Mango fresh cream cake

Fresh cream mango cake

A delicious cake with the natural flavors of mango and richness of fresh cream
Prep Time 30 minutes
Cook Time 40 minutes
Servings 10 persons
Author indrani



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


  • Oven with convection
  • Electric egg beater
  • Spatula
  • Icing nozzle
  • Icing bags
  • Round mold



Sponge cake base

  1. Preheat oven to 200 degrees
  2. Grease a round mold with butter
  3. Dust refined flour on the inside of the mold and keep it aside.
  4. Strain the flour and baking powder
  5. Mix the dry ingredients refined flour and baking powder.
  6. Separate the egg whites.
  7. Beat the egg whites till soft peaks are formed.
  8. Add sugar in batches and beat till glossy peaks are formed
  9. Add vanilla to the egg yolks
  10. Add the eg yolks to the egg whites and mix
  11. Fold the flour with a spatula
  12. The batter should be smooth.
  13. Pour in the mold and bake for 30 to 35 minutes at 180 degrees.
  14. Take out and allow to cool


  1. Beat the whipped cream till stiff peaks are formed
  2. chop ripe mangoes and mix them with whipped cream for the filling
  3. Slice the cake horizontally into 2 halves.
  4. Soak the cake slices separately  with mango  juice. The juice should not be too thick then it wont be absorbed by the cake.
  5. Place the bottom slice.
  6. Cover with the whipped cream and mango mixture.
  7. Keep the top slice.
  8. Cover the whole cake with whipped cream.
  9. Then decorate with icing nozzle.
  10. Garnish with some cubed mangoes.
  11. Chill in the refrigerator for at least 2 to 3 hours before serving.