Mango Cake

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Sponge Cake with Whipped Cream and Alphonso Mangoes

prep time

45 mins

cook time

1 hour

serves

For the sponge cake

130 gms sugar
1 tsp vanilla extract
80 gms cold water
2 eggs (yolks separated)
90 gms all purpose flour
2 tbsp cornflour
1 tsp baking powder
a pinch of salt

For the whipped cream frosting

1 cup heavy whipping cream
3 tbsp sugar

To assemble the cake

1 mango, cut into thin slices

For the sponge cake

To a bowl, add the sugar, vanilla, water and egg yolks. Beat the mixture till light and fluffy.
To that, add the all purpose flour, cornflour, baking powder and salt, and And mix everything in.
To a separate bowl, add the egg whites. Beat the egg whites till stiff peaks form.
Then, add the egg whites to the cake batter. And mix it in slowly (mixing in one direction) to incorporate everything together.
Line 2 cake pans with parchments paper, and pour and divide the batter evenly between the 2 pans.
Bake the cakes in a pre heated oven at 180 degrees for 20-25 minutes or till a skewer inserted inside the cakes comes out clean. Let the cakes cool down completely before turning them out.

For the whipped cream frosting

To make the whipped cream frosting, take the heavy cream in a bowl and add the sugar. Beat the cream until stiff peaks form.

To assemble the cake

To assemble the cake, put a little whipped cream frosting on top of a board, and gently put one cake on the cake board.
Take a dollop of cream and put it on the cake, and evenly spread it out. Layer with the slides mangoes, and top off with more whipped cream.
Put the other cake on top of the mangoes and whipped cream and cover the top of the cake with it.
Cover the cake with the remaining whipped cream, and clean off the excess from the edges. To decorate the cake with mangoes in the shape of a flower, pick up once piece and layer it on the outside of the cake. With the second mango piece, place it next to the first piece, overlapping it half way. Continue with the remaining mango pieces, working your way from the outside to the inside.
Chill in the fridge for a couple of hours before serving. This cake will stay in the fridge for up to 3 days when refrigerated.

Sponge Cake with Whipped Cream and Alphonso Mangoes

Dietary Information

Nutritional Information

Typical values*	per Serving	contents
Total Energy		212 Kcal
Protein	8%	16 Kcal
Fat	34%	72 Kcal
Carbohydrates	58%	123 Kcal

Factoid

Nothing screams summer more than the gorgeous orange colours of mangoes in India. To say that Indians are passionate about mangoes is an understatement. They are used in a variety of dishes and desserts, not only in India, but throughout the world, in the short few months that they are available. This recipe of the mango sponge cake yields a light, fluffy and moist cake, made better only by the Alphonso mangoes. This cake is quite simple to make, yet will stand out at any party or celebration!

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