Upgrade your mango cake made with whipped cream and Mango essence with a fresh new modern version of it. Here is the recipe for the all-new Mango cake layered with delicious white chocolate mousse and Mango curd filling!
Since childhood, I have been an ardent fan of Mangoes! And honestly, who isn’t? I kept waiting excitedly for the summer to come so that I could have delicious ripe mangoes every day! Naturally, when I became a baker, I decided to use fresh mangoes when available in the season in as many desserts as I could.
We all have grown up eating those bakery mango cakes that were loaded with whipped cream and mango essence and topped with some mango crush or yellow-colored neutral glaze. Although they were the fancy cakes available then, as I grew up, I realized one could make a much better and authentic cake than those bakery ones. Today, I have my own version of Mango cake which is paired with smooth white chocolate mousse and homemade mango curd! Make use of those slurpy ripe mangoes as much as you.
- Eggless Mango Cake Video Tutorial
- Why You’ll Love This Recipe?
- Important Ingredients Used In The Recipe
- How To Make Mango Cake
Eggless Mango Cake Video Tutorial
Why You’ll Love This Recipe?
It’s all about mangoes; what’s not to love about it?! Here’s why you’ll love this cake more than any other cakes you have had or made before.
- It’s Eggless: when it comes to making soft and delicious cakes, many recipes available in the market would have eggs in them. But considering the growing bent towards eggless cakes, I decided I would make this recipe eggless. The sponge is soft and fluffy, and the mousse is Silky and smooth.
- Mango Curd: The addition of mango curd in the cake as a filling is a great way to incorporate mango flavor without the use of artificial flavorings. It’s simple to make and incredibly delicious.
- White chocolate mousse: Rather than using the same old whipped cream (which is used almost in every cake), I frosted the cake by turning that simple whipped cream into white chocolate mousse. Yes, mousse doesn’t need to be the one made with egg yolks that involve many techniques. This is a quick mousse where all you need to do is to add some white chocolate to your whipped cream. Something so easy yet delicious.
Important Ingredients Used In The Recipe
- Corn flour: Using corn flour in a cake recipe helps to make the cake more soft. Corn flour is a gluten-free ingredient, so when added to the cake batter, it helps create less gluten in the batter, making it more tender. It is also used in making mango curd which helps in making it thick and spreadable.
- Buttermilk: Since this is an eggless recipe, of course, I’ll be using my miracle ingredient, buttermilk. It does wonders for an eggless cake sponge keeping it soft, fluffy, and moist.
- Mangoes: To make the mango curd, mango puree is required, which is obtained from fresh and natural mangoes. Why use any essence or syrup when natural ingredients are available right?
- White couverture chocolate: To make the white chocolate mousse, I have used couverture white chocolate instead of compound chocolate. Couverture chocolate has cocoa butter and gives a more rich flavor as compared to compound chocolate.
How To Make Mango Cake
- Preparation: since we have three elements for the cake, it’s important to collect all ingredients and equipment for each element beforehand. Preheat your oven to 180C (OTG mode: upper rod + lower rod + fan). Grease and line two 6-inch round tins with oil and butter paper.
Method for Sponge
- Sift Dry Ingredients: Start by sifting dry ingredients like all-purpose flour, corn flour, baking powder, and baking soda in a bowl. Give it a stir.
- Creaming: In another bowl, cream together melted butter and icing sugar. Add in vanilla essence and continue creaming.
- Add Dry Ingredients: Now add the sifted dry ingredients to the creamed mixture and combine. Try to avoid getting lumps in the mixture.
- Add buttermilk: Finally, add the buttermilk to the batter and combine everything well. Make a smooth batter.
- Bake: Transfer the batter to the prepared tins and bake at 180C (OTG mode: Lower rod only) for 30-40 minutes. Do the toothpick test by inserting it in the center of the cake, and it should come out clean.
Method for Mango curd:
- Heat mango puree mixture: Take a saucepan and heat mango puree, sugar, and salt. Keep stirring the mixture.
- Corn flour slurry: While the mango puree mixture is heating, prepare con flour slurry by mixing water and corn flour.
- Add the Slurry: Once the puree mixture starts to boil, add in the corn flour slurry and mix well. Cook until the mixture gets thick.
- Add unsalted Butter: After the mixture becomes thick, remove it from the heat and add unsalted butter to it. Transfer it to a bowl and allow it to cool.
Method For White Chocolate Mousse
- Melt Chocolate: Melt white couverture chocolate using a double boiler or a microwave. Stir and keep aside to cool down a little.
- Whip Cream: Using a hand beater or a stand mixer, beat whipping cream until it reaches soft peaks.
- Add chocolate: Add melted white chocolate and mix once the cream is whipped. Beat again to combine the chocolate thoroughly.
Method For Assembly
- Layering: Divide the sponges into two halves using a cake leveler. You will have four cake sponge layers now. Place a dollop of the mouse on the cake board and spread it. Place the first sponge layer and soak it using soaking syrup. Pipe white chocolate mousse and spread evenly using a palette knife. Now apply a layer of mango curd. Place the second sponge layer and repeat the same process till you have stacked four sponge layers.
- Crumb-Coating: give the cake a thin layer of crumb-coating. Remove excess cream using a scraper. Freeze the cake for 15-20 minutes.
