Mango cake. Mango cake or mango chiffon cake, is a Filipino layered chiffon cake infused with ripe sweet Carabao mangoes. It is typically topped with mango cream frosting, fresh mango slices, or pureed mangoes in gulaman or gelatin. Other common toppings include cream, cream cheese, and chocolate.

A soft and fluffy cake with the irresistible flavour of mangoes, combined with the rich milky taste of condensed milk and a tinge of vanilla, this one is sure to… Mango Cake Recipe with step by step photos. In Thailand, the mango cake known as khek ma-muang is a common preparation, and the most beautiful ones are served at all the big hotels where chefs This beautiful and tasty cake is a perfect summer dessert. Assemble the cake up to four hours in advance and store it in the refrigerator for up. You can have Mango cake using 14 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Mango cake

You need of Cake sponge.
Prepare 60 gm of all purpose flour.
It's 60 gm of sugar.
It's 3 of eggs.
You need 1 tsp of vanilla essence.
It's of Decoration.
Prepare 50 gm of mango chocolate.
Prepare 40 gm of amul fresh cream.
Prepare 150 ml of whipping cream.
You need 75 gms of icing sugar.
You need 2 drops of Pink gel colour.
It's 2 of white chocolate flowers.
Prepare 4 tbsp of mango conserve/jam.
You need 1/2 cup of sugar syrup.

Simple Mango Cake recipe with flavors that are perfectly balanced. Packed with fresh, sweet mango goodness from the filling all the way to the toppings. Try this Mango Cake recipe for a cool, not-too-sweet and with a touch of tanginess treat. A perfect balance of flavors that you will surely love.

Mango cake step by step

Please note: you need to have a kitchen weighing scale whenever you are baking.
Beat egg and sugar with an electric blender till it is well mixed and fluffy. Then add vanilla essence and mix again for 1 min. Then gradually add flour and mix gently with a spatula in 8 fold movement..
Line and grease a cake tin and pour the batter in the tin. Tap and bake in a preheated oven for 20 mins at 170°c. Check with a skewer in the middle..
Cover the cake with a cotton cloth and let it cool on a cooling rack. Then divide into 3 parts..
Microwave 20gm mango chocolate and 10 gm amul cream in a small bowl. Mix till it forms a thick ganache. Let it cool..
Whipping cream: chill the bowl and beater in freezer. Then in the bowl add the cold whipping cream, icing sugar and mango ganache. In this hot weather keep the bowl in a bowl with ice and then start whipping with an electric hand beater. Beat till u get stiff peaks..
U can make pink whipping cream in the similar manner..
Brush sugar syrup on top of the first layer. Spread 2 tbsp mango conserve on 1 slice of the cake. Apply a thin layer of yellow cream. Repeat the same with 2nd layer and top with the 3rd part of the cake. Crumb coat and put in fridge for 30 mins. Then put a thick layer and even out and put in fridge..
Meanwhile prepare a dripping ganache with 30gm mango chocolate and 30gm amul cream. Microwave and cool. Then pour this over the cake and u'l get a nice glaze. Then decorate with whipping cream and chocolate flowers. Keep in refrigerator overnite..

Mango Cake. this link is to an external site that may or may not meet accessibility guidelines. Mango Cake Filling: Cut mangoes chunks and mix with whipped cream. Mango cake with fluffy whipped cream, juicy mangoes, intensely flavorful secret sauce, layers of soft sponge cake soaked with juices & aromas, resulting in a moist cake that is SURE TO IMPRESS! Mango is so underused in cakes and muffins. Why not try it in this luscious, moist tea time cake?