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Asian Bakery-Style Mango Cake

A delightful and moist mango cake layered with fresh mango puree and topped with whipped cream, perfect for special occasions or everyday desserts.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Celebration, Dessert, Party
Cuisine: Asian, Bakery
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups cake flour Use all-purpose flour for a different texture.
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil Can substitute with melted butter for flavor.
  • 6 large eggs, separated
  • 1/2 cup milk Use whole milk for a richer flavor.
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups fresh mango, pureed Ensure ripe and sweet for best flavor.
Whipped Cream Ingredients
  • 1 cup heavy whipping cream Use cold for best results.
  • 2 tablespoons powdered sugar
  • to taste Fresh mango slices for decoration Optional for garnish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
  2. In a large bowl, combine the cake flour, baking powder, and salt. Whisk together.
  3. In another bowl, beat the egg yolks and granulated sugar until pale and creamy. Add vegetable oil, milk, vanilla extract, and the mango puree, mixing until smooth.
  4. Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined.
Whipping Egg Whites
  1. In a clean bowl, whip the egg whites until stiff peaks form. Gently fold the whipped egg whites into the mango batter, being careful not to deflate the mixture.
Baking
  1. Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Making Mango Whipped Cream
  1. In a mixing bowl, whip the heavy cream until soft peaks form.
  2. Add powdered sugar and continue whipping until stiff peaks form. Gently fold in any remaining mango puree for extra flavor.
Assembling the Cake
  1. Once the cakes have cooled, place one layer on a serving plate. Spread a generous layer of the mango whipped cream on top, then place the second layer.
  2. Top the cake with more cream and decorate with fresh mango slices.

Notes

For best results, use fresh, ripe mangoes. Make sure to cool cake layers completely before frosting to avoid melting.