Mango Vanilla Cake

If summer came in a cake, it would be this mango vanilla cake. The soft, fluffy vanilla sponge loaded with mango jelly creates a cake that is so light and makes it the perfect summer cake. Sour cream frosting isn't a go-to frosting, but Its luscious texture and mild sourness create a beautiful combination. That pairs perfectly with the flavours of the cake. This holiday season create the perfect cake for your family and loved ones with this recipe!

Serves: 8

Ingredients

Sponge

2 cups Flour

2 tsp baking Powder

1 tsp baking Soda

Pinch of Salt

1 ⅓ cup granulated Sugar

4 Eggs

120g unsalted Butter

100g Half’n’Half

2 tsp Vanilla extract

Mango Jelly

1 cup Mango puree

3 tbsp granulated Sugar

¼ cup Water

½ tsp Gelatin

1 tbsp cold Water

Sour-Buttercream Frosting

2 cups Sour Creaming

2 tsp Vanilla extract

225g unsalted Butter

¼ cup Heavy cream

3 cups Icing sugar

Topping

Blueberries

Strawberries

Rosemary leaves

Method

Step 1- Sponge

Preheat the oven to 170℃, line 2 6-inch pans with parchment paper, and grease the sides with butter. Add butter, half’n’half and vanilla extract to a saucepan and place it on low heat and cook till the butter melts completely. Then take it off the heat and let it rest for 5-10 minutes.

Step 2

Add eggs to a mixing bowl and with a hand beater on medium beat till they double in size. Then add in the granulated sugar and beat till the sugar completely dissolves. Then add in melted butter and beat all the ingredients until fully combined.

Step 3

Sift in ⅓ of the dry ingredients at a time and fold in the batter with a rubber spatula. Divide the batter into the cake tins and place in the oven for 20-25 minutes or till the top turns slightly brown. Then take the tins out of the oven and let the sponge rest in the tin for 20-30 minutes.

Step 4

Then transfer the sponges to a cooling rack and let them come to room temperature. Once cool, with a sharp knife, level the cake sponges. Cling-wrap the sponges and place them in the refrigerator for 3 hours or overnight.

Step 5- Mango Jelly

Add mango puree, sugar and water to a saucepan and place on medium-low heat. Bring to a gentle boil. Then in a bowl, add gelatin and cold water. Mix the two together, then place in the microwave and heat for 1 minute.

Step 6

Add the gelatin to the saucepan and stir continuously for 30 seconds. Then cook the concentrate for another 2-3 minutes on medium-low heat or till the concentrate coats the back of a spoon. Then take off the heat and let it cool down. Once cool, place in the refrigerator.

Step 7- Sour Buttercream Frosting

Add sour cream to a mixing bowl and beat for 30 seconds with a hand beater on medium. Then add butter and heavy cream and beat until combined and the consistency is thick. Add ¼ cup of icing sugar to the bowl and beat on medium. Scrape the bowl down from to time. Once all the sugar is incorporated, add vanilla extract and beat for 30 seconds.

Step 8- Assembly

Add a little of the frosting in the middle of the cake board/plate. Then place the first cake sponge on the board. Dab the sponge in milk. Then add ¼ cup frosting and spread evenly.

Create a dam of frosting around the edges and place it in the mango jelly and fresh mango pieces.

Step 9

Place the second sponge on top and dab the sponge in milk. Then add ¼ cup frosting on top, and with an offset spatula, evenly spread the frosting. Coat the entire cake with a thin layer of frosting and place the cake in the refrigerator for 30 minutes or until the frosting sets.

Step 10

Then remove the cake from the refrigerator. Add a second layer of frosting and spread evenly with an offset spatula. With a bench scraper, remove the excess frosting from the sides. Then add blueberries, strawberries and rosemary on top. Place the cake in the refrigerator for 3 hours or overnight. Remove the cake from the refrigerator an hour before serving.

Tips

1. Half’n’half is equal parts heavy cream and water.

2. You can replace half’n’half with full-fat milk.

3. Ensure that the half’n’half and the butter don’t boil.

4. Ensure that the sugar completely dissolves in the egg but do not overbeat the mixture.

5. Fold the dry ingredients with a rubber spatula instead of using a hand beater for a fluffier cake.

6. When adding gelatin to the mango puree, ensure it’s lump-free.

7. Ensure the sour cream is cold before beating it.

8. If your frosting doesn’t set due to the heat, add more heavy cream and place in the refrigerator for 15 minutes.

9. Rest the cake overnight in the refrigerator after assembly for best results.