Today, we are going to be talking about how to make mango cake at home. As you might or might not know, mango is a very common ingredient in a lot of cuisines in Asian countries like India and Thailand. It’s because this fruit is rich in dietary fiber, vitamins and minerals.
This Asian style mango cake is made up of fluffy cotton soft sponge cake, fresh and juicy mango, all topped with a light vanilla whipped cream
I’ve always said that Japanese-style strawberry shortcake is my favourite cake, but this mango cake comes pretty close. What can go wrong with layers of cotton soft sponge cake and fresh mango! This cake is just like those mango cakes you’ll find in Asian bakeries, but even better. Filled to the brim with mango and the softest sponge cake you’ll ever bake, once you bake this you’ll have a hard time going back to the bakery!
THE PERFECT COTTON SOFT SPONGE CAKE
This sponge cake base is the one you’ve been looking for. I’ve spent my entire baking career trying to find the perfect cotton sponge cake with the softest pillowy texture, while having enough height and structure to fill with fruit and cream. I posted my strawberry shortcake recipe a year or 2 ago, and while I still love that sponge cake recipe, this one is more fool-proof, fluffy, and delicious! Follow all these tips for the cotton sponge cake of your dreams.
USE AN ALUMINUM CAKE TIN WITHOUT A NON-STICK COATING
It is important to use a cake tin without a non-stick coating when making soft sponge cakes! The sides of the cake tin act as a wall for the batter to crawl while it bakes. This ensures the cake has tall sides and a good structure. On the other hand, the batter would simply slide down the walls of a non-stick cake tin.
There is no need to grease the sides as well, simply line the base with baking paper and pour the batter in.
WHISK THE EGG YOLKS WITH CORNSTARCH
Cornstarch is one of the most important ingredients for a tender sponge cake that can hold itself together. By replacing some of the flour with cornstarch we are reducing the amount of gluten being developed during the mixing process, resulting in a softer sponge cake. Whisking cornstarch won’t make the cake tougher, unlike flour, so make sure you give the cornstarch and other wet ingredients a good whisk to fully incorporate it before folding in the flour.
MIX THE FLOUR UNTIL JUST COMBINED
Unlike cornstarch, flour can cause a cake to get tough or gummy if overmixed. This is because flour has the tendency to form gluten networks the more you mix it. Gluten gives bread structure and its chewy texture, but that’s not what we want in a cake. After sifting the flour into the egg yolk mixture use a whisk to fold the flour in gently until just combined.
WHISK THE EGG WHITES AND SURE TO A STRONG, STIFF MERINGUE
A strong meringue base is one of the most important steps to ensuring the success of the cake. To ensure you whip up a stable meringue make sure you use a clean whisk and bowl. I like to wipe down my whisk and bowl with white vinegar or lemon juice before adding my egg whites. You can also add a ¼ tsp of cream of tartar to your egg whites once foamy to help stabilise the meringue. The resulting meringue should be fluffy, shiny and stand at stiff peaks.
LIGHTEN THE EGG YOLK MIXTURE BEFORE ADDING IT TO THE REMAINING MERINGUE
When making sponge cakes the most typical method is adding the meringue to the egg yolk mixture and folding until just combined. I find that this method increases the possibility of undermixing. When you undermix a sponge cake there will be a separation of the meringue and egg yolk mixture during baking- this is what causes a rubbery egg-like base.
To prevent this from happening add ⅓ of the meringue to the egg yolk mixture and mix until well combined. Then transfer the lightened egg yolk mixture to your meringue and fold until just combined. This method prevents the meringue from deflating while ensuring the ingredients are well incorporated.
BAKE IN A WATER BATH
A water bath is important for so many reasons. Having a waterbath helps to even out the oven temperature, creating a moist environment for the cake to rise without sudden rises and large cracks. A waterbath also helps to give the sponge a softer texture as it helps the batter retain moisture as it bakes.
Be careful not to use too much water in the waterbath as this can cause the oven temperature to lower, and the cake will take a lot longer to bake. I recommend filling a large baking tray with enough boiling water that it comes 1cm up the side of the cake tin. Don’t worry if the waterbath dries out during the baking process, as it is primarily needed during the initial stages of the cake baking.
