Mini mango cream cake - A classic sponge cake drenched with sugar syrup and topped with sweet mango puree, mango chunks and whipped cream frosting. These mini cakes are intensely moist and flavourful. They are indeed the perfect dessert for summer!
Mangoes are definitely one of my favourite fruits, because they are so incredibly juicy and sweet. You have to try the Pakistani/Indian mangoes to really understand what I am talking about. This Summer the first time mangoes came into my house I knew there was a dessert happening. I wasn't sure what but anything to highlight the beautiful flavours of mango.
A week later, I was in the kitchen making these mango whipped cream cakes. If you have ever tried the fresh cream cakes you'd know how refreshing they are.
We are a small family, so individual mini cakes sounded much more desirable and quite fun too. And of course these were devoured within a few minutes. I have to admit I regretted not making a full-size cake because of how good they tasted.
Tips For The Mango Cream Cake
- Bake the sponge cake immediately. Don't let it lay around or it will deflate.
- Put the baking pan in the center in a well pre-heated oven.
- Do not open the oven door to check until at the end.
- While assembling, handle the layers gently as these mini cakes are quite delicate.
- If your sponge cake is falling apart while handling, put it in the freezer for 5 minutes.
How To Store The Mini Cakes
You can store the cakes in an airtight container in the fridge for 3-4 days.
How To Double The Recipe
This recipe makes 4 mini cakes which is not ideal for a big family or a party. You can definitely double or triple the recipe by doubling/tripling the ingredients. Toggle the ratios in the recipe card below. You can bake the sponge either in separate baking pans or bake in one and cut it into two or three portions from the middle.
Watch How To Make It
More Individual Dessert Ideas
- Mini Blueberry Muffins
- Salted Caramel Mini No-Bake Ice Cream Cheesecakes
- 3-Ingredient Easy Chocolate Mousse
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Mango Mini Cakes with Whipped Cream Frosting
Ingredients
Sponge Cake
- 2 large eggs
- ¼ cup granulated sugar
- ¼ teaspoon vanilla extract or 1 teaspoon vanilla essence
- ¼ cup all-purpose flour
Sugar Syrup
- ¼ cup warm water
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
Whipped Cream Frosting
- 200 g heavy cream cold
- 2 tablespoon icing sugar
- ¼ teaspoon vanilla extract or 1 teaspoon vanilla essence
Layering & Garnish
- 2 medium fresh mangoes
- Fresh mint as required
Equipment
- Springform Pan
- Round Cookie Cutter
- Closed Star Tip
- Bosch MUM 5
Instructions
- Beat the eggs with a whisk attachment for 5 minutes on high speed until thick and fluffy. Add the sugar and vanilla extract and beat for a further 1 min.
- Sift in the flour in halves into the batter. Gently fold and do not over mix as it can deflate the cake mix. While mixing scrape the bottom of the bowl to ensure there are no streaks of flour.
- Line a 8"(20 cm) springform pan with parchment paper and don't grease the sides. Bake for 10-12 mins in a well-preheated oven at 180 °C until it is golden brown from the top and toothpick inserted into the center comes out clean.
- Remove from the oven and slide a butter knife along the edges to loosen the cake. Invert onto a cooling rack and peel away the parchment paper. Let the cake cool.
- Prepare sugar syrup by mixing warm water, granulated sugar and lemon juice.
- Make the whipped cream frosting in a cold mixing bowl. Add the chilled cream to the bowl and start beating on high speed till soft peaks form. Put in the icing sugar and vanilla extract and continue beating till stiff peaks form. Put in the refrigerator while you work with cake.
- Peel one mango, discard the seed and blitz it into a chunky puree. Set aside.
- Peel the other mango, discard the seed and cut the flesh into small cubes.
- Once the sponge cake is cooled cut 8 identical circles with a 2" (5cm) round cookie cutter. If the sponge cake is very crumbly and hard to work with you can put it in the freezer for 5 minutes.
- Put the whipped cream frosting into a piping bag attached with a closed star piping tip.
- Lay one round of sponge cake on the surface. Pour a teaspoon of mango puree on it. Work very gently as this cake is very delicate. Pipe some whipped cream frosting on top. Add mango cubes. Then place another layer of sponge cake. Repeat with mango puree, whipped cream frosting and mango cubes.
- Add fresh mint leaf on top and serve.
Notes
- To get the best results out of this recipe, use sweet and ripe Pakistani or Indian mangoes.
- This recipe card contains affiliate links. Read my disclosure policy here.
Sana naqvi says
Just tries the mango mini cake recipe and they turned out awesome. Everyone in family just loved it. Waiting for more recipes now ?
Chili to Choc says
Yaay so glad your family enjoyed the cakes. Thank you for trying the recipe. ♥️