Light and Airy Mango Cream Cake: A Tropical Delight with Homemade Mango Curd

Dive into the tropical sweetness of this Mango Cream Cake, featuring two layers of moist sponge cake filled with homemade mango curd and topped with a generous amount of vanilla whipped cream. This cake offers a refreshing lightness that makes it perfect for any dessert occasion, especially during warmer seasons.

Why You’ll Love This

The combination of fluffy sponge cake with the tangy and sweet mango curd creates a delightful flavor experience, while the vanilla whipped cream adds a luxurious texture. This cake is not only a visual treat with its bright and inviting colors but also a stable and delicious option for any gathering, thanks to the longer shelf life of the mango curd compared to other mango preparations.

Perfect Occasion

This Mango Cream Cake is perfect for spring and summer gatherings, such as garden parties, birthdays, or family get-togethers. It’s also an excellent choice for high tea events or as a festive dessert during holiday celebrations that call for something uniquely flavorful yet light.

Decoration Tips

For a visually stunning presentation, top the cake with thin slices of fresh mango and a few dollops of mango curd. Add some edible flowers or mint leaves for a touch of elegance. Consider using a French star nozzle when piping the cream to give the cake a professional and decorative finish.

Sponge Cake:

1. Prepare:
   • Preheat your oven to 350°F (175°C). Grease two 6-inch round cake tins and line them with baking paper.
2. Mix Wet Ingredients:
   • In a bowl, mix milk (room temperature), vinegar, and yogurt. Let it sit for 5 minutes before stirring in the sugar, oil, and vanilla extract until the sugar is almost dissolved.
3. Add Dry Ingredients:
   • Sift together flour, baking powder, baking soda, cardamom powder (optional), and salt. Gradually mix these into the wet ingredients until well combined.
4. Bake:
   • Divide the batter equally between the prepared tins. Bake for 25-30 minutes, or until the cake is firm to the touch. Allow to cool completely.

Mango Curd:

1. Cook:
   • In a pot, whisk together mango puree, milk, water, sugar, and corn starch. Bring to a boil while continuously whisking. Once boiling, remove from heat and stir in the butter until the curd is smooth and glossy.
2. Chill:
   • Transfer to a bowl, cover directly with plastic wrap, and chill for 1-2 hours until completely cold.

Vanilla Whipped Cream:

1. Whip:
   • In a bowl, whip together the cream, powdered sugar, and vanilla extract until stiff peaks form. Refrigerate until ready to use.

Cake Assembly:

1. Layer Cake:
   • Trim the top of the sponge cakes to create a flat surface. Place the first layer on a plate, spread half of the whipped cream, and make an indent to add 1/4 cup of mango curd.
2. Stack and Decorate:
   • Place the second cake layer on top, cover with a thin layer of whipped cream, and chill for 30 minutes. Apply another layer of whipped cream, smoothing the edges with a spatula.
3. Final Touches:
   • Fill a piping bag fitted with a French star nozzle with the remaining cream and pipe onto the top of the cake. Garnish with more mango curd and freshly cut mango slices.

Enjoy this heavenly Mango Cream Cake, a perfect blend of tropical flavors and creamy textures!