Eggless Mango Cream Cake

Name: Eggless Mango Cream Cake
Prep time: 15 min
Cook time: 30 min
Ingredients: 550 gm Yogurt; 5 gm Baking soda; 230 ml Oil; 260 gm Castor sugar; 350 gm Flour; 10 gm Baking powder; 10 gm Vanilla; Pinch of Salt; 150 gm Fresh mango (pulp and pieces); 10 gm Icing sugar; 10 gm Lime juice; 10 gm Corn starch; 500 ml Whipping cream; 5 gm Corn starch; 15 gm Icing sugar; Mango pieces

Fluffy vanilla sponge cake sandwiched between lightly sweetened whipped cream, alphonso mango purée and mango chunks. This cake is perfect for the summer!

I am a lover of Alphonso mangoes. I have tried many types and everyone has their favourite and mine is hands down Alphonso. I’ve been an advocate since I was a child. Its been my go to fruit in season at all times. I love buying them fresh and making the puree, freezing it and prolonging the season for as long as possible. This is my first recipe of the season this year ad I so thrilled to be sharing this cake with you. It is very simple and happens to be eggless.

There are 3 main parts to this Eggless Mango Cream Cake, which is, the vanilla sponge cake, the whipped cream and the mango puree which we turn into an eggless mango curd. We also use mango chunks to add more mango goodness into the cake. I have used fresh mangos to make the puree and for the chunks as well. I would recommend using only fresh unless you can get your hands on good quality 100% alphonso mango pulp. If you cannot get your hands on alphonso mangos the recipe works with any mangos you have but if they aren’t sweet enough you will need to adjust the sugar accordingly.

What ingredients do you need to make this Eggless Mango Cream Cake?

To make the cake we need full fat yogurt, baking soda, vegetable oil, sugar, all purpose flour, baking powder, vanilla and salt. For the whipped cream we need double/heavy cream, corn flour and icing sugar. It is a mango cake and the purée mangoes are added in two parts, the purée and chunks. We need fresh mango pulp for the puree, icing sugar, lime juice and corn flour.

What equipment do you need to make this Eggless Mango Cream Cake?

To make the cake we need a large mixing bowl, a whisk and sieve to sift the flour into the wet ingredients. To make the whipped cream we need a large mixing bowl and electric beater – you could use a whisk or stand mixer instead. We need a sauté pan for the mango purée/curd. We bake the cake in 2 8/9 inch round tins that is lined with baking paper. I also like using an offset pallet knife to decorate the cake during assembly. The cake is served on a stand but a platter or plate works fine too.

What substitutes can you use to make this Eggless Mango Cream Cake?

Yogurt –

You can use any yogurt you like. To make this recipe vegan you can use coconut yogurt or tube yogurt as well to make this recipe.

Flour –

All purpose flour is what I’ve used to make this recipe, you can use cake flour or self raising flour as well.

Oil –

You need to use a neutral flavored oil here, I’ve used sunflower but you can use corn oil, or any vegetable oil to make this cake.

Whipping cream –

It is an Eggless Mango Cream Cake hence you need cream. It must be heavy or double cream in order for it to whip up well.

Mangoes –

Ive used Alphonso mangoes here but you can use any mangoes you like yo make this cake. I would suggest using fresh mangoes to make this recipe.

How to make this Eggless Mango Cream Cake?

We start by preheating the oven to 180℃, line our cake tins with oil and baking paper, set them aside. In a large mixing bow, add the yogurt and baking soda, whisk it well and let it get bubbly. This helps the cake become tender and fluffy once it bakes. Add the oil and sugar, whisk well. Sift in the flour, baking powder, salt and add the vanilla. Whisk well until combined and smooth. Divide into two tins and bake for 30 mins until a toothpick inserted into the center comes out clean. Remove the cakes and let them cool down completely before assembling.

To make the mango purée /curd, we clean our mangoes (pulp, juice and pieces) and add it into a bowl, add lime juice, icing sugar and using a fork smash the mixture until chunky and somewhat uniform. Pour into a sauté pan, add the corn flour and cook for 5-8 mins on mediums, stirring constantly until thicker. Remove from the heat and transfer to a bowl, let it cool down completely. Cut up som mangoes and scoop out some chunks for the cake and garnish.

To make the whipping cream, we must ensure the cream is fridge cold, the bowl and beater is grease free and clean. On low speed we start beating the cream until it becomes frothy. Add the corn flour, icing sugar and continue beating on low speed until the cream looks foamy and thicker in consistency. Increase the speed and whip until you have stiff peaks. Now it is time to assemble the cake. Place one cake layer bottom side down on a cake stand, add some cream, add the cooled mango curd, some mango chunks and more cream to cover it up. Add the next layer of cake and cover the top and sides with the remaining cream. If you like you cake pipe some cream on the top for additional decoration. I like adding more chunks and curd on the top. Let this chill for an hour before slicing and serving.

How to store the Eggless Mango Cream Cake?

Once the cake has been assembled it must be consumed within the next 2-3 days. I slick to stop the skein an air tight container to ensure no moisture goes out or comes into the cake. You could make the mango curd and the sponge ahead of time as the cake on its own can stay in the fridge for upto 3 days in the fridge and 1 week in the freezer. I storing all my cakes in cling wrap and air tight containers/zip lock bags. The mango curd can last in the fridge in an air tight container for a week.

Now that we have understood how to make this cake, let us get baking. Happy Mango Season Ninjas!