Ultimate Eggless Mango Cake Recipe | Mango Cream

Ultimate Eggless Mango Cake – I’ve done the egg version probably more than a year ago. It’s time for me to do the eggless version. This cake is so moist and soft. I realised the outcome turned out even softer and moist when I baked the layer in 3 pans. So perhaps you can take note of this. Hope you’re inspired to make this cake. Enjoy!

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FOR FULL RECIPE, please visit my blog at https://gracioustreatz.wixsite.com/bakewithlove/eggless-mango-cake

I’m using 3 6-inch pans (you can also baked all in a pan, if you wish)

• Eggless Sponge Cake
240ml [1 cup] milk
15ml [1 tbsp] vinegar
250g [2 cups + 1tbsp] cake flour
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
180g [¾ cups + 2 tbsp] fine sugar
130g [½ cup + 1½ tbsp] oil
1 tsp vanilla extract

• Cream Filling
300g [1¼ cup] whipped cream
30g [2 tbsp] fine sugar

1 large mango (cut in chunks)
A few chunks for making the puree, blended

• Cream (to cover the cake)
360g [1½ cup] whipping cream (divided)
45g [3 tbsp] fine sugar

30g [2 tbsp] mango puree
Tiny bit of yellow food colouring (optional)

• Decorations
Tip 869 – white cream
Tip 6ft – yellow cream
Mango cubes
Mint leaves

[1 tbsp sugar + 2 tbsp hot water]


• Eggless Sponge Cake
1. Preheat oven at 180°C/355°F.
2. Prep the pans, grease and flour them. Set aside.
3. Add vinegar into the milk. Give it a quick stir and let it rest for 5 minutes.
4. Sift all the dry ingredients (cake flour, baking powder, baking soda and salt)
5. In a large mixing bowl, add sugar and oil. Mix vigorously until well combined.
6. Add vanilla extract.
7. Add in the milk mixture in a 3 batches, alternate with the sifted dry ingredients. Mix until combined.
8. Add in the sifted dry ingredients in a 3 batches, alternate with the milk mixture. Mix until combined, do not over mix. Switch to a spatula to mix and scrape the bowl to ensure even mixing.
9. Divide the batter evenly into the prepared 3 pans. Tap the pan on the table few times to release air bubbles.
10. Bake in preheated oven at 180°C/355°F for 25-30 minutes or until inserted skewer comes out clean.***
11. Remark: If you’re using just one pan for all the batter, bake in preheated oven at 180°C/355°F for 35-40 minutes or until inserted skewer comes out clean.
12. Let the cake cool completely. Trimming the dome surface to get even layers.
13. Cut the mangos in chunks and set aside.
14. A few chunks to be blended to make some puree. Set aside for later use.

• Cream Fillings
1. In large mixing bowl of whipping cream, mix a few seconds.
2. Add in the sugar. Continue mixing until stiff peaks

• Cream (to cover the cake)
1. In large mixing bowl of whipping cream, mix a few seconds.
2. Add in the sugar. Continue mixing until soft peaks formed.
3. Divide the cream into halves. Refrigerate one half.
4. For the other half, place it over a bowl of ice. Continue mixing until stiff. Add in the puree and mix until combined. Add in a tiny bit of yellow food colouring. This is optional. Mix until combined.
5. Refrigerate the yellow cream while working on the white cream.
6. Bring out the white cream from fridge. Place it over the bowl of ice. Whisk until stiff.

• Refer to the video for assembling the cake and covering the cake with the creams.

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