Experience the essence of tropical delight with our Fresh Mango Cream Cake, where moist sponge layers are generously filled with homemade mango curd and enveloped in luscious vanilla whipped cream. Crafted entirely without eggs or dairy, this cake not only caters to a variety of dietary preferences but also maintains a light and irresistibly tempting profile, making it a standout dessert for any occasion.
Why You’ll Love This: If you appreciate the sweet, aromatic allure of mangoes, this cake is a true celebration of that love. The homemade mango curd provides a burst of fresh mango flavor, which beautifully complements the airy, vanilla-infused whipped cream. The sponge cake itself is a marvel of baking, achieving an enviable fluffiness without the use of traditional dairy or eggs, proving that indulgence can be both delicious and inclusive.
Perfect Occasion: This cake is a perfect centerpiece for summer gatherings, whether it be a family reunion, a casual barbecue, or a sophisticated garden party. It also serves as an excellent choice for birthdays and celebrations for those who prefer vegan or egg-free options. The vibrant appearance and refreshing taste make it a delightful treat for warm-weather festivities.
Decoration Tips: Adorn the top layer of your cake with thin slices of fresh mango fanned out in a circular pattern for a visually striking effect. Consider adding edible flowers such as pansies or marigolds to enhance the tropical theme. For a touch of elegance, sprinkle a light dusting of powdered sugar just before serving, or drizzle a little mango puree around the plate for an extra pop of flavor and color.
Sponge Cake Ingredients:
- 200ml milk (almond or choice)
- 1/2 tsp white vinegar
- 20ml plain unsweetened yogurt (almond or choice)
- 140g granulated sugar
- 60ml oil (sunflower or grapeseed)
- 2 tsp vanilla extract
- 10g corn starch
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- Optional: 1/2 tsp cardamom powder
- 150g all-purpose flour
- 1/8 tsp salt
Method for Sponge Cake:
- Preheat the oven to 177°C (350°F) and prepare two 6-inch cake tins with oil and lined with baking paper.
- In a bowl, mix milk, vinegar, and yogurt. Let stand for 5 minutes before adding sugar, oil, and vanilla extract. Stir until the sugar dissolves.
- Sift together all dry ingredients and gradually incorporate them into the liquid mixture. Divide the batter evenly between the prepared tins.
- Bake for 25-30 minutes, or until the cakes are set.
Mango Curd Ingredients:
- 120g mango puree
- 30ml milk
- 30ml water
- 35g granulated sugar
- 10g corn starch
- 25g soft butter
Mango Curd Preparation:
- Combine milk, mango puree, water, sugar, and corn starch in a pot over medium heat. Whisk continuously until it reaches a boil.
- Remove from heat, add butter, and mix until smooth. Transfer to a bowl, cover with plastic wrap directly on the surface, and chill for 1-2 hours.
Vanilla Whipped Cream Ingredients:
- 360ml whipped cream (non-dairy)
- 90g powdered sugar
- 2 tsp vanilla extract
Whipped Cream Preparation:
- In a mixing bowl, whip together all ingredients until stiff peaks form. Keep refrigerated until needed.
Cake Assembly:
- Place one sponge cake on a plate, add and smooth out whipped cream, then create a border around the edges. Fill the center with mango curd.
- Add the second sponge layer, cover lightly with whipped cream, and finish with a final layer around the cake.
- Decorate with fresh mango and additional mango curd if desired.
Keep the cake refrigerated until serving. Enjoy!
