One of the yummiest birthday cakes I have baked this year, this delicious mango cake is the perfect centerpiece for a birthday on a hot summer day. The slices of fresh mango paired with the tangy blend of mascarpone and cream cheese atop a delicate sponge cake is a real delight to the taste buds. The Australian Women’s Weekly Cake Baking, from which the recipe is taken, has many more fantastic offerings I need to have a go at. For now, I’d carry on with my brother’s birthday celebration and indulge some more of that irresistible homemade cake.
MANGO & MASCARPONE SPONGE CAKE
For the Sponge Cake
2 eggs, room temperature
1/3 cup caster sugar
1/3 cup all purpose flour
1 1/2 tablespoons cornflour
1/4 tsp baking soda
For the Mascarpone Filling
250g cream cheese
200g mascarpone cheese
90g unsalted butter
1 tsp coconut extract
1 cup icing sugar, sifted
2 small mangoes, peeled
1/4 cup shredded coconut
- Preheat oven to 180oC. Grease a 9-inch round cake pan and line the base and sides with baking paper.
- Beat eggs and 1/3 cup sugar in a bowl with an electric mixer for about 8 minutes until thick and creamy.
- Triple sift flour, corn flour and baking soda together. Fold it into the beaten egg mixture until combined.
- Spread mixture into prepared pan and bake for about 20-30 minutes until the cake springs back to touch.
- Turn out cake onto a clean towel or sheet of baking paper and cool to room temperature before decorating.
- For the filling, bring cream cheese and butter to room temperature. Beat them along with the mascarpone.
- Add the coconut extract and the icing sugar in 2 batches, beat until fluffy. Slice the peeled mangoes thinly.
- Cut the sponge cake horizontally into 2 halves and sandwich with the mascarpone filling and mango slices.
- Frost the sides and top of the cake with remaining filling and garnish with the mango slices and coconut.