I am delivering on the promise I made to you a few weeks ago. Here is my next Mango recipe for the season- Eggless Mango cream cake. A friend who ate a slice of this cake described it as pure heaven! If you like the flavor of mango, this is the cake for you! It is of course a bit more work than the Mango Cheesecake Mousse recipe that I shared earlier, but so worth it. I have made it a layered cake with filling in between and decoration on top. But if you are more of a sponge cake kind of a person, just bake the cake recipe in 1, 8 inch pan (increasing the baking time to 35-37 minutes) and enjoy it as a tea cake.
Components of Eggless Mango Cream Cake
Mango Cake sponge- Baking the cake sponge is the first step in making this beautiful and delicious cake. I have used half cup of canned mango puree in the batter, and it gives it ample mango taste and color. I don’t feel the need to add a yellow/orange food coloring to give the cake more color. My cakes are baked usually 2-3 days prior to when I have to decorate them. Once completely cooled, I wrap the cake layers in parchment paper and store in an airtight container in the refrigerator. It is much easier to decorate refrigerated cake layers and it also saves on time the day you have to decorate it.
Mascarpone Whipped Cream- The cream for this cake is a mascarpone whipped cream. I absolutely love mascarpone cheese and adding it to the whipped cream stabilizes the cream and I find it much easier to decorate with it. If you cannot find mascarpone cheese where you live, you can substitute it with cream cheese. Just know that cream cheese will make the whipped cream a little tangy, but still so good!
An important step here to make the mascarpone whipped cream is to slowly drizzle the heavy whipping cream down the sides of the bowl as you whip it. It helps incorporate it better with the previously whipped mascarpone cheese.
Mango puree and Mango pieces filling and topping- Canned mango puree along with fresh pieces of ripe mango are used to decorate the cake. You can decorate the cake as you wish and take some cues from the pictures here. I have decorated the cake naked so there is not icing on the sides of the cake. But if you wish to cover the cake completely, the recipe will make enough icing to do so. I out a thick layer of icing on the edges so the mango puree filling can nestle in between.
Can you use fresh mango pulp/puree for this recipe
I find that using canned mango puree gives the Eggless Mango Cream cake a deeper mango flavor and consistency in recipe. But if you are opposed to using canned, feel free to use fresh mango puree. A few tips if you use fresh puree:
- Make sure the puree is as smooth as possible. After you blend it, also pass it through a sieve to make sure it is smooth.
- Depending on the sweetness of your mangoes, you may have to adjust the sugar quantity.
- The color of the batter also may not be as orange as in the picture. You can of course leave it as is, or use a drop of orange food coloring.
If you like Eggless baking, try my recipes for:
Eggless Mango Cream Cake
Eggless Mango cake with Mascarpone whipped cream frosting
12
servings30
minutes25-27 minutes
Ingredients
2 cups All purpose flour
2 teaspoons Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon salt
1 cup Mango puree (See note)
1 cup white sugar
1/2 cup any unflavored oil (I use Avocado oil)
1/3 cup Milk
- Mascarpone Whipped Cream Frosting and Decorations
8 ounce Mascarpone cheese, removed from refrigerator 30 mins prior
1 1/4 cups Heavy whipping cream
1/2 cup Confectioner’s sugar (also called powdered sugar)
1/2 cup Mango puree (filling and decoration)
Ripe mango pieces (decoration)
Method
- Pre- heat oven to 350 degrees. Prepare 2, 8 inch round cake pans by greasing and putting parchment paper rounds at the bottom.
- Sift the flour into a mixing bowl and add baking soda, baking powder and salt. Mix well to combine.
In a separate bowl add sugar, oil, mango puree and milk. Now add the wet ingredients to the dry ingredients. Mix till no dry patches remain, being careful not to over-mix. - Divide the batter equally in the 2 prepared cake pans. Bake for 25-27 minutes or until a toothpick inserted into the center comes out clean. Wait for 10 minutes to cool before taking it out of the pan and cooling completely on a wire rack before decorating. The cake base can be made several days ahead, wrapped in parchment paper and stored in an air tight container and then decorated the day of serving.
- To make the mascarpone cream filling and frosting:
Using a stand or hand held mixer, whip the mascarpone cheese and powdered sugar until it is creamy for about 2 minutes on medium speed. Now add streams of whipping cream down the sides of the bowl. This will avoid any splatters and incorporate the cream evenly. Scrape the bowl down as needed. Whip until stiff peaks form. - To decorate the cake:
If necessary, cut the tops of the 2 cake layers to make them even. Place the first layer on a cake board and using a thick round nozzle outline the cake with the mascarpone whipped cream. Fill the center of the cake with the mango puree. Top it with the second cake layer. Frost and decorate the cake as desired. I decorated a naked cake here but the frosting recipe is enough to fully decorate a cake if you would like.
Tips
- I have used Canned mango puree for this recipe. If using fresh mango puree, refer to the tips in the recipe caption above.
- The mango cake sponge itself can be made vegan by substituting regular milk for any plant based milk.
