MANGO LAYER CAKE WITH WHIPPED CREAM FROSTING
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INGREDIENTS
For the Sponge Cake:
1 cup all-purpose flour
1 tsp baking powder
¼ tsp salt
4 large eggs, room temperature
¾ cup granulated sugar
¼ cup vegetable oil
¼ cup milk
1 tsp vanilla extract
Zest of 1 lemon (optional for freshness)
For the Whipped Cream Frosting:
2 cups heavy whipping cream (cold)
½ cup powdered sugar
1 tsp vanilla extract
For the Filling & Topping:
2–3 ripe mangoes, peeled and diced (reserve some chunks for topping)
Optional: 1 tbsp sugar or honey if mangoes are not very sweet
Extra whipped cream for decoration
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INSTRUCTIONS
1. Make the Sponge Cake Layers:
1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a bowl, sift flour, baking powder, and salt. Set aside.
3. In another bowl, beat eggs and sugar on high until light and fluffy (about 5 minutes).
4. Add oil, milk, vanilla, and lemon zest. Mix until just combined.
5. Gently fold in dry ingredients in 2 additions using a spatula—do not overmix.
6. Divide the batter evenly into pans. Bake for 20–22 minutes or until a toothpick comes out clean.
7. Let cakes cool completely before slicing each into two layers for a total of four thin layers (or use three layers if preferred).
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2. Prepare Whipped Cream:
1. Beat cold heavy cream with powdered sugar and vanilla until stiff peaks form.
2. Chill until ready to use.
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3. Assemble the Cake:
1. Place the first cake layer on a serving plate.
2. Spread a generous layer of whipped cream and evenly layer diced mangoes.
3. Repeat with remaining layers.
4. Finish with a layer of whipped cream on top. Decorate with mango chunks and piped cream rosettes.
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4. Chill and Serve:
Chill the cake for at least 1 hour before serving for cleaner slices and better flavor.
Serve cold and enjoy!
