Mango Cake

Total Time Prep: 45 min. + standing Bake: 15 min. + cooling
Yield 16 servings
Test Kitchen Approved
“Wow” a friend for their summer birthday or beat the winter blues with a mango cake that tastes like pure sunshine.

Ingredients

  • CAKE:
  • 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
  • MANGO FILLING:
  • 1/2 cup sugar
  • 2 teaspoons cornstarch
  • 1 tablespoon grated lemon zest
  • 1/2 cup lemon juice
  • 2 cups chopped peeled mango
  • FROSTING:
  • 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

  1. Let eggs stand at room temperature for 30 minutes.
  2. Preheat oven to 350°. Grease three 8-in. round cake pans; line with parchment.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Nutrition Facts

1 slice: 300 calories, 13g fat (7g saturated fat), 99mg cholesterol, 170mg sodium, 44g carbohydrate (35g sugars, 1g fiber), 5g protein.

Wonderfully light, airy and spongey—this treat takes everything we love about angel food cake and turns it into a summertime dessert. It's subtly sweet with a bright and fruity mango filling, and lemon juice and zest add a tangy punch to the flavor notes. —Lauren Habermehl, Pewaukee, Wisconsin
Recipe Creator

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