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.



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.