Summer is the best fruits season all year. Everything is in season – fresh raspberries, peaches and apricots, sweet cherries, big and juicy mangoes and so much more! On top of it all, everything is so cheap and it takes a lot of self-control for me to not buy everything! I made this cake as a Christmas gift for my Ming Court bosses. They really loved it and praised the fluffy texture of the cake and sweetness of the mangoes.
Sponge Cake
Ingredients:
- 6 egg whites
- 125 g caster sugar
- 1/2 tsp cream of tartar
- 6 egg yolks
- 100g sugar
- 1/2 tsp vanilla essence
- 5 tbsp corn oil
- 2 tbsp orange juice
- 100 ml thickened cream
- 140 g self raising flour
Method:
- Preheat oven accordingly.
- Whisk egg whites, sugar and cream of tartar.
- Whisk egg yolks, sugar and vanilla essence till light and creamy.
- Add in corn oil, orange juice and cream. Mix well.
- Stir sifted flour and fold gently to mix.
- Pour egg yolk mixture lightly into egg white mixture. Mix evenly with a big spoon.
- Pour into ungreased pan. Bake till set.
Mango Custard Layer
Ingredients:
- 900ml thickened cream
- 3 fresh mangoes, pureed
- 35g green bean powder
- 30g custard powder
Method:
- Mix all ingredients together in a saucepan and bring to boil over medium heat.
- Stir till it thickens. Use immediately.
Assembling
- Layer cake into 3 layers. Pour fudge over one layer, top with second layer and repeat.
- Leave to set in refrigerator.
- Reheat remaining fudge and coat the rest of the cake.
- Decorate as per preference.
Hi Pearlyn
What’s green bean powder? I haven’t heard of that one before. Can I get it at Wings?
Hi Rita,
I haven’t seen it at Wing but I got mine from Chinese Emporium in Moonah. It’s used in a lot of asian dessert recipes.
wow! If you are living near my place, I would have ordered this from you
Your mango cake is beautiful! 
Beautiful blog !
I love your recipes and your photos.
I hope you don’t mind, but I’ve added you to my blogroll so I can visit often
Thank you so much for your support guys!
Hi Perlyn
I have been looking for an excuse to make this cake.
I think it will be our Christmas Cake – very appropriately OTT!
Even tho mango is not native to us here in the Huon Valley – cannnot always do Summer Pudding for Christmas.
One question – what temp do you preheat & cook the cake – I cannot seem to see that in the instructions.
Have a great Christmas in Sydney.
It all got too hard, the Moonah shop did not have green bean powder and Wings closed by the time I got there.
Sorry, this year’s Christmas desert is going to be Mango Misu from the current Delicious magazine.
Hi Rene,
Sad to hear you didn’t get a chance to make this cake for christmas. Oh well, you’ll get another chance to.
I normally preheat to 175/180C. Let me know how you go when you get a chance to make it.
Hope you’ve had a great Christmas yourself and have an excellent New Year ahead.
Cheers,
Pearlyn
Thanks so much Pearlyn for hose additional instructions.
I’ll go on a green bean powder hunt for next year.
The Mangomisu was a big hit and we made raspberry icecream with the leftover marscapone mix.
Happy New Year.
it looks like a giant hamburger with mustard on it