This Asian style mango cake is made up of fluffy cotton soft sponge cake, fresh and juicy mango, all topped with a light vanilla whipped cream
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I've always said that Japanese-style strawberry shortcake is my favourite cake, but this mango cake comes pretty close. What can go wrong with layers of cotton soft sponge cake and fresh mango! This cake is just like those mango cakes you'll find in Asian bakeries, but even better. Filled to the brim with mango and the softest sponge cake you'll ever bake, once you bake this you'll have a hard time going back to the bakery!
The perfect cotton soft sponge cake
This sponge cake base is the one you've been looking for. I've spent my entire baking career trying to find the perfect cotton sponge cake with the softest pillowy texture, while having enough height and structure to fill with fruit and cream. I posted my strawberry shortcake recipe a year or 2 ago, and while I still love that sponge cake recipe, this one is more fool-proof, fluffy, and delicious! Follow all these tips for the cotton sponge cake of your dreams.
Use an aluminum cake tin without a non-stick coating
It is important to use a cake tin without a non-stick coating when making soft sponge cakes! The sides of the cake tin act as a wall for the batter to crawl while it bakes. This ensures the cake has tall sides and a good structure. On the other hand, the batter would simply slide down the walls of a non-stick cake tin.
There is no need to grease the sides as well, simply line the base with baking paper and pour the batter in.
Whisk the egg yolks with cornstarch
Cornstarch is one of the most important ingredients for a tender sponge cake that can hold itself together. By replacing some of the flour with cornstarch we are reducing the amount of gluten being developed during the mixing process, resulting in a softer sponge cake. Whisking cornstarch won't make the cake tougher, unlike flour, so make sure you give the cornstarch and other wet ingredients a good whisk to fully incorporate it before folding in the flour.
Mix the flour until just combined
Unlike cornstarch, flour can cause a cake to get tough or gummy if overmixed. This is because flour has the tendency to form gluten networks the more you mix it. Gluten gives bread structure and its chewy texture, but that's not what we want in a cake. After sifting the flour into the egg yolk mixture use a whisk to fold the flour in gently until just combined.
Whisk the egg whites and sure to a strong, stiff meringue
A strong meringue base is one of the most important steps to ensuring the success of the cake. To ensure you whip up a stable meringue make sure you use a clean whisk and bowl. I like to wipe down my whisk and bowl with white vinegar or lemon juice before adding my egg whites. You can also add a ¼ tsp of cream of tartar to your egg whites once foamy to help stabilise the meringue. The resulting meringue should be fluffy, shiny and stand at stiff peaks.
Lighten the egg yolk mixture before adding it to the remaining meringue
When making sponge cakes the most typical method is adding the meringue to the egg yolk mixture and folding until just combined. I find that this method increases the possibility of undermixing. When you undermix a sponge cake there will be a separation of the meringue and egg yolk mixture during baking- this is what causes a rubbery egg-like base.
To prevent this from happening add ⅓ of the meringue to the egg yolk mixture and mix until well combined. Then transfer the lightened egg yolk mixture to your meringue and fold until just combined. This method prevents the meringue from deflating while ensuring the ingredients are well incorporated.
Bake in a water bath
A water bath is important for so many reasons. Having a waterbath helps to even out the oven temperature, creating a moist environment for the cake to rise without sudden rises and large cracks. A waterbath also helps to give the sponge a softer texture as it helps the batter retain moisture as it bakes.
Be careful not to use too much water in the waterbath as this can cause the oven temperature to lower, and the cake will take a lot longer to bake. I recommend filling a large baking tray with enough boiling water that it comes 1cm up the side of the cake tin. Don't worry if the waterbath dries out during the baking process, as it is primarily needed during the initial stages of the cake baking.
Drop the cake on the counter right after baking
After you remove the cake from the oven hold it about 15cm from your countertop and drop the cake. This process removes any hot air that is being held in the sponge cake and prevents it from shrinking too much as it cools. You'll notice that the cake shrinks slightly after dropping it, however, that is completely normal. Without dropping it, it would shrink even more as it cools.
Cool completely before unmoulding and slicing
As this cake is so soft and tender it is very fragile when warm. Make sure the cake has cooled completely before trying to unmould it. To unmould run a thin knife or spatula around the edges of the cake tin and invert to remove it.
