I haven’t made a cake for a while, the last one I made was last March and it was this Taisan cake, many months later here we are now making some Mango Cake. I have been planning to this for ages but did not have time, luckily several weeks ago I had one weekend where I don’t have much to do so I dedicated my day doing this.
I am not a cake expert but with the ones I make, I had put a lot of passion into it, making sure I get it right for the one who need the recipe, so trust me what I present you here might not look really pretty but they are damn good. I only post a few cakes and the only ones I post are the popular ones in the Philippines or those I tried and really like. This mango cake is one of those, a popular cake in the Philippines where I can safely say it is on the top 10 list. First being Ube, then Chocolate, Mocha, etc. While it’s not the second or third I can say this one is one of the truly Filipino ones, like Ube cake and Brazo de Mercedes . As most of you know mangoes in the Philippines is the best mangoes you can get, it’s just logical that we create a cake out of it.
This mango cake for our post today uses a chiffon base, infused with mango then layered and coated in light cream cheese whipped cream frosting drizzled with pureed mangoes. It’s quite straightforward like any chiffon cakes, the only thing hard with it is to give it a really nice mango taste so it does not taste like a normal vanilla cake, without using a flavouring I achieved that by reducing pureed mangoes to a thick consistency and used that on our base. We also used fresh mangoes and sandwiched it in between the layers of the cake. And to make it light, the icing is made with whipped cream infused with a little bit of cream cheese and topped with mango puree.
- 1¾ cups all-purpose flour
- ½ cup corn flour
- 3 tsp baking powder
- 1 tsp salt
- 1½ cup white sugar
- ½ cup canola oil
- 7 large eggs (yolks and whites separated)
- ⅓ cup pure mango juice
- ⅓ cup reduced mango puree (see below) or mango concentrate
- 2 tsp vanilla extract
- ½ tsp cream of tartar
- juice from half lemon
- 3 cups fresh Philippine mango flesh, pureed
- 2 tbsp sugar
- 2 tbsp boiling water
- ¼ tsp unflavoured gelatine
- 2½ cups cream, chilled
- 80 g cream cheese, cubed in room temperature (roughly ⅓ of the whole block)
- ¾ cup icing sugar
- 1 tsp vanilla
- fresh mangoes, sliced, as many as you like
- 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 ⅓ cup of the puree, this will be used on your cake mix, leave the ⅔ 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 ¼ 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.
- In a large bowl sift together all-purpose flour, corn flour, baking powder, salt and ¾ 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 ¾ 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.
- 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.
- 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.