this cake is perfect for you! 

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Make sure to get sweet mangoes because you don't want your cake to taste sour. My first try was a fail because it wasn't mango season yet. Now, is the best time to make this delicious homemade Mango Cake! Make it for Father's Day or any of the family member's special occasion be it a birthday or for someone who loves mangoes. 

I simply decorated this cake using 1M Wilton Piping Tip. You can also use 2D Wilton Tip since there's really no big difference on the shape. You can also crumble the cake (sides trimmed) and use it decorate the sides of your cake. I ate all the trimmed sides ha ha!  As you can see on the photo, the middle part has also mangoes in it so when I say loaded, it really is! 

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Give this recipe a try and let me know what you think by leaving a comment below. Enjoy! 

MANGO CAKE RECIPE

Ingredients:

• 4 large eggs, separated
• 1/3 cup mango juice
• 1/3 cup vegetable oil​​
• 1 cup + 2 tbsp cups cake flour
• 1/2 cup + 1/4 cup +2 tbsp + granulated sugar, divided
• 2 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cream of tartar
• 2-3 medium-large mangoes

Frosting: 

• 2 cups whipping cream
• 1/4 cup powdered sugar
• 1/2 cup mango puree

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*Cake Flour Substitute:

• Measure out 1 cup all-purpose flour.  
• Remove 2 tbsp of all-purpose flour and place it back in your flour canister.  
• Replace the removed all-purpose flour with 2 tbsp cornstarch.
• Sift flour 5 times.

​*Sifting the flour and cornstarch together will help thoroughly combine the mixture and help to lighten and aerate the flour. 
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VIDEO

Procedure:

• Peel mangoes and slice into small pieces. Using a blender, blend until smooth. 
• In a medium saucepan, combine 2 cups pureed mango and 1/4 cup sugar. Cook for about 10 minutes or until thick. Set aside and let cool completely.
• In a large bowl or large cup, combine egg yolks, vegetable oil and mango juice. Beat well.
• Place a sieve on top of the bowl and sift together cake flour, 1/2 cup sugar, baking powder and  salt. Whisk or beat  until just combined. Make sure to sift the sides of the bowl. 
• In a separate bowl, beat 4 egg whites until frothy.  Add cream of tartar and beat until foamy. Gradually add 2 tbsp sugar and beat on high speed until stiff. Set aside.  ​
• Using a spatula, gently fold in the egg whites mixture into the batter mixture. ​"Folding" is a more gentle mixing technique by using a spatula and folding the mixture over on top of itself. ​Do not overmix.
• Preheat oven to 350 F / 176 C.​

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• Pour the batter mixture into two 8 x 8" pans, lined with ungreased parchment paper. Tap the pans over the counter to release air pockets or bubbles.
• Bake in a preheated oven at 350F or 176C for about 18-20 minutes or until the top starts to turn golden. Cake is also ready when toothpick inserted comes out clean. Make sure to check before the set time as oven temperature varies. Remove from oven, let cool for few minutes, remove from pan then transfer the cake to a cooling rack to cool completely. 
• ​Prepare the frosting by adding the whipping cream in a medium bowl. Beating until it starts to thicken then add powdered sugar until thick. Add sweet mango puree and stir until just combined.
• Trim the sides of the cake then top the first cake with frosting and spread evenly. Add some mango puree then place the 2nd cake on top and frost the whole cake with whipped cream frosting.  Decorate the top as desired and add more mango puree in the middle of the cake. I used 1M Wilton piping tip to decorate.
• Store in the refrigerator.
• Slice and serve. 
• More Recipe tips and notes below.
  
• ​Enjoy!
  

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RECIPE TIPS & NOTES:

• This cake can also be steamed for about the same time as baked. Make sure to cover with foil to avoid water drip and steam over medium-low heat.
• If cream of tartar is not available, you can substitute equal amount of lemon juice or vinegar.
• You can substitute all-purpose cream for whipping cream though whipping cream tastes better. Make sure to refrigerate first before using.
• Sugar can be adjusted on the mango puree and frosting that it if you want the cake sweeter.
• Make your own mango juice by diluting the pureed mango with a small amount of water.

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​printable recipe

Mango Cake by Janette (PinoyCookingRecipes)