DROP THE CAKE ON THE COUNTER RIGHT AFTER BAKING
After you remove the cake from the oven hold it about 15cm from your countertop and drop the cake. This process removes any hot air that is being held in the sponge cake and prevents it from shrinking too much as it cools. You’ll notice that the cake shrinks slightly after dropping it, however, that is completely normal. Without dropping it, it would shrink even more as it cools.
COOL COMPLETELY BEFORE UNMOULDING AND SLICING
As this cake is so soft and tender it is very fragile when warm. Make sure the cake has cooled completely before trying to unmould it. To unmould run a thin knife or spatula around the edges of the cake tin and invert to remove it.
HOW TO FROST WITH WHIPPED CREAM
There are a couple of tips to help you frost with whipped cream and achieve a smooth finish! Whipped cream can be difficult to work with because of how temperature-sensitive and fickle it is, but with a bit of practice you’ll be frosting cakes with ease!
DO I NEED TO STABILISE THE WHIPPED CREAM?
Stabilising your whipped cream isn’t necessary when frosting cakes. I find that trying to stabilise the whipped cream can mess with the texture and consistency of the cream and make it even easier to curdle. Instead, work with good quality heavy or thickened cream as they already have thickening agents incorporated.
My biggest tip when working with whipped cream is to work quickly. The faster you frost your cake the less likely it’ll start melting and curdling. If you find that your whipped cream is starting to melt pop your cake and cream back into the fridge to chill for half an hour before continuing.
DON’T OVERWHIP YOUR CREAM
It is so easy to overwhip your cream, and the more you work with it the more it’ll whip as well. When whipping your cream only whip to medium stiff peaks. At this consistency it is thick enough to hold up when frosting, while having a smooth finish. If the cream is whipped to stiff peaks it can cause the cream to look grainy and clumpy, while being difficult to spread over the cake with a smooth finish.
I like to whip my cream to medium peaks and hand whip until I reach the right consistency. Since cream is very fickle it’ll turn from medium peaks to stiff peaks in no time when attached to a stand mixer or electric mixer. Hand whisking gives you complete control over the cream, ensuring no overwhipping occurs!
USE A TURNTABLE
Having a turntable is a lifesaver when icing cakes. Use the momentum of the turntable and hold your palette knife or scraper lightly on the cream, this should be enough to spread and smoothen the cream over the cake.
USE A SCRAPER FOR THE EDGES
A bench scraper is the best tool for creating sharp and clean edges on your cake. Once you have a decent layer of cream on the edges of your cake, hold the bench scraper lightly against the edge of the cake and spin the turn table. This way you’ll get an even and smooth finish around the edges.
FREQUENTLY ASKED QUESTIONS
HOW LONG DOES THIS CAKE LAST?
This cake will last up to 3 days in the fridge if stored in an airtight container.
CAN I USE A DIFFERENT FRUIT?
Yes definitely! Feel free to change up the fruits to suit your tastes, or even do a combination of your favourites.
WHY DID MY SPONGE CAKE DEFLATE?
If your sponge cake deflated too much it is most likely because the cake was underbaked. This could be because of a couple of different factors:
- The oven temperature was too low
- There was too much water in the water bath
- The cake wasn’t baked for long enough
MY SPONGE CAKE HAD GIANT CRACKS
This sponge will crack as it bakes, this is essential when making chiffon or super light cakes as you want the sponge to rise and gain as much air as possible. However, the cracks should be quite small. Large cracks could be due to a couple of reasons:
- The oven temperature was too high
- There wasn’t enough water in the water bath
- The meringue wasn’t beaten well
WHY DOESN’T THIS RECIPE USE BUTTER?
This recipe doesn’t use any butter, and instead uses vegetable oil. Due to the nature of butter it will firm up when chilled. As this cake is kept chilled and frosted in whipped cream, using butter in the sponge cake will only cause it to firm up and lose its fluffy texture. While butter acts as a fat while adding extra flavor, vegetable oil acts as a fat that can bring a fluffier texture.
WHY DOESN’T THIS RECIPE USE BAKING POWDER?
