Ingredients
Scale
- 4 Large egg yolks
- 1 1/2 tbsp hot water
- 2 tsp Vanilla essence
- 2 tbsp Vegetable oil
- 65g Granulated sugar (I) (1/3 cup)
- 40g All purpose flour (1/3 cup)
- 60g Cornstarch (1/2 cup)
- 1/4 tsp Baking powder
- Pinch of salt
- 4 Egg whites
- 65g Granulated sugar (II) (1/3 cup)
- 600ml Whipped Cream (2 1/2 cups)
- 100g Granulated sugar (1/2 cup)
- 1 tsp Vanilla extract
- 3–4 Large Mangoes, peeled and sliced
Instructions
- Preheat your oven to 160°C (320°F) and line the bottom of an 8-inch cake tin.
- In a large bowl, mix hot water with 65g of granulated sugar. Add egg yolks and vanilla essence, whisking until fluffy.
- Mix in vegetable oil, then sift in flour, baking powder, and cornstarch. Gently fold until combined.
- In another bowl, beat egg whites until foamy. Gradually add 65g granulated sugar and beat until stiff peaks form.
- Fold egg whites into egg yolk mixture until well combined. Pour batter into the prepared tin and bake for 40-50 minutes.
- Once baked, turn the cakes upside down to cool on a wire rack. Chill in the fridge.
- For the whipped cream, mix thickened cream, granulated sugar, and vanilla extract in a bowl, whisking until stiff peaks form.
- Cut mangoes, keeping one for large cubes and slicing the rest thinly.
- Cut the sponge cake into three equal layers. On a turntable, layer cream, sliced mango, and another sponge.
- Repeat the layers, ending with the final sponge layer. Cover the cake in a thin layer of cream for a smooth finish.
- Decorate with remaining cream using a piping bag, adding mango cubes on top. Refrigerate for 1-2 hours before serving.
Notes
Ensure egg whites are at room temperature for better volume when beaten.
Chill the cake for at least an hour to set the layers and enhance flavors.
Use ripe mangoes for the best taste and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.