Description
Mango Cake is a type of cake made with mango infuused chiffon cake, iced with a mild whipped cream cheese frosting topped with pureed mangoes
Ingredients
Scale
Chiffon Cake
- 1 3/4 cups all-purpose flour
- 1/2 cup corn flour
- 3 tsp baking powder
- 1 tsp salt
- 1 1/2 cup white sugar
- 1/2 cup canola oil
- 7 large eggs (yolks and whites separated)
- 1/3 cup pure mango juice
- 1/3 cup reduced mango puree (see below) or mango concentrate
- 2 tsp vanilla extract
- 1/2 tsp cream of tartar
Reduced Mango Puree
- juice from half lemon
- 3 cups fresh Philippine mango flesh, pureed
- 2 tbsp sugar
- 2 tbsp boiling water
- 1/4 tsp unflavoured gelatine
Whipped Cream Cheese Frosting
- 2 1/2 cups cream, chilled
- 80 g cream cheese, cubed in room temperature (roughly 1/3 of the whole block)
- 3/4 cup icing sugar
- 1 tsp vanilla
Others
- fresh mangoes, sliced, as many as you like
Instructions
Reduced Mango Puree
- In a sauce pan combine lemon juice, pureed mangoes and sugar. Place in stove top over low heat then simmer until it is reduced to a cup. Mix it occasionally so it does not burn. Turn the heat off then set aside 1/3 cup of the puree, this will be used on your cake mix, leave the 2/3 cup in the sauce pan.
- Continue to this step once you are ready with your icing, otherwise it will be thick and hard to spread: Dissolve the 1/4 tsp unflavoured gelatine in 2 tbsp hot water then pour it into the sauce pan. Mix well then use this as you topping to your cake.
Chiffon Cake
- In a large bowl sift together all-purpose flour, corn flour, baking powder, salt and 3/4 cup white sugar.
- In a separate bowl whisk together canola oil, egg yolks, pure mango juice, reduced mango puree and vanilla extract. Combine this to the sifted flour and mix until even in consistency. Do not over mix.
- In another separate bowl beat egg whites together with the cream of tartar in high speed until frothy, gradually add in the remaining 3/4 cup of sugar and beat until stiff peaks forms.
- Gently fold in the egg whites into flour egg yolk mixture.
- Equally divide batter in two 9-inch non-stick baking pans, place in a 180C pre-heated oven for 50 minutes or until a cake tester comes out clean.
- Remove from oven, let it cool. Once it’s cool to handle release cake from pan. Let it cool further, around two hours. Equally divide each chiffon cake into two crosswise. Now you have four round cakes.
Whipped Cream Cheese Frosting
- In a bowl whip the cream, icing sugar and vanilla until the mixture is quite stiff.
- Gently fold in the cream cheese then continue to beat slowly until well combined, do not overbeat otherwise it will become grainy.
Assembly
- Place one layer of cake in a cake board. Add some of the whipped cream mixture then top with sliced mangoes. Place another layer of cake on top then top it with whipped cream mixture then top with sliced mangoes. Repeat the process for the third layer.
- With the top most layer do not put fresh mangoes.
- Cover the cake with the remaining frosting and decorate as desired.
- Pour the mango puree you prepared earlier letting it drip on the sides. If you wish you can top it with more fresh mangoes. Chill before serving.
