Mango Fresh Cream Cake Recipe
Mango with whipped fresh cream (No Eggs)
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Ingredients
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Cake Base
Whipped Cream
Mango Topping
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.
- 3
- 4
Combine Mixtures
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- 5
Bake the Cake
Pour the batter into the prepared cake pan. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 6
Cool the Cake
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Whipped Cream Preparation
- 7
Whip the Cream
In a chilled bowl, beat the heavy whipping cream with an electric mixer until soft peaks form. Gradually add powdered sugar and vanilla extract and continue to beat until stiff peaks form.
Assembly
- 8
Assemble the Cake
Once the cake is completely cooled, spread a layer of whipped cream on top of the cake. Add a layer of diced mangoes on top of the whipped cream. Add more whipped cream on top of the mangoes if desired.
- 9
Garnish and Serve
Garnish with additional mango slices and a dollop of whipped cream, if desired. Slice and serve chilled.
