Mango White Cake is a simple white cake filled and frosted with fresh alphonso mangoes. A moist, soft and delicious cake and great crowd pleaser.
This cake celebrates Lemon in Ginger turning 5 years, celebrates our 10th wedding anniversary and also an advance celebration of dear friend, Gomati’s birthday which is actually on 2nd but we wanted to celebrate before we all went to our home towns for summer break.
And for so many celebrations, a very fitting cake was created. I finally have a perfect spongy, white cake for the base of frosted cakes. I have been making this moist and decadent chocolate cake as a base for most of my assembled cakes but wanted a basic white cake recipe as well.
While searching for a recipe, I came across this coffee cake recipe by Madhuram. Since blueberries are not commonly available in India, I was wondering which flavour I shall choose for it, and then I read in notes section that Madhuram recommends this as a great white cake base.
I was tempted.
The ingredients were familiar and easily available so making this cake as a test was no brainer and when the first layer baked and de-moulded perfectly, I did a happy jig.
I used basic sugar syrup and ready-to-whip cream. Assemble and decorate as per your choice. I chose fresh mangoes and why not! This is the mango season to celebrate. The cake soaks syrup very well and is soft and moist.
Priya helped me bake this cake and I gave her the responsibility of making the lace collar. I don’t consider myself good with piping bag so she did the honours. We just melted some chocolate and piped random design on parchment paper which was wrapped around the cake after the chocolate was slightly dry. Once the chocolate hardens, remove the paper and the collar will stick. You can place the cake in refrigerator for 5 minutes for hastening the collar setting.
The cake was devoured in few minutes and the party was a huge success. A delicious cake filled with mangoes. It is super soft and moist. A melt in your mouth experience.
Mango White Cake
- Pre-heat oven to 170 °C. Grease and line an 8 inch round pan.
- In a large bowl, combine together flour, sugar, baking powder, salt and baking soda. In a separate small bowl, mix curd or buttermilk, oil, vinegar, vanilla extract and apple sauce.
- Stir the wet ingredients into the dry ingredients bowl until just mixed. I added another teaspoon of curd to adjust the consistency. Pour the batter into prepared pan. Bake for 25 minutes or till the tooth pick inserted near the centre comes out clean. Cool the cake completely in the pan before de-moulding. Freeze the layer till further use. Bake 2 more layers.
- Assemble and decorate as per your choice.
- This recipe makes 1 layer. Repeat this process to get 3 layers.
- Melt some chocolate and pipe a random design on parchment paper. Wrap the paper around the cake after the chocolate is slightly dry. Once the chocolate hardens, remove the paper and the collar will stick. You can place the cake in refrigerator for 5 minutes for hastening the collar setting.
- ⅓ cup sugar granulated
- 1 cup water
- Boil water & sugar together. Once it boils, lower the flame & allow it to heat for another 1 minute. Remove from heat & cool completely. It can be made in advance & stored in refrigerator.
- Use ⅓ cup of syrup to soak one layer of cake. If you are soaking White Cake then reduce the syrup per layer i.e. ¼ cup sugar in ¾ cup water. And soak each layer in ¼ cup syrup. With ⅓ cup syrup, I have found the cake to get over soaked.
for infusing flavour
- If you are infusing flavor like rose petals, then boil petals once sugar is dissolved for 5-10 minutes. Cool & strain. Continue to use for soaking and assembling.
- The more you soak the layers before filling, the more moist your cake will be.
- You can infuse this syrup with flavours of your choice. I have used it with dried rose cake by infusing it with 1 cup dried rose petals.
How to Assemble a Cake
- piping bag, nozzles & levelling knife for decorating and finishing
- parchment paper or strips
- Move the frozen layers to refrigerator few hours before assembling. Place the first layer on a platter or cake stand.
- Make some holes into the bottom layer using a form. Soak the bottom layer in sugar syrup. Then lightly spread the filling of your choice like whipped cream or butter cream or chocolate ganache over it. Place the second layer on top of the bottom layer & repeat the process of soaking & spreading filling. Finally place the top layer & again soak it. Lightly spread the filling on top & sides of the cake making a crumb coat. Refrigerate the cake for 1 hour.
- Top it generously with chocolate ganache or any glaze or whipped cream or butter cream. Pipe design as you would like. Refrigerate the cake for at least 2 hours or overnight for flavours to set in. Serve chilled.
- You can whip the ganache before spreading as filling.
- The consistency of ganache for topping and filling is different. For filling, you need thick consistency (which you get by leaving the ganache at room temperature for few hours) and for pouring as topping, you need the ganache to be pouring consistency. You can re-heat/ warm up the ganache to adjust the consistency.
- I use soy-based ready-to-whip cream which is available in market. Transfer a small portion of cream in a large bowl or your stand mixer and beat till stiff peaks are achieved. Fill and frost as per your choice.