Mango Cream Cake

For a dessert that’s fruity, creamy and gorgeous, try this delicious Mango Cream Cake. It’s bursting with flavours and will leave everybody begging for a second slice- try it today and you won’t be disappointed!


For the cake

2 cups cake flour

2 teaspoons baking powder

1/8 teaspoon baking soda

1/4 teaspoon salt

1 1/4 sticks(10 tbsp) unsalted butter, at room temperature

1 cup sugar

3 large eggs

1 large egg yolk

1 1/2 teaspoons pure vanilla extract

3/4 cup buttermilk

For the filling and topping 

About 1 kilo of mango flesh

2 cups of heavy whipping cream

sugar to taste

2 packets of gelatin powder

1 can of lychee in syrup, with lychee drained and roughly chopped; reserve syrup

lady fingers

© Vincent Go |



To make the cake base

- Center a rack in the oven and preheat the oven to 350F.

- Butter two round cake pans, dust the inside with flour, tap out the excess and line the bottoms of the pan with  parchment or wax paper. Put the pans on baking sheet.

- Sift together the cake flour, baking powder, baking soda and salt.

- Working with a stand mixer, fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy.

- Add the sugar and beat for  another 3 minutes.

- Add the eggs, one by one, and then the yolk, beating for one minute after each addition.

- Beat in the vanilla; don't be concerned if the mixture looks curdled.

- Reduce the mixer speed to low and add the dry ingredients alernately with the buttermilk. adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter.

- Divide the batter evenly between the two pans and smooth the tops with a spatula.

- Bake for 28 to 30 minutes,rotating the pans at the midway point.

- When fully baked, the cakes will be golden and springy to the touch and a thin knife inserted into the centers will come   out clean.

- Transfer the cakes to a rack and cook for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners.

- Invert and cool to room temperature right side up.

To make mango filling and topping

- Puree mango flesh with some sugar syrup from canned lychee. Taste and adjust sweetness accordingly.Pour out the pureed mango into a large bowl.

- Sprinkle 2 packets of gelatin powder with 1/4 cup of sugar syrup from the canned lychee.

- Heat the mixture in microwave for 30 seconds until the gelatin solution dissolves and turns clear. Leave to cool slightly.

- Using a stand mixer with whip attachment, beat whipping cream until stiff.

- Slowly dribble gelatin solution into pureed mango.

- Stir to mix well. Set aside 1/2 cup of mango mixture in another medium bowl for topping.

- Fold some whipped cream into the remaining  mango mixture to lighten.

- Continue to fold the remaining whipped cream thoroughly but lightly into the mango mixture.

To assemble

- Carefully place one cake layer on the bottom of a 9-inch springform pan or a cake ring.

- Brush the top of the cake with some sugar syrup from canned lychee.

- Scatter the chopped lychee   on top of the cake.Brush one side of the lady fingers with the same syrup before lining them on the sides of the ring. Brushed side facing inward.

- Carefully pour in the mango cream and top with the second cake layer. Brush the top with syrup.

- Pour the rest of the mango cream on top.Followed by the reserved topping.

- Chill overnight before decorating.

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