How to frost with whipped cream
There are a couple of tips to help you frost with whipped cream and achieve a smooth finish! Whipped cream can be difficult to work with because of how temperature-sensitive and fickle it is, but with a bit of practice you'll be frosting cakes with ease!
Do I need to stabilise the whipped cream?
Stabilising your whipped cream isn't necessary when frosting cakes. I find that trying to stabilise the whipped cream can mess with the texture and consistency of the cream and make it even easier to curdle. Instead, work with good quality heavy or thickened cream as they already have thickening agents incorporated.
Work quickly
My biggest tip when working with whipped cream is to work quickly. The faster you frost your cake the less likely it'll start melting and curdling. If you find that your whipped cream is starting to melt pop your cake and cream back into the fridge to chill for half an hour before continuing.
Don't overwhip your cream
It is so easy to overwhip your cream, and the more you work with it the more it'll whip as well. When whipping your cream only whip to medium stiff peaks. At this consistency it is thick enough to hold up when frosting, while having a smooth finish. If the cream is whipped to stiff peaks it can cause the cream to look grainy and clumpy, while being difficult to spread over the cake with a smooth finish.
I like to whip my cream to medium peaks and hand whip until I reach the right consistency. Since cream is very fickle it'll turn from medium peaks to stiff peaks in no time when attached to a stand mixer or electric mixer. Hand whisking gives you complete control over the cream, ensuring no overwhipping occurs!
Use a turntable
Having a turntable is a lifesaver when icing cakes. Use the momentum of the turntable and hold your palette knife or scraper lightly on the cream, this should be enough to spread and smoothen the cream over the cake.
Use a scraper for the edges
A bench scraper is the best tool for creating sharp and clean edges on your cake. Once you have a decent layer of cream on the edges of your cake, hold the bench scraper lightly against the edge of the cake and spin the turn table. This way you'll get an even and smooth finish around the edges.
Frequently Asked Questions
How long does this cake last?
This cake will last up to 3 days in the fridge if stored in an airtight container.
Can I use a different fruit?
Yes definitely! Feel free to change up the fruits to suit your tastes, or even do a combination of your favourites.
Why did my sponge cake deflate?
If your sponge cake deflated too much it is most likely because the cake was underbaked. This could be because of a couple of different factors:
- The oven temperature was too low
- There was too much water in the water bath
- The cake wasn't baked for long enough
My sponge cake had giant cracks
This sponge will crack as it bakes, this is essential when making chiffon or super light cakes as you want the sponge to rise and gain as much air as possible. However, the cracks should be quite small. Large cracks could be due to a couple of reasons:
- The oven temperature was too high
- There wasn't enough water in the water bath
- The meringue wasn't beaten well
Why doesn't this recipe use butter?
This recipe doesn't use any butter, and instead uses vegetable oil. Due to the nature of butter it will firm up when chilled. As this cake is kept chilled and frosted in whipped cream, using butter in the sponge cake will only cause it to firm up and lose its fluffy texture. While butter acts as a fat while adding extra flavor, vegetable oil acts as a fat that can bring a fluffier texture.
Why doesn't this recipe use baking powder?
Baking powder is used in most cakes to bring volume and rise, however, this cake is leavened with the air incorporated into the egg whites, giving it an airy texture without the need to add chemical leaveners like baking powder or baking soda.
Let's Get Baking!
This is one of my absolute favourite cakes and I'm sure you're gonna love it just as much as I do!
If you make this recipe make sure to leave me a comment and rating down below, I would love to hear how it went.
Also don't forget to tag me on instagram @catherine.justdessertsau and hashtag #cattycakes so I can see and share your desserts!
Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!
