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–+ servings
Mango Cake

Fluffy Mango Cake: A Refreshing Summer Delight for Everyone

This light and fluffy Mango Cake delivers refreshing summer vibes with its airy texture and tropical flavors.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Cakes
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Cake Flour Gluten-free flour can be substituted, but results may vary.
  • 1 tsp Baking Powder Ensure it's fresh for best results.
  • 4 large Eggs Whites and yolks separated, fresh eggs recommended.
  • 1/4 tsp Cream of Tartar An equal amount of lemon juice can be used as substitute.
  • 3/4 cup Sugar Divided into two portions.
  • 1/4 tsp Salt A pinch can be omitted for low-sodium.
  • 1/2 cup Milk Almond or oat milk can be used for dairy-free.
  • 1/3 cup Vegetable Oil Melted coconut oil is a good alternative.
For the Whipped Cream Topping
  • 1 cup Heavy Whipping Cream Coconut cream can serve as a vegan substitute.
  • 1/4 cup Powdered Sugar Avoid if using sweetened dairy alternatives.
  • 1 tsp Vanilla Extract Omit for plain whipped topping.
For the Filling
  • 2 cups Mangoes Fresh, ripe mango adds natural sweetness.

Equipment

  • Electric mixer
  • mixing bowls
  • 6-inch Round Cake Pans
  • whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare three 6-inch round cake pans with parchment paper.
  2. Sift together the cake flour and baking powder in a large bowl; mix thoroughly.
  3. Beat egg whites until foamy, then gradually add cream of tartar and 1/3 of the sugar until stiff peaks form.
  4. In another bowl, beat egg yolks with remaining sugar, salt, milk, and vanilla extract until fluffy and pale.
  5. Gently fold the dry ingredients into the egg yolk mixture, then add vegetable oil and fold in the meringue carefully.
  6. Divide the batter among the prepared pans and bake for 20-22 minutes until a toothpick comes out clean.
  7. Cool the cakes in their pans for about 10 minutes, then invert onto a wire rack to cool completely.
  8. Combine whipping cream, powdered sugar, and vanilla extract, beating until medium-stiff peaks form.
  9. Assemble the cake by layering whipped cream and fresh mango between the cake layers.
  10. Refrigerate the assembled cake for 1-2 hours before serving to set the layers.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 85mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

For best results, always use fresh ingredients and follow the gentle folding method to maintain fluffiness.

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