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Two layers of sponge cake sandwiched together with a mango cream filling. Topped with more cream and mangoes Tried & Tested

Mango cream cake

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Shelina is famous for using mangoes in her recipes, so she has given us this very special mango cream cake for you to try at home and be your own MasterChef!

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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Ingredients

For the sponge

  • 250g 8⅞ oz Butter (unsalted) softened
  • 250g 8⅞ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 1 1 Vanilla pods split lengthways with seeds scraped out. (we use Nielsen-Massey) Vanilla pods
  • 4 4 Egg(s) (free range) large
  • 250g 8⅞ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 100ml 3½ fl oz Milk (whole)
  • pinch pinch Salt

For the filling

  • 75ml 2½ fl oz Mango purée
  • 50g 1⅞ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
  • 220ml 7½ fl oz Double cream
  • 2 2 fresh mangoes chopped into 1" cubes

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Pre heat the oven to 180°C (fan 160°, gas mark 4). Grease and line 2 x 8” round cake tins.

  2. Classic mode Step 2

    Cream together the butter, sugar and vanilla seeds for about 10 minutes until pale and fluffy – this is key to the recipe so it is worth doing this bit well!

    Ingredients for this step

    • 250g 8⅞ oz Butter (unsalted) softened
    • 250g 8⅞ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 1 1 Vanilla pods split lengthways with seeds scraped out. (we use Nielsen-Massey) Vanilla pods
  3. Classic mode Step 3

    Add the eggs, one by one, beating well between each one.

    Ingredients for this step

    • 4 4 Egg(s) (free range) large
  4. Classic mode Step 4

    Carefully fold in the flour and salt ensuring you don’t lose any of the air in the mixture. It may need loosening so use a little milk until you get a dropping consistency.

    Ingredients for this step

    • 250g 8⅞ oz Self-raising white flour (we use Allinson) Self-raising white flour
    • 100ml 3½ fl oz Milk (whole)
    • pinch pinch Salt
  5. Classic mode Step 5

    Split the mixture into two equal sized portions into the prepared tins and place in the oven for 40-45 minutes until the sponge is golden brown and springs back to the touch, or until a skewer comes out clean. Remove from the oven and leave to cool.

  6. Classic mode Step 6

    To make the filling lightly whip the double cream with the icing sugar until you get a soft peak, then stir in the mango purée.

    Ingredients for this step

    • 220ml 7½ fl oz Double cream
    • 50g 1⅞ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
    • 75ml 2½ fl oz Mango purée
  7. Classic mode Step 7

    Spread half of this evenly over the cooled sponge cakes. Scatter over the fresh mango pieces and sandwich the cake together.

    Ingredients for this step

    • Mango
  8. Classic mode Step 8

    Dust the cake with icing sugar. For additional decoration place some of the remaining cream into a piping bag, and using a big star tip crown the cake with stars on the edge and place a piece of mango on each tip. Serve immediately.