Baking powder is used in most cakes to bring volume and rise, however, this cake is leavened with the air incorporated into the egg whites, giving it an airy texture without the need to add chemical leaveners like baking powder or baking soda.
LET’S GET BAKING!
This is one of my absolute favourite cakes and I’m sure you’re gonna love it just as much as I do!
Easy Mango Cake (Whole Wheat)
Mango cake recipe with step by step pics. This is an easy and tasty egg free mango cake recipe made with whole wheat flour, fresh mangoes, butter and condensed milk.
I have been getting a few requests to post an eggless mango cake since mangoes are in season. i did try making mango cakes many times, but something or the other was always lacking in terms of texture and taste in the cake. I gave a try again and Adapted my Pound cake recipe for the mango cake.
I made this cake twice. First time we just had the cake plain. Second time I frosted the cake with a Mango mousse icing.
Since I prefer to make healthy bakes, The entire mango cake is made with whole wheat flour or chapati atta. you can also make the cake with all purpose flour (maida) or half-half of both whole wheat flour and all purpose flour. The cake has a nice aroma of mangoes along with a light, soft texture. There is also the nutty aroma of whole wheat flour in the cake.
This mango cake can be served as a dessert or with tea, coffee or milk.
Do’s and don’ts for this mango cake
- As mentioned above, all purpose flour can be substituted for whole wheat flour.
- Instead of fresh mangoes, store brought mango pulp or puree can be used. Measurements given below.
- I used alphonso mangoes. You can use any ripe sweet juicy mangoes. Just avoid mangoes with a fibrous pulp.
- Both unsalted, as well as salted butter, can be used. I have made the cake with both the butter. Instead of butter, you can also use ⅓ cup oil. Use a neutral flavored oil.
- This cake can be made in a pressure cooker but not in a microwave mode. Although you can bake the cake in convection mode of microwave oven.
- The recipe cannot be doubled as it is. Some experimentation is needed on your side to double it.
- If you use unsweetened condensed milk, then add sugar as per your preference.
- Both baking soda and baking powder are required and cannot be substituted for each other.
- You can add flavorings or spices of your choice – cardamom powder goes very well in this cake.
- You can skip the frosting if you want. The cake tastes good plain too. Or you can also frost the cake with your choice of frosting.
How to make mango cake
1. Sieve 1.5 cups whole wheat flour, 1 tsp baking powder and ½ tsp baking soda in a bowl or plate.
2. Keep the sieved dry ingredients aside.
3. Grease a loaf pan measuring 8.5 x 4.5 x 2.5 inches with butter or oil and keep aside. You can also use a round pan of 7 or 7.5 inches diameter.
4. Peel and chop 2 large alphonso mangoes and add the mango cubes in a blender. In cup measure, it should be 1 cup tightly packed chopped mangoes. If using store bought mango pulp or puree, then use 1 cup mango pulp. you could also use any juicy mangoes instead of alphonso mangoes.
5. Also add 3 to 4 tbsp sugar. The addition of sugar depends on the sweetness of the mangoes. The mangoes I used were very sweet, so I added 3 tbsp of organic unrefined sugar. If the mangoes are not sweet enough, you can add 1 or 2 tbsp more sugar.
6. Blend to a smooth mango puree. Keep the puree aside. Also preheat your oven at 180 degrees celsius/350 degrees fahrenheit 15 minutes before you start baking. For baking in the convection mode of the microwave oven, use 170 degrees celsius/330 degrees fahrenheit as the preheat temperature.
Making mango cake batter
7. Take 100 grams unsalted butter or ½ cup chopped butter in a pan. Both unsalted as well as salted butter can be added.
8. Keep the pan on a stovetop and on a low heat melt the butter.
9. Just melt the butter. No need to heat the butter. Stir so that the butter melts quickly.
10. Keep the pan down once the butter has melted. Add ¾ cup sweetened condensed milk. Condensed milk added is about ½ a tin or can of condensed milk measuring 400 grams. I used amul mithai mate.
