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Mango Cream Cake - O-SUPERSTORE

Mango Cream Cake


For the Egg yolk mixture:

  • 1 and 1/3 cup cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup refined sugar
  • 1/2 cup Baker's Delite Chiffon Cake Oil
  • 1/3 cup egg yolk
  • 1/3 cup and 1 tablespoon water
  • 1/2 teaspoon vanilla extract

For the Egg white mixture:

  • 3/4 cup egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup refined sugar

Filling & Frosting:


  1. Pre-heat oven to 160 degrees Celsius.
  2. Prepare the egg yolk mixture by sifting together cake flour, baking powder, salt, and sugar. Set aside
  3. In a mixing bowl, whisk together Baker's Delite Chiffon Cake Oil, egg yolk, water, and vanilla. Combine egg yolk mixture to flour mixture. Set aside.
  4. Prepare egg white mixture by beating egg whites and cream of tartar using wire whip attachment
  5. Add the sugar a little at a time. Continue beating until stiff but not dry.
  6. Fold the egg whites into the egg yolk mixture until well combined.
  7. Lightly sprinkle two 8" x 3" round pans with water. Pour batter into prepared pans.
  8. Bake for 20 - 30 minutes or until cake tester inserted comes out clean.
  9. Cool onto wire rank, inverted. Unmold carefully
  10. Prepare mango filling by making mango puree. Cook on low heat then gradually add the gelatin. Mix and let cook until consistency is thick. Set aside to cool.
  11. To prepare the frosting using whip attachment, Whip Baker's Delite Whipping Cream Paste at low speed for 2 minutes. Scrape the sides then continue mixing at medium speed for 3 minutes while gradually adding the cold milk. Scrape the sides and bottom. Continue mixing for 4 minutes at high speed until smooth and desired piping consistency is achieved.
  12. To assemble the cake, spread a layer of mango filling on the 1st layer chiffon cake. Add whipped cream combined with diced mango then cover it with the 2nd layer chiffon cake.
  13. Coat the whole cake with mangoes as desired. Chill before serving.
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