Hey All! I’ve missed you! I’ve been unintentionally m.i.a. as I’ve gotten bit by the procrastination bug. Other than turning a year older (and wiser- hah!) last month, I’ve just been busy embracing the sun and warm weather with constant cookouts and grilling with my husband. It is my favorite season after all.
And with that said, it’s also mango season! To those who know me really well, know how much I looooove mangoes! Yes, I can’t stress that enough- I love everything mango! There’s a Filipino bakery franchise located an hour away from us who make delicious mango cake but it’s too far a drive just to get it. Sooo, I decided I’d give this recipe a try- as always, found this on Pinterest from Betty Ann Besa Quirino of ASIANINAMERICAMAG.COM!
- cake flour- 2 cups, sifted
- granulated sugar- 3/4 cup
- baking powder- 1 tbsp
- egg whites- 7
- cream of tartar- 1/2 tsp
- granulated sugar- 3/4 cup (this is not a duplicate listing)
- egg yolks- 7
- corn oil- 1/2 cup
- mango juice- 3/4 cup (canned or bottled)
- lemon flavoring- 1 tsp
- fresh ripe mango- 1 cup cut in cubes
- butter- 1 cup, softened
For Buttercream Icing:
- heavy cream- 1/4 cup
- mango nectar- 1/4 cup (I used mango puree)
- confectioner’s sugar- 3 cups
- lemon flavoring- 1 tsp
- golden yellow food color- 1/4 tsp
- fresh mango- for cake garnish
- Preheat oven to 350 degrees.
- Sift together dry ingredients: cake flour, sugar, baking powder. Set aside.
- In a separate bowl, at highest speed, beat the egg whites and cream of tartar together until high peaks and there are hardly any bubbles left. Slowly add the sugar, a few tablespoons at a time. When peaks form and shiny, put aside.
- In another mixing bowl, make a well of all the dry ingredients. In the center, add: oil, yolks, mango juice, lemon flavoring. Beat with the mixer at medium speed until blended. This should only take 3-5 minutes.
- Into the yellow mango batter, add the cubes of mango fruit by folding with a spatula.
- Finally, fold the mango mix very gradually into the egg whites.
- Pour batter into a greased round tube pan. Bake at 350 degrees for 45 minutes or check for doneness.
- When done, cool on counter for a few minutes. Loosen the edges, invert and take the cake out to cool. It should be completely cooled before applying the butter cream icing.
Instructions for the Mango Buttercream Icing:
- In a mixing bowl, at high speed, mix together the softened butter and 1 cup confectioner’s sugar. Cream and blend well until smooth.
- Gradually add in alternating order: confectioner’s sugar, heavy cream, and mango juice. Begin and end with the confectioner’s sugar.
- Add the lemon flavoring and blend well.
- Finally, add the golden yellow food coloring. Mix well then refrigerate the icing until ready to apply on cake. (I added mango bits to the mixture)
- After frosting the cake, garnish with mango.