Mango Mini Cakes with Whipped Cream Frosting
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
mins
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Total Time
1 hr 10 mins
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Servings
4 mini cakes
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Calories
404 kcal
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Course
Dessert
Mango Mini Cakes with Whipped Cream Frosting
Report
A classic sponge cake drenched with sugar syrup and topped with sweet mango puree, mango chunks and whipped cream frosting.
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Ingredients
Sponge Cake
- 2 large eggs
- ¼ cup granulated sugar
- ¼ teaspoon vanilla extract or 1 teaspoon vanilla essence
- ¼ cup all-purpose flour
Sugar Syrup
- ¼ cup warm water
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
Whipped Cream Frosting
- 200 g heavy cream cold
- 2 tablespoon icing sugar
- ¼ teaspoon vanilla extract or 1 teaspoon vanilla essence
Layering & Garnish
- 2 medium fresh mangoes
- fresh mint as required
Instructions
- Beat the eggs with a whisk attachment for 5 minutes on high speed until thick and fluffy. Add the sugar and vanilla extract and beat for a further 1 min.
- Sift in the flour in halves into the batter. Gently fold and do not over mix as it can deflate the cake mix. While mixing scrape the bottom of the bowl to ensure there are no streaks of flour.
- Line a 8"(20 cm) springform pan with parchment paper and don't grease the sides. Bake for 10-12 mins in a well-preheated oven at 180 °C until it is golden brown from the top and toothpick inserted into the center comes out clean.
- Remove from the oven and slide a butter knife along the edges to loosen the cake. Invert onto a cooling rack and peel away the parchment paper. Let the cake cool.
- Prepare sugar syrup by mixing warm water, granulated sugar and lemon juice.
- Make the whipped cream frosting in a cold mixing bowl. Add the chilled cream to the bowl and start beating on high speed till soft peaks form. Put in the icing sugar and vanilla extract and continue beating till stiff peaks form. Put in the refrigerator while you work with cake.
- Peel one mango, discard the seed and blitz it into a chunky puree. Set aside.
- Peel the other mango, discard the seed and cut the flesh into small cubes.
- Once the sponge cake is cooled cut 8 identical circles with a 2" (5cm) round cookie cutter. If the sponge cake is very crumbly and hard to work with you can put it in the freezer for 5 minutes.
- Put the whipped cream frosting into a piping bag attached with a closed star piping tip.
- Lay one round of sponge cake on the surface. Pour a teaspoon of mango puree on it. Work very gently as this cake is very delicate. Pipe some whipped cream frosting on top. Add mango cubes. Then place another layer of sponge cake. Repeat with mango puree, whipped cream frosting and mango cubes.
- Add fresh mint leaf on top and serve.
Notes
- To get the best results out of this recipe, use sweet and ripe Pakistani or Indian mangoes.
- This recipe card contains affiliate links. Read my disclosure policy here.
Nutrition Information
Show Details
Calories
404kcal
(20%)
Carbohydrates
49.3g
(16%)
Protein
6.4g
(13%)
Fat
22g
(34%)
Saturated Fat
12.6g
(63%)
Cholesterol
162mg
(54%)
Sodium
57mg
(2%)
Potassium
365mg
(10%)
Fiber
2.9g
(12%)
Sugar
39.7g
(79%)
Vitamin C
35mg
(39%)
Calcium
67mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4mini cakes
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 49.3g | 16% |
| Protein | 6.4g | 13% |
| Fat | 22g | 34% |
| Saturated Fat | 12.6g | 63% |
| Cholesterol | 162mg | 54% |
| Sodium | 57mg | 2% |
| Potassium | 365mg | 8% |
| Fiber | 2.9g | 12% |
| Sugar | 39.7g | 79% |
| Vitamin C | 35mg | 39% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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