Mango Cream Cake

Luscious mango cream in between sponge layers, this Mango Cream Cake is an ultimately decadent mango treat.

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I made this cake for my youngest daughter’s birthday last month. Since she just turned three, she does not make special requests for cake flavors and such yet, so it is the mother who decided.

I think that being a spring birthday, Mango Cake is the perfect one because of its bright, sweet and tropical flavor. Inspired by the Mango tart from a few weeks back, I created this Mango Cream cake.

I am deeply in love with this mango cream and I feel like I can slather it on everything. It is exactly how I wanted a mango cream to be. Bright and fresh, but a masked a little bit with the decadence and richness, making it really a cream.

Mango Cream Cake

Mango cream cake is made of sponge cake layers. Sponge cakes are made basically of beaten whole eggs. The fundamental process to make a sponge cake is to beat the eggs until they are really thick and pale.

Thick enough that when you lift the beaters, the egg batter falls back in ribbons that don’t sink in right away.

The powders are then folded in gently into the beaten eggs, gently but thoroughly, just until no streaks of flour remain. Last to go in is the melted butter.

The beautifully whipped egg batter will deflate to some degree as you fold the rest of the ingredients, and that is okay. As long as you are not overdoing the mixing, the cake will be fine.

The making of mango cream involves cooking in the stove. You cook everything together while mixing constantly until the mixture thickens and bubbles and falls back in dollops when you lift your spoon.

• Sugar
• Cornstarch
• Sour Cream
• Condensed Milk
• Mango Puree
• Egg yolks (mixed in after the mixture has thickened up)

One thing to note is that when you spread the cream on top of the cake, begin by dumping the cream on the center of the cake, then spread it outwards using an angled spatula.

Leave about half an inch border along the edges so that when you layer the other sponge cake on top, the cream will not ooze out.

Aside from those technicalities (aherm), Mango Cream Cake is not only delicious and decadent, but it is also fun to make!

And especially if it’s for a kid’s birthday!

Looking for more cakes? Check these out:

• Mango Cake Roll
• Mango Chiffon Cake with Swiss Meringue Buttercream
• Chiffon Cake with Pineapple Glaze
• Boston Cream Pie
• Mocha Cake Roll
• Mocha Cake with Swiss Meringue Buttercream
• Pineapple Loaf Cake
• Coffee Swiss Roll
• Chocolate Marble Cake
• Raspberry Cake with Chantilly Cream
• Lemon Angel Food Cake with Lemon Curd Filling

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Mango Cream Cake

Luscious mango cream in between sponge layers, this Mango Cream Cake is an ultimately decadent mango treat.

Course Dessert

Cuisine Asian

Keyword mango cake

Prep Time 45 minutes

Cook Time 25 minutes

Total Time 1 hour 10 minutes

Servings 12

Calories 317 kcal

Author sanna

Ingredients

For the Sponge Cake

• 6 large eggs
• 1 cup sugar
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 3 tbsp cornstarch
• 2 tbsp butter melted

For the Mango Cream Filling

• 1/4 cup sugar
• 1/2 cup cornstarch
• 3/4 cup sour cream
• 2 and 1/2 cups mango puree from the can
• 1 and 1/2 cup condensed milk
• 4 egg yolks

For the Whipped Cream

• 1/2 cup heavy cream cold

Instructions

Make the Sponge Cake

1. Preheat oven to 350 F. Grease the bottom of two 9 inch round cake pans and line their bases with parchment paper.

2. In the bowl of a stand mixer (or use a hand-held mixer), beat the eggs on high speed until light and frothy. Add sugar gradually while the mixer is still running. Continue beating until the mixture is thick and has tripled in volume. When you lift the beaters the mixture should fall back in ribbons that stay in the surface for about 10 seconds.

3. Sift the flour, baking powder and cornstarch together in a bowl. Gradually fold the powders to the eggs using a rubber spatula, just until no streaks of flour remain. Lastly, gently fold in the melted butter. 

4. Pour and scrape the batter equally between 2 cake pans. Bake at 350 F for about 25 minutes, or until the cake springs to the touch. Let cool on a wire rack and peel off the parchment paper backing.

Make the Mango Cream

1. Mix together sugar and cornstarch in a medium saucepan. In another bowl, stir together the mango puree, sour cream and condensed milk. Stir the wet mixture to the cornstarch mixture in the pan until smooth.

2. Cook over medium heat stirring constantly until the mixture is thick and is reduced by half. The mixture will be as thick like a curd. When you lift up the spoon, the mixture should not drip down like liquid. Instead, the mixture will fall back in thick dollops. Turn off heat.

3. Beat the egg yolks briefly. Add approximately 1 cup of the hot mixture into the yolks. Stir quickly and put everything back to the hot pan. Set pan over medium heat. Cook for 3-5 minutes more, stirring constantly until the mixture is really thick. Let the filling cool down a bit. Meanwhile, whip the heavy cream until thick and fluffy.

Assemble the Cake

1. Lay one cake on a serving plate or cake board. Spread about 1/2 of the mango cream, starting by scooping the cream into the center and spreading it outwards, leaving about half an inch border on the edges. This is to prevent the cream from oozing out when you top it with the second layer.

2. Lay the second layer on top of the mango cream. Pipe whipped cream using a star tip around the edges of the circle. Spread the remaining cream inside the whipped cream borders and smoothen it with an angled spatula.