Monday, November 7, 2011

Mango and Cream Cake

 I've been asked many times to share the recipe I use for my mango cake.  I have not (till now), because, in order to make a good mango cake (meaning, using fresh mangoes only and not canned!), I have to patiently wait for the mango season here.  Unlike in the Philippines where I grew up, mangoes, even during the summer months here in Australia, are not as readily and as cheaply available.

Anyway, with some luck, I found relatively inexpensive, good-sized mangoes at Aldi.  They were 99 cents a piece.  Still not as cheap as I would have wanted but the price should go down more in the coming months.

Made this for my brother's advanced birthday celebration.
There is nothing extra special about this kind of cake.  For me, it all simply comes together beautifully because of the mangoes.  The cake is just a basic chiffon flavoured with vanilla and a little of something citrus like lemon or orange (just like the caramel cake).  The frosting is again my favourite whipped cream frosting (used in both the purple yam and cookies and cream cakes). 

MANGO AND CREAM CAKE (recipe suitable for two 9" by 2 1/2" round pans, or one 10" by 3" round pan)

Chiffon Cake:
{A}
2 1/4 cups sifted cake flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup white sugar

{B}
1/2 cup corn/canola oil
7 egg yolks, from extra large eggs, at room temperature
2/3 cup water **
1 teaspoon vanilla extract
1/2 teaspoon lemon or orange extract

{C}
7 eggwhites
1/2 teaspoon cream of tartar

{D}
3/4 cup white sugar

**In my earlier attempts at making this cake, I used mango nectar/juice (instead of water ) to give flavour to the cake, but found the resulting cake colour unappealing to me.  So I just ditched it and put the mango goodness to work on the frosting instead.  Much better, I would definitely say.

Procedure:
1. Preheat oven to 175 degrees Celsius. Line bottom of baking pans with parchment paper.  Do not grease pans.
2. In a large bowl, combine {A} well. Add in {B}. Beat with electric mixer or by hand until smooth and well blended.
3. In a separate bowl, beat {C} on high speed until frothy. Gradually add in the sugar {D} and beat until stiff peaks are formed. Gradually and gently fold in egg whites into egg yolk mixture. Pour batter into baking pans.  If using two 9" pans, divide the batter equally.
4. Bake for about 55 minutes or until top springs back when lightly touched. Invert pan into wire rack immediately and cool completely.
5. To release cake from pan, carefully run a thin knife around sides of pan, then invert. For easier handling, wrap your cake very well in cling film, then refrigerate overnight before frosting.


Mango Whipped Cream Frosting:
2 cups whipping or thickened cream, very cold
1 250g bar of cream cheese, soft but still cold
1/2 cup sugar
1 teaspoon vanilla extract
about 3 medium-sized mangoes (more if you love mangoes!)

*Make sure your mixing bowl and beaters for the whipped cream are all well chilled to achieve better volume.

Puree mango meat of one mango.  Set aside.

In a small bowl, beat the cream cheese until smooth.  Set aside.

In your chilled bowl and using clean beaters, beat the whipping cream, sugar and vanilla until the mixture is quite stiff. Gently fold in the cream cheese then beat again at high speed for a few seconds or just until everything is well combined.  Be careful not to overbeat.  Carefully fold in the mango puree.


To assemble:

Cut up the rest of your mangoes into small cubes or thin slices (whichever you prefer) to use for the filling and for garnishing.

Place one cake layer on your cake board, top side up. Use some of the frosting to fill the cake.  Scatter the mango cubes/slices all over the filling.  Place the top cake layer over the bottom layer, bottom side up.  Frost the cake with the remaining whipped cream frosting, decorate as desired and garnish with more mango cubes/slices.

Now that's one refreshing summer cake!
Best served cold.  Enjoy!



PS. You can substitute the mangoes with peaches and have a Peaches and Cream cake instead!  Just as yummy!

57 comments:

  1. Finally, can't wait to try this! Thanks!

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  2. Thank you Corrine for always sharing your recipes. If its from you it never fails to amaze my taste buds!

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  3. Great recipe! My daughter is in love with this cake!

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  4. Omg I drooled reading this recipe! Thank you for sharing. Can I just pls ask, how far in advance can i make this? I want to make it for Christmas but since I'm hosting and will be preparing other things, I'm looking at recipes I can make ahead of time. Will this keep long assembled?

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  5. It will probably keep for a few days as long as it is in a well-covered container. Personally though, I do not like assembling cakes way ahead of time, especially one like this as it has whipped cream, cream cheese and fresh fruit. What I would suggest is for you to bake the cake even a week before then freeze it. Thaw and frost maybe the day before Christmas.

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    1. hi! i made this cake today,and its so good,my family loved it,next i will try to bake ur ube macapuno,sadly i can't find the ube flavor here in newzealand...