- Final coating: Now, take the cake out of the freezer and give it a final coating of the white chocolate mousse. Ensure to give a smooth finish and sharp edges.
- Garnish: Spread some mango curd on the center of the cake and smooth it out. Pipe dollops of white chocolate mousse around the curd. Garnish the cake with some mint leaves on top.
Chef’s Tips For The Recipe
Tip For Mango Curd
Do not cook the curd for too long after adding corn flour slurry. If the curd gets too thick, it won’t spread and will have a lump-like texture.
Tip For White Chocolate Mousse
Do not add the chocolate when it’s too hot or too cool. When hot chocolate is added, it will melt the whipped cream as well, and the consistency will be loose. If the chocolate is too cool, it will seize into small pieces when added to cold whipped cream. Always add slightly warm chocolate.
How To Store Eggless Mango Cake
The assembled cake should be stored in the refrigerator and consumed within three days.
You can store just the sponges in the fridge for a week by cling-wrapping them.
Mango curd can be stored in the refrigerator for 3-4 days in an airtight box.
For the white chocolate mousse, keep any leftovers in an airtight box and use within three days.
More Easy Recipes
Learn more about such delicious cakes by trying out my other cake variants: Strawberry Crunch Cake, French Vanilla Cake, and Black Tie Mousse Cake.Print
Eggless Mango Cake
Eggless Mango cake: Upgrade your mango cake with this sophisticated and elegant version of the cake- an eggless soft sponge layered with white chocolate mousse and Mango curd filling.
- Total Time: 80 to 100 minutes
- Yield: 1.5 kg 1x
- 246g All-Purpose Flour
- 21g Cornflour
- ¼ + 1/8tsp Baking Soda
- 1+ ½ tsp Baking Powder
- 180g Icing Sugar
- 1 tsp Vanilla Essence
- 145g Melted Butter
- 393 ml Milk
- 2 tsp Apple cider vinegar (for buttermilk)
For Mango Curd:
- 300g Mango Puree
- 80g Sugar
- 2 tbsp Corn starch
- 15 ml Water
- 1/8 tsp Salt
- 1 tbsp Lemon Juice
- 30g Unsalted Butter
For White Chocolate Mousse
- 100g White Couverture Chocolate
- 400g Non-dairy Whipping Cream
For Soaking Syrup:
- 50ml Mango Juice
- 10 ml Water
Method For Sponge:
- Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan). Grease two 6-inch round cake tins with oil and line them with butter paper.
- Sift together all-purpose four, corn flour, baking powder, and baking soda in a bowl.
- In another bowl, cream together melted butter and icing sugar.
- Add vanilla essence to the creamed mixture and mix.
- Add in the sifted dry ingredients and mix well.
- Now add buttermilk in parts. Combine everything well and make a smooth batter.
- Pour the batter into the prepared tins equally.
- Bake in preheated oven at 180C (OTG mode: lower rod only) for 30-40 minutes or until a toothpick inserted in the center comes out clean.
Method For Mango Curd:
- Heat mango puree, lemon juice, sugar, and salt in a saucepan.
- Meanwhile, in a small bowl, make a cornstarch slurry by mixing cornflour and water.
- When the mango puree starts boiling, add the cornstarch slurry and cook until it gets thick.
- Remove from heat, then add soft unsalted butter and mix.
- Transfer it to a bowl and let it cool down.
Method For White Chocolate Mousse
- In a bowl, melt white couverture chocolate, set aside, and let it cool down.
- In another bowl, beat whipping cream till soft peaks.
- Now add in the melted white chocolate and beat again until combined properly.
- Transfer it to a piping bag.
Method For Soaking Syrup:
- Mix mango juice and water together.
- Demould the songs and divide them into two parts with a cake leveller.
- Now, on the cake base, pipe some mousse and spread it using a palette knife.
- Place a sponge layer, then soak with soaking syrup using a pastry brush.
- Pipe white chocolate mousse and smooth it out; pipe around the edges as well.
- Now, pipe some mango curd in the centre and smooth it out.
- Place another layer of sponge and repeat the same process as before until we get four layers of sponges
- Now, pipe a thin layer of mousse all over the cake to crumb coat the cake.
- Smooth it out with a palette knife and remove the excess with a metal scrapper.
- Now, keep it in the freezer for 15=20 minutes.
- Pipe a thick layer of mousse all over the cake and smooth it out.
- For the top, add some mango curd in the centre of the cake and, using a palette knife, smooth it out.
- Now, pipe some dollops of mousse around the mango curd using a round nozzle. Place few mint leaves randomly around the dollops.
- Prep Time: 20 minutes
- Assembly Time: 30 to 40 minutes
- Cook Time: 30 to 40 minutes
6 thoughts on “Eggless Mango Cake Recipe”
Why we used corn flour in this recipe
Hi Ishu, Since corn flour is a gluten free flour, it helps in making the cake sponge more soft by lowering the overall gluten level that is there because of all-purpose flour.
Recipes given by you are amazing really. Thanks and Regards
Hi Sarita, Glad to know that you love our recipes!!
What else can be use in place of Apple Cider Vinegar?
Hi Pooja, You can use lemon juice in place of ACV in the same quantity.