11. Begin to stir very well with a wired or balloon whisk.
12. Whisk very well to make a smooth homogeneous mixture.
13. Now add the mango puree and 1 tsp vanilla extract. You can also add ½ tsp cardamom powder or ¼ tsp cinnamon powder or ½ tsp mango essence or extract instead of vanilla extract.
14. Stir again very well to get a smooth even mixture.
15. Add the flour.
16. With light hands, gently fold the mixture with a spatula. Avoid folding too much.
17. the mango cake batter should have volume and should not fall flat or become doughy like chapati atta. Depending on the quality of flour, you might get a thick batter like i have got. This much thickness is fine. But if the batter looks very thick, then do add some tablespoons of milk. Also mango puree made at home is usually thick. if you use store bought mango puree, then the batter will be slightly on the thinner side.
18. With the spatula add the mango cake batter to the loaf pan.
19. Shake the pan to even the batter from the sides. Also with the spatula even the batter from the top.
Baking mango cake
20. Place the loaf pan in the preheated oven at 180 degrees celsius/350 degrees fahrenheit. Bake mango cake for 40 to 50 minutes. If top starts to get browned, then cover with foil or butter paper and continue to bake the mango cake.
Depending on the temperature conditions in your oven, it make take less or more time. It took me 55 minutes to bake the mango cake. I did cover with a foil after 25 minutes of baking. The final check is a golden crust and a tooth pick or wooden skewer coming out clean.
For baking in the convection mode of a microwave oven, use the temperature of 170 degrees celsius/330 degrees fahrenheit. Again the baking time will vary in the convection mode of your microwave oven.
21. When the cake becomes warm, remove from the pan and allow it cool on a wire rack. Slice the mango cake and serve when cooled. you can also frost the cake with your favorite icing if you want.
Preparing the mango mousse frosting (optional step):
1. Take ½ cup whipping cream or 25% to 35% low fat cream in a mixing bowl along with 2 to 3 tbsp honey or icing sugar. Begin to whip the cream on a high speed. I used amul cream and honey.
2. Whip till soft peaks.
3. Then add ⅓ cup mango puree.
4. On the lowest speed blend for some seconds till everything is mixed well. Keep in the fridge till the cake cools down. Now this mousse frosting is so good, it gets over as quickly as its made. That’s what happened at my home. We finished more than half of this mango mousse. So I could not sandwich the cake with mango mousse. But I did frost the outside of the cake 🙂
5. When the cake cools down completely, slice carefully into equal halves. Brush some sugar syrup (1 tsp sugar dissolved in 3 to 4 tsp water) on the halved cake. spread the mango mousse. Cover with the other half. Brush some sugar syrup on top. Then again spread the top and sides with the remaining mango mousse frosting. For an even look and finish, slice the top part of the cake very thinly. Spread the sugar syrup lightly. Then spread the mango mousse icing evenly on the cake and all the sides. You can also decorate with chopped mango rosettes or slices or even with chocolate shavings, dry fruits etc.
6. With a spatula even the mousse frosting from the top. Cover the mango cake without touching the sides and edges with a large box or bowl and keep in the fridge till the mousse sets.
5. Once done slice and then Serve the mango cake with mango mousse frosting.
EGGLESS MANGO CAKE
As much as I like my strawberries in winters, I have an insane attachment to mangoes in summers. Maybe, secretly, I like my mangoes even more. What’s there to not like – sweet, full of flavors and SO versatile! No matter what you put it in, it takes the dish one level up and this is how I can best describe my eggless mango cake recipe.
With the season in full swing, it’s the perfect time to go to your kitchens and whip up a mango dessert. And when you’re looking for one, my latest book has this lovely recipe for an Eggless Mango Cake and so much more. In case you’re looking for a book that has all your dessert cravings sorted in one, get your copy on Amazon.
INGREDIENTS IN EGGLESS MANGO CAKE
I make this mango cake eggless so that many of you can make this recipe with me!
For the dry ingredients, I use a simple mix of flour, baking powder, and baking soda, and for the wet ingredients, I use sugar, oil, mango puree, vanilla, and milk. What gives this cake the delicious flavor of mango is the smooth mango puree that I mix with the wet ingredients as well as put in the middle of every layer of cake. It brings the recipe together and ties it with the cardamom cream cheese frosting.
