Mango & Cream Cake Recipe (with Video)

Preparation of Baking Pans and Oven
1. Preheat oven to 350F and line two 9” baking pans.
For the Sponge
1. Start by whisking sugar and eggs at high speed for 5 min until thick and ribbony in texture.
2. Mix flour, salt and baking powder in a separate bowl and sift into the egg mixture.
3. Gently fold in without knocking out the air (this works best if you use a hand whisk and mix slowly).
4. Add the melted butter and fold again. Being gentle is important to get the right sponge texture.
5. Pour batter into 2 pans and bake for 12 min until toothpick comes out clean.
6. Let the cakes cool on a wire rack.
For the Syrup
1. Mix all ingredients in a nonstick pan and cook on low heat until slightly syrupy. Mash the mango to extract flavor.
2. Strain and let cool.
For the Cream
1. Whip up chilled cream with powdered sugar and vanilla until it forms stiff peaks. Do not over mix or the cream will become grainy.
For the Mango
1. Blend half a mango and thinly slice more for decoration.
For Assembly
1. Divide each cake into 2 halves to get 4 layers. Place the first layer on a cake stand and brush it with syrup. Cover with cream and then spoon over half the pulp.
2. Place the second layer, brush with syrup and cover with cream. Repeat (You can add pulp in every layer too).
3. Cover the cake with a thin crumb coating of cream and chill for 15 min. Coat with more cream and smooth using a spatula.
4. Cover with mango slices placed in concentric circles.
Enjoy
1. Enjoy!