Mango Cake
To cut clean, sharp slices when serving this mango cake, take a chef’s knife and run it under hot water. Carefully wipe away the water, then make the first cut. Repeat these steps with every cut. The warm knife will slice through the cake much more easily than a cold one, and won’t drag down the frosting. It’s a bit of a tedious process, but it’s worth it!
Ingredients
- 6 large egg, separated, room temperature
- 1 cup sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1/2 cup sugar
- 2 teaspoons cornstarch
- 1 tablespoon grated lemon zest
- 1/2 cup lemon juice
- 2 cups chopped peeled mango
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 2 medium mango, peeled, sliced
Directions
- Let eggs stand at room temperature for 30 minutes.
- Preheat oven to 350°. Grease three 8-in. round cake pans; line with parchment.
- In a large bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored, 1-2 minutes. Sift flour, baking powder and salt into yolk mixture until well blended.
- Add cream of tartar to egg whites; with clean beaters, beat on high until stiff but not dry, 2-3 minutes. Fold a fourth of the egg whites into batter, then fold in remaining whites.
- Divide batter into prepared baking pans; smooth the top. Bake until cake springs back when lightly touched, 15-17 minutes. Immediately invert the pan onto parchment; cool completely.
- For mango filling, in a large saucepan, combine sugar, cornstarch and lemon zest. Stir in lemon juice and mango. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Let cool. Transfer to a high-powered blender; puree until smooth. Refrigerate until ready to use.
- For frosting, in a large bowl, beat cream cheese and butter at medium speed until smooth, 3-4 minutes. Reduce mixer speed to medium-low; beat in confectioners' sugar and vanilla extract until fluffy, 2-3 minutes.
- Place one cake layer on a platter. Divide and spread mango filling on top of two cake layers. Place third cake layer on top. Spread frosting on the top and sides of the cake. Garnish with fresh mango slices. Slice and serve.
