Mango Cake Recipe

Mango Cake Recipe Ingredients US CUSTOMARY METRIC Servings: 12 slices of cake For the Easy Sponge Cake: 6 large eggs, room temp 1 cup granulated sugar 1 cup all-purpose flour 1/2 tsp baking powder For the Mango Cake Filling/ Topping: 1 lb fresh mangos, (2 medium) peeled and thinly sliced into strips 1 lb fresh mangos, (2 medium) 1 1/2 cups puréed 1 to 4 Tbsp sugar, if needed For the Cream Cheese Frosting: 16 oz cream cheese, 2 packages, softened 1 cup unsalted butter, (16 Tbsp), softened 2 1/2 cups powdered sugar 2 tsp vanilla extract


Prep: Pre-heat oven to 350˚F. Line the bottoms of two 9" cake pans with parchment (do not grease).


In the bowl of a stand mixer fitted with whisk, beat 6 eggs on high speed 1 min until foamy. Gradually add 1 cup sugar then continue beating on high for 8 min. It will be whipped and forming thick ribbons when you pull up the whisk.*

In a separate bowl, whisk together 1 cup flour and 1/2 tsp baking powder.

Sift flour into batter 1/3 at a time, folding between each addition, just until no flour streaks remain. Scrape from the bottom to catch any hidden flour pockets. Divide evenly between prepared cake pans and bake at 350˚F for 23-28 min (my oven takes 25 min). Tops should be golden brown and spring back when poked lightly.

Run a knife or thin spatula around edges to loosen and invert onto wire rack. Peel back parchment paper right away and let cakes cool right-side-up to room temp before cutting them in half.  ENJOY