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 the hot water with 65g of granulated sugar. Add egg yolks and vanilla essence, whisking until light and fluffy.
- Mix in the vegetable oil.
- Sift in all-purpose flour, cornstarch, baking powder, and a pinch of salt. Fold until just combined.
- In another bowl, beat egg whites until foamy. Gradually add remaining 65g of granulated sugar and beat until stiff peaks form.
- Gently fold the egg whites into the egg yolk mixture until well combined. Pour the batter into the prepared cake tin.
- Bake for 40-50 minutes or until the cake springs back when pressed. Once baked, turn cakes upside down to cool on a wire rack.
- Chill the cooled cakes in the fridge.
- For the whipped cream, mix thickened cream with granulated sugar and vanilla extract, whisking until stiff peaks form.
- Cut the cake into three equal layers. Assemble by placing one layer on a turntable, spreading a thin layer of whipped cream, and topping with thinly sliced mango.
- Repeat with the second layer, then add the final sponge layer on top.
- Cover the cake with a thin layer of cream and pipe a border with the remaining whipped cream.
- Decorate with mango cubes and refrigerate for 1-2 hours before serving.
Notes
Ensure the sponge cake is well-chilled before assembly for better layering.
You can use ripe mangoes for enhanced flavor.
For added decoration, consider adding mint leaves or additional mango slices on top.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.