This is a delicious cake smelling fresh from seasonal mangoes. I planned to bake this for father’s day as my husband like white fresh cream cake and my daughter loves mangoes. Eggless varietey can also be prepared. I have a fresh cream pineapple cake in my blog. You need to make a thin mago puree for soaking the cake. No artificial flavors are used for this. for 1/2 kg cake the recipe follows:-

Ingredients
Sponge cake
- 5 tbsp Refined flour
- 1/2 tsp baking powder
- 10 tbsp powdered sugar
- 3 eggs
- 1/2 tsp vanilla
Filling and icing
- 2 cups double cream
- 1 Mango cubed
- 1 cup mango puree with sugar if required
Tools
- Oven with convection
- Electric egg beater
- Spatula
- Icing nozzle
- Icing bags
- Round mold
Preparations
Sponge cake base
- Preheat oven to 200 degrees
- Grease a round mold with butter
- Dust refined flour on the inside of the mold and keep it aside.
- Strain the flour and baking powder
- Mix the dry ingredients refined flour and baking powder.
- Separate the egg whites.
- Beat the egg whites till soft peaks are formed.
- Add sugar in batches and beat till glossy peaks are formed
- Add vanilla to the egg yolks
- Add the eg yolks to the egg whites and mix
- Fold the flour with a spatula
- The batter should be smooth.
- Pour in the mold and bake for 30 to 35 minutes at 180 degrees.
- Take out and allow to cool
Filling
- Beat the whipped cream till stiff peaks are formed
- chop ripe mangoes and mix them with whipped cream for the filling
- Slice the cake horizontally into 2 halves.
- Soak the cake slices separately with mango juice. The juice should not be too thick then it wont be absorbed by the cake.
- Place the bottom slice.
- Cover with the whipped cream and mango mixture.
- Keep the top slice.
- Cover the whole cake with whipped cream.
- Then decorate with icing nozzle.
- Garnish with some cubed mangoes.
- Chill in the refrigerator for at least 2 to 3 hours before serving.
Fresh cream mango cake
Ingredients
Ingredients
Sponge cake
- 5 tbsp Refined flour
- 1/2 tsp baking powder
- 10 tbsp powdered sugar
- 3 eggs
- 1/2 tsp vanilla
Filling and icing
- 2 cups double cream
- 1 Mango cubed
- 1 cup mango puree with sugar if required
Tools
- Oven with convection
- Electric egg beater
- Spatula
- Icing nozzle
- Icing bags
- Round mold
Instructions
Preparations
Sponge cake base
-
Preheat oven to 200 degrees
-
Grease a round mold with butter
-
Dust refined flour on the inside of the mold and keep it aside.
-
Strain the flour and baking powder
-
Mix the dry ingredients refined flour and baking powder.
-
Separate the egg whites.
-
Beat the egg whites till soft peaks are formed.
-
Add sugar in batches and beat till glossy peaks are formed
-
Add vanilla to the egg yolks
-
Add the eg yolks to the egg whites and mix
-
Fold the flour with a spatula
-
The batter should be smooth.
-
Pour in the mold and bake for 30 to 35 minutes at 180 degrees.
-
Take out and allow to cool
Filling
-
Beat the whipped cream till stiff peaks are formed
-
chop ripe mangoes and mix them with whipped cream for the filling
-
Slice the cake horizontally into 2 halves.
-
Soak the cake slices separately with mango juice. The juice should not be too thick then it wont be absorbed by the cake.
-
Place the bottom slice.
-
Cover with the whipped cream and mango mixture.
-
Keep the top slice.
-
Cover the whole cake with whipped cream.
-
Then decorate with icing nozzle.
-
Garnish with some cubed mangoes.
-
Chill in the refrigerator for at least 2 to 3 hours before serving.


(364)
Cake looks awesome
Thank you chef for your kind words
Hey Indirani,
Happy in knowing that you baked something that your hubby likes. That too on a “Fathers day”. Quiet romantic. Though cakes are not my hubbies favourite,, After reading this blog I decided to try this n our wedding day. Guess what? he loved it. Thanks for sharing such a lip-smacking recipe.
you made my day.Thank you so much
Look at how delicious this cake is. Thanks for sharing this recipe. I really appreciate it. Also, Brownsalt bakery offers this type of fresh and tasty cream cake. It is worth a visit.