Ingredients
Method
For the Mango Puree
- Begin by making the making puree. Peel the mangoes, removing all of the flesh from the pits and skin. Cut the fruit into relatively small pieces that will fit into a food processor.
- Puree the fruit in a food processor, and set aside.
For the Cake
- Preheat the oven to 350°.
- Mix together flour and baking powder in a large bowl, adding a pinch of salt. Set aside.
- Separate egg whites and egg yolks. Beat the egg whites on high speed, until soft peaks form.
- In another bowl, beat egg yolks, sugar, milk, and vanilla together. Add to the flour mixture and mix until a batter forms.
- Gently fold in the egg whites.
- Add about 2 tablespoons of mango puree to the batter and gently incorporate. You can add more or less mango according to your preferences, but I have found that adding more mango — while increasing the mango-y flavor in the cake — does tend to make the cake a little more dense.
- Grease 2 cake pans (I usually use 6-inch cake pans) and divide the batter evenly between them. Bake at 350° for about 20 minutes, or until a toothpick comes out clean.
For the Frosting
- Beat heavy whipping cream with the the 2 tablespoons of sugar until stiff peaks form.
- Add about 1 tablespoon of the mango puree and gently fold in with a spatula.
Assembly
- Make sure that your cakes are level, if necessary. I usually use a cake leveler or a long knife to cut off the rounded tops.
- Place one of the cakes on a cake round and apply a generous layer of cream on top of it. Add about 2 tablespoons of mango puree — or more, or less, if desired — and spread on top of the cream. Place the second cake on top of the first, the flat end on top.
- Proceed to frost the entire cake with the remaining cream. I usually do a basic crumb coat first, then chill the cake for about an hour, before applying a second, thicker coat for a more even finish.
- Pipe around the edges of the cake if desired, and pour the remaining mango puree on top.