PrintMango Cake Recipe
This Asian style mango cake is made up of fluffy cotton soft sponge cake, fresh and juicy mango, all topped with a light vanilla whipped cream
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 1 x 6 inch cake 1x
- Category: Cake
- Method: Intermediate
- Cuisine: Asian
Ingredients
Cotton Sponge Cake
- 3 Egg yolks
- 45ml Milk (3 tbsp)
- 35ml Vegetable oil (2 tbsp 1 tsp)
- 40g Cornstarch (⅓ cup)
- 40g All-purpose flour (40 g)
- 3 Egg whites
- 65g White sugar (⅓ cup)
- Pinch of salt
Vanilla Whipped Cream
- 480ml Thickened cream
- 100g White sugar (½ cup)
- 1 tsp Vanilla extract
Assembly
- 2 large mangoes
Instructions
Cotton Sponge Cake
- Preheat the oven to 160°C fan forced
- Line the bottom of a 6-inch cake tin with parchment paper
- In a medium-sized bowl whisk the egg yolks, milk, vegetable oil and cornstarch together
- Sift in the flour and salt, and whisk until just combined
- In the bowl of a stand mixer fitted with a whisk attachment whip the egg whites with sugar until stiff peaks
- In three additions fold the meringue into the egg yolk mixture, being careful not to deflate the bubbles
- Transfer the cake batter to the cake tin
- Fill a larger baking tray with 1cm of boiling water and place the cake tin in the tray
- Bake for 60 minutes, or until it springs back when touched
- Cool on a wire rack
- Once cooled run a knife around the edge of the cake tin and invert the pan
- Wrap in cling wrap and place in the fridge until assembly
Vanilla Whipped Cream
- Combine the cream, sugar, and vanilla extract in the bowl of a stand mixer fitted with a whisk attachment and whisk until medium stiff peaks.
- Reserve in the fridge until assembly
Assembly
- Peel the mangoes and cut one mango into 6 large cubes
- Thinly slice the remaining mango
- Cut the cake into three equal layers
- Place a cake layer on a turn table and spread over a thin layer of cream
- Place the thinly sliced pieces of mango over the cream and top with more cream
- Top with another sheet of sponge
- Repeat and cover with the final sponge layer
- Using a palette knife spread cover the cake in a thin layer of cream, spinning the turntable as you go to create a smooth finish
- Place the remaining cream in a piping bag fitted with a star tip and pipe a border around the edge of the cake
- Decorate with the cubes of mango and place in the fridge to set for 1-2 hours before enjoying
Keywords: asian bakery cake, mango cake, cream cake, fresh cream cake, korean cream cake, chinese cream cake, sponge cake, cotton soft sponge, chiffon cake
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Hi Catherine,
How do I prevent the mango from turning brown?
You can toss the mango in some lemon juice 🙂
Hi Catherine,
Can I use cake flour instead of the APF + cornstarch? If so, what would the measurement for the cake flour be in cups? Thank you!
Hi Jessica, I haven't tested the recipe with cake flour, but you can replace the flour and cornstarch with cake flour if you'd like. It'd be the same measurements! 🙂
Instructions calls for 6" tin. Is that 6" dia? How tall. I see they are available 2,3,4" tall.
Thanks
Yes 6 inches in diameter, Mine is 4 inches tall 🙂
Looks SO OUTRAGEOUSLY
Awesome!!
★★★★★
Are you a food bagger or BLOGGER? JUST KIDDING! ja,ja,ja,ja. You are GREAT, THANKS MA'AM!
This is an amazing recipe! I made it for my dad’s birthday and everyone loved it.
★★★★★
Thanks Michelle!
Hi Catherine,
So excited to try this recipe out. Could you clarify the height of your 6 inch cake pan you use? is 2in height ok?
Mine was about 3 inches, I would recommend something a little taller, hope that helps!
I was wondering if you have made this cake in an 8inch before and ratios would it be if possible? Thank you.
Hi Luba, I would multipy all the ingredient quantities by 4/3 🙂
Hello Catherine, thanks for this great recipe - I am looking forward to making this for my twin nieces who specifically asked I bake this amazing cake for their birthday 🙂 I need to bake it in an 8 inch cake tin but I am confused by the advice you have given. What does 4/3 mean? Your steer would be gratefully received.
Hi Janet, I bake it in a 6 inch tin, but if you were to bake it in a 8 inch tin you can by multiplying all the ingredient gram amounts by 4/3 or 1.33 to get the new measurement. Hope that helps!
how many minuts should i bake if the size the pan 4 inchs
I would bake for about 35-40 minutes 🙂
I don't usually leave comments and reviews but I tried this cake recipe and it is absolutely perfect! My parents are super picky with sugar levels and they were very happy with this one. They said it's even better than the ones in the Chinese bakeries!! Thank you so much for this recipe. It's a definite keeper.
★★★★★
Hi Pauliee, aww thank you so much, so glad your parents loved it too 🙂
Hi Catherine!
Would it be ok to substitute fresh mango with frozen mango(thawed of course)?
It's hard to find nice mango at this time of year 🙁
Hi Jess, yes! Fresh mango is delicious, but frozen mango would be just as good. Hope you like it 🙂
I have a convection oven, what temperature would you recommend I bake at? Thanks!!