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  6. Hi. I wanted to make this for Christmas but as it is I have run out of time to make the chiffon cake :( So i have this grand idea that maybe i could use the mango flavoured icing to ice my vanilla cupcakes. Do you think it will be ok? Do you suggest to change anything on the icing? Is it mango-ey enough? Sorry for the million questions. But thanks in advance for your answer... :)

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  7. Also another question, when you piped your icing is it straight from the beaters or do you have to let it sit in the fridge to harden up to get firmer icing / better texture for piping?

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  8. My suggestion is for you to top the cupcake with more mango cubes.

    Yes, I do pipe it straightaway. Make sure you have very cold cream, bowl and beater when you make the frosting to ensure it will turn out nice and stiff for piping.

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  9. hi corinne!i inspired your cake recipes..i've seen all your cakes in flicker-yahoo,it looks very yummy and lovey presentation..i would like to ask your recipe for your frosting the swiss meringue buttercream..many thanks..

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  10. Swiss meringue buttercream recipe is with the mocha chiffon cake recipe. Just scroll down to find it.

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  11. Hi Corinne, happy new year to you and your family! May I just ask.. Can I replace the 2/3c water with a mango purée (not juice)? How do you think it would affect the texture of the cake? Thanks!!!

    Cathy

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  12. I was just looking at strawberry chiffon cake recipes earlier and found that in place of the liquid, 3/4 cup strawberry puree is used. I suppose it would be the same amount with mango. Let me know how it goes.

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  13. hi Corinne! I want to thank you for sharing this recipe. I made a 20th anniversary cake for my friend using this recipe,twas a big hit! all gone after the couple had a slice..it is really yummy! thanks again..

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  14. oh my most of my favorite cakes are here!!^.^ cant decide which one to make first hehe

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  15. i just made this mango & cream today,cant help it!lol it really came out great and hubby had 2 slice lol (double layer pa yun)haha..thank you so much sa recipe..i wonder anong cake naman susunod ko i bi-bake from your site lol.patay na naman and diet nito :)) thanks again and more power!

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  16. Ola Corinne!! I just love your recipes!! :) Im done making the chiffon cake this morning, now Im making the frosting.. its for my Mom's birthday tomorrow.. Actually , I wanted to make the Ube Macapuno Cake (your recipe ofcourse) but she insisted on this one, so Mango Cream cake in the making.. thanks to you.. mwah!

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  17. do you have sansrival, sylvannas , strawberry shortcake and tiramisu cake recipe. i only trust your website because others don't the give exact recipe only your recipes works for me. thankyou.
    -isabel

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  18. Hi Corinne! I made the mango cake! It was amazing! I tried making into cupcakes but I can't get the temperature and time right. Also, I could not pipe the icing. Any tips??? Especially with the icing, it was too runny. Thankyou!

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    1. I find that if I beat the cream cheese separately in another bowl, then fold it in into the whipped cream, I get a stiffer frosting. Carefully fold in the cream cheese then beat for a few seconds until everything is combined.

      Also, put your bowl and beater in the freezer to chill it before using.

      I do not really use chiffon cake recipes for cupcakes. They tend to sink.

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  19. Hi Corinne,

    Why are we not supposed to grease the pans? I just tried this recipe, and it tasted amazing, but the cakes were hard to get out of the pan. I used a knife around the edges, but it left the edges of the cake ragged. Do you have any suggestions for this?

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    1. Ok, this is just my two-cents worth.

      Chiffon cakes are usually baked in ungreased tube pans because the cake batter has to stick to the sides and to the centre tube in order to rise properly. I'm sure you've seen a chiffon cake baked in a tube pan - isn't the height impressive?

      I've found that a regular pan (not tube) does the job as well BUT if you use a nonstick pan or if you grease your pan, yes, the cakes will rise but as soon as you take them out of the oven, the sides will pull away from the pan and the cake will sink. I am 100% sure of this. You will have gained all that height in the cake only to lose it afterwards.

      My suggestion for you is to try baking a chiffon cake in a greased pan just so you will personally see what I am trying to say.

      I use an angled spatula to release the cake sides. I do it carefully and slowly, pressing the spatula against the pan rather than the cake itself. You will not get perfectly smooth sides but the more careful you are, the less "damage" you will do to the cake. Remember too that the cake will be covered with frosting and can easily be "repaired" and made smooth again.

      Hope that helps.

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    2. Yeah I was thinking that was the reason for not greasing the pans, and my cake definitely did not sink like it usually does when I grease the pans. I will try to use a spatula next time. Thanks for the tips!

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  20. Hi, Corinne. You've mentioned about a Strawberry Chiffon Cake recipe that you've looked at and I remember that when I was still in the Philippines, Red Ribbon had a Strawberry Cake but was discontinued due to the seasonality of the fruit. Do you have a Strawberry Chiffon Cake recipe to share or I could just use this recipe and use strawberries instead? Thanks so much - RR

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    1. Yes, I did try making a strawberry chiffon with strawberry puree in the cake batter but I didn't like it. I think that using the recipe here and just replacing the mangoes with strawberries in the filling and frosting would be a much better option.

