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EGGLESS MANGO CAKE 
ULTIMATE RECIPE
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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!

Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.

Ingredients:

  • 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

 

syrup

[1 tbsp sugar + 2 tbsp hot water]

Instructions:

  • 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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