Hi Daphne, you can bake these at the same temperature as the recipe states! Hope you like the recipe 🙂
Hi Catherine,
My cake tin is 8.6 inches. Would it be a good idea to do 1 and 1/2 of the recipe so I can still make it a 3 layer cake?
So glad I followed you after watching Zumbo's Just Desserts! This sponge cake recipe truly is the one that I have been looking for, after too many sponge trials!! Such a good recipe and I'm so excited to try all your other recipes!!! A couple of questions:
1. How high is your 6-inch cake pan? It looked like too much batter to put into my 3-inch high 6-inch pan, so I baked it in an 8-inch pan as that's the next size I have. It came out great but will scale up next time for more height. But yeah wanted to know if the 3-inch height is enough for the cake to rise?
2. Does this recipe work for sheet cakes? I like to make mini cakes sometimes and was wondering if I could bake this in a flat tray to chomp out little circles!
Thank you so much for posting this up for free!! It's insanely good and I really hope you gain lots of success from all your blog posting! <3 <3
★★★★★
Hi Sheryl, I'm so glad you loved the recipe! My cake tin is a little taller at 4 inches, the cake then rises to the top for a tall and fluffy cake. I would get a cake tin that is a little deeper. As for the sheet cake, I've never tried it, but imagine that it would work well, I'd definitely double the recipe for it. Wishing you luck with your baking!
Hi Catherine,
After sifting in the flour, the batter seems sticky. Izit normal?
Yes, the batter will be a little sticky, once you fold the meringue in it'll be at the perfect consistency 🙂
if I do not have a 6-inch cake pan that is over 4-inches tall, could I just split the batter among the tins I do have?
Yes defintely! Make sure you adjust the bake time accordingly, otherwise the cakes will overbake. Try baking them for 35-40 minutes 🙂
We are are you located? Love to place an order of the mango cake.
Unfortunately don't sell cakes anymore! Although you can bake one 😉
Can I bake the cake a few days before and freeze it before I assemble?
Yes you can! Wrap the baked sponge in cling wrap and freeze, then defrost on your countertop for a couple of hours before frosting.
Turned out great! Beautiful texture, lots of mango flavour, not too sweet.
★★★★★
So glad it turned out well!!
The cake is so soft and has the perfect texture. Instead of putting mangoes, I filled and topped it with strawberries and custards. Definitely going to be using this recipe more often.
★★★★★
That sounds absolutely delicious!
Is there something I can use other than vanilla paste?
You can use vanilla extract instead 🙂
can you stack this cake?
I wouldn't recommend it as it is very soft 🙂
Thank you so much for sharing this awesome mango cake recipe and for giving every necessary detail to get it right! I made it for a get together, and everyone who tried it was raving about it. Very soft and fluffy, not too sweet and a crowd pleaser. This cake recipe is definitely a keeper!
Aww so glad it was a hit!
The cake was light, fluffy and not very sweet! my family loves it.
So happy that i found your recipe!
My cake has a big crack on top, and some parts of the cake was abit harder. izit because i didnt fold them evenly?
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The crack comes from how the egg whites were handled. Don't overbeat your meringue and fold your batter carefully but thoroughly so it is completely combined. The harder bits of cake it definitely from not folding enough. Hope that helps!
Hi I would like to know about frosting with cream vanilla and sugar how would it hold ? Normally whipped cream doesn’t stay well with so much moisture
As long as you keep it chilled and whipped to stiff peaks there shouldn't be any problems 🙂
Oh my tried this recipe but placed it in paper cup/ mini boxes. Heck of a crack!!! Like volcano erupted! Lol!!! Maybe 160C is too high for a cup cake? I know I bet the meringue well.
Btw can we add vanilla in d batter ..the eggy smell is quite strong actually.
Yes you can add vanilla to the batter! As for the crack, it would probably be because of the baking vessel. It works best in an aluminum cake tin, I haven't tried baking them in paper cups, but I'm sure it still tastes yum 🙂 Also don't forget the hot water bath for less cracks!
Hi Catherine, today I tried making the mango cake in a tin...no 6 by 4 inch tin thus I made it in a 7 by 3 inch. Turns out fabulous no cracking. Thank you.
PS: my decoration isn't great but the taste of the cake is amazing. Wish I can tag a photo here 😉
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