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    2. Thank you, Corinne. I'll try your suggestions. I'll let you know how it turns out :) - RR

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  21. Hi Corrine!

    First of all I would like to thank u for sharing ur expertise in baking. I've tried making this recipe, even the ube macapuno cake but unfortunately the frosting was a bit sour... I've got this feeling that it's something to do with the soft cheese. What do u normally used? I was just thinking of mascapone cheese would that be a good? Many thanks and congratulation.

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    1. Cream cheese by itself is a bit tangy BUT the made up frosting (with whipped cream) should not be sour at all. What kind of cream cheese did you use? PHILADELPHIA is my recommended brand.

      Mascarpone cheese is very soft. If you use it (as with tiramisu), you won't be able to pipe it.

      If you don't like the cream cheese taste, you can stick with a regular whipped cream frosting (just whipped cream and sugar). It won't be as stable though. Cake needs to be refrigerated until ready to serve.

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  22. Ms. Corrine, would it completely change the taste of the cake if I used a store bought cake mix and used a mango buttercream frosting instead?

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    1. If you would do that (use a cake mix instead of the chiffon cake recipe and buttercream instead of the whipped cream frosting), then that's a completely different mango cake altogether, isn't it?

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    2. I was just wondering because the person I'm making the cake for can't have cream cheese. What would you say would be a good substitute?

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    3. I suggest you bake the cake from scratch using the recipe here and frost with your mango buttercream. That would be much better than using a cake mix.

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  23. Hi Corrine,

    What time of icing would you suggest I use if I were to pipe "Happy Birthday" on the cake or is piping gel best? Thank you.

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    1. Piping gel would be good as you can already buy this in small tubes.

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  24. Hi ms. Corinne,where exactly do you buy your lemon or orange extract?im also from melbourne.salamat po.

    Catherine

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    Replies
    1. Extract/essences are widely available in any big supermarket (Coles, Woolies, etc).

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  25. Thank you ms. Corinne,i thought i need to use lemon or orange extract,pwede po pala ang essence.i wanted to try this since it 's mango season now.thank you po ulit ms. Corinne:)

    Catherine

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  26. Ms. Corrine. Hi. I just finished baking my batter. I was surprised on its appearance. It's like a big cupcake. With its center really raised up. I'm wondering what I've done wrong. Please help thanks!

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    1. What size of cake pan did you use? Sometimes when the cake batter is too much for the pan, the cake rises too high. Maybe next time, lessen the amount you put in and bake the excess as cupcakes.

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  27. hi corinne

    would like to try this recipe but i'd like to ask you first if the taste would change in case i replace the 2/3 c water with milk instead? thanks!

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    1. Yes, you can certainly use milk. It will taste even better!

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  28. Hi Corinne,

    i tried the mango & cream cake but i used the chiffon cake batter from your ube macapuno recipe and it turns out delicious..i replaced the purple yam with pureed mango and it taste even better..and all my pinay friends here in sydney loved it! thanks :)

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  29. grabe just made it..... super sarap....

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  30. hi ms corinne

    Thanks for the great recipes! I just have a question..would it be fine if I use mango extract instead of lemon extract? And do u think that its okay to use the recipe for ube macapuno chiffon cake... Just replace the grated ube with purred mango? Thank you sooo much!!more power!

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    1. Please see previous comment (using pureed mango). Mango extract? Why not?

















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  31. Hi corrine,

    Would it be okay to use ready made whipped frosting instead of the thickenned/whipping cream? Thanks.

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    1. Ready made whipped cream will weep (more so with the mango puree) so unless you will eat your cake immediately after frosting your cake, I would not advice its use. The cream cheese in the recipe here makes the frosting very stable.

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  32. Hi! This cake looks yummy! I bet it taste yummy too and I really want to make it since my daughter loves mangoes.
    I think your presentation looks wonderful too! How did you make that kind of swirl on top? Thank you!

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    1. Did you mean the borders? Use a large star tip.

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  33. You have a good site. Very organized and you give good tips. I'll try your recipes. Thanks

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  34. I will try this recipe soon for my sister's birthday.thanks for sharing your lovely recipe.

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  35. Thank you for sharing! In my grocery store, we usually have several different types of mangoes available. Is there a particular kind that you recommend for this recipe? (or would you be able to post a picture of the mangoes that you use?) Thanks!

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    1. My favourite are Calypso mangoes but since they are not always available and are sometimes quite expensive, I buy other kinds as well. Any sweet mango with a firm flesh (not too fibrous) works for me.

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  36. Hi corinne, i just made your mango cake... But my frosting failed!�� it was too runny! It became runny when i added the mango puree... And i cant do anything about it.. Any tips on how to make it thicker?? Thanks! ��

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    1. I have not tried this but you can probably chill the cream then re-whip it.

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  37. Thank you for your recipe Corinne. I blogged about it here. Regards,
    Michelle
    http://cabbycraft.blogspot.com/2014/04/baking-mango-chiffon-cake.html

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