For the frosting, I beat cream cheese with butter, icing sugar, vanilla extract and the star of the frosting- CARDAMOM POWDER. Oh, the flavor burst this brings to this cake is incomparable! I recommend you to not skip this ingredient if what you want is a dessert that is a true showstopper!
TIPS FOR FROSTING EGGLESS MANGO CAKE
This is a fairly easy cake to frost since we keep it naked, but in case you want to go full frosting on your cake, here are some tips that will come in handy –
- ALWAYS PUT STRIPS OF BUTTER PAPER BENEATH THE EDGES OF THE CAKE
Before you start with anything else, it is important that you prepare your workstation for all the mess that could potentially take place. I hate it when I pause in the middle of the work to see things spilling or getting messy. This is why I always put in strips of butter paper or wax paper beneath the edges of the cakes to avoid the frosting from spilling on the surface below. You can easily get them off later when you are done with the whole process
- ENSURE FLAT TOPS BEFORE FILLING OR FROSTING
If you plan to decorate your cake with toppings or icing, it always makes more sense to have a leveled top. It makes it easier for you to stack your requirements and give a more professional look to your ensemble.
In that case, be very sure that the top is even so that the frosting looks evenly put on the cake. You can always upturn the bottom to the top in order to get the leveled look. Even when you are filling in between layers, make sure the layers are leveled to hold the cake in the right proportions.
- DIP THE OFFSET SPATULA IN A JAR OF WARM WATER
One helpful tip that I employ is to dip my spatula in a jar of warm water for a few minutes and then wipe it and use it to make the frosting look neat and even. The warmed-up spatula will minimally melt the upper layer of frosting to smoothen the surface making it look refined.
These are only the basic tips you need to be very careful about. But you are always free to improvise and experiment with better ways of getting around your cake. Don’t forget to get back to the comment section below to pitch in your own tips that had enormously helped you, or share your experiences on frosting your cake.
CAN I MAKE THIS CAKE IN THE MICROWAVE?
This has to be the most asked question on all my social media platforms. Can we bake the recipe in a microwave? And the answer is YES! I am so glad that I am creating a recipe that can be made both in an oven and a microwave so everyone can bake and rejoice with this beautiful eggless mango cake.
If your microwave has a convection mode, you can also bake this cake in it! To bake this cake in the microwave, preheat until 160 degrees celsius. Place the cake pan on your tray, and allow it to bake for 30-40 minutes only. Again, microwaves differ, so keep a sharp eye out for the golden edges.
This cake can also be made in a cooker or kadhai, the options are endless. Basically, I just want you to make this recipe and share the joy it brings to you!
TIPS FOR BAKING A PERFECT EGGLESS MANGO CAKE
- Before making this eggless mango cake, make sure you line your baking tin with parchment paper. If you don’t have parchment paper, you can brush the pan generously with melted butter/ oil.
- Make sure all your ingredients are at room temperature. This is important because room-temperature ingredients emulsify better.
- While combining dry and wet ingredients, be sure to NOT over-mix. By over-mixing, you will knock out all the air and land up with a dense cake. Simply use an offset spatula and gently fold the dry ingredients into the wet ingredients.
- Let the cake cool completely before you start frosting it.
ASSEMBLE THE EGGLESS MANGO CAKE
Now that you’re aware of the elements of the cake – mango sponge, mango puree center and cardamom cream cheese frosting, let’s talk about how everything will come together.
First things first, you will make the cake batter and bake the cake according to recipe instructions. While the cake is baking, you need to prepare your frosting so that once the cake is out of the oven and cooled, you can frost your cake and this way, you don’t waste any time!
I bake the cakes in two 8-inch pans so that I have my two layers already sorted. If you’re baking the entire recipe in one pan, you’ll have to level the cake. Once done, we put some frosting on the side and mango puree in the middle. Then put the second layer in and frost the top of our cake with some more delicious cardamom cream cheese frosting. Now the best part- I decorate the top of the cake by making a rosette with fresh mango slices! Make sure you use the best quality mangoes you can get your hands on with this recipe.