Thank you so much for the wonderful recipe! I divided the recipe in half and made little 6inch sponge cakes.” I hope that help. Fold just until no flour streaks remain, scraping the bottom to catch any hidden pockets of flour. We are used to super tasty cakes 🙂 Good job on the other recipes, Natasha, you’re doing a great job! It sounds like you have a new favorite, Joseph! It could deflate and not rise properly if you left the batter out for an extended time. You may need to do some adaptation. I hope you love this cake and happy birthday to your husband. Hello Natasha. I’m so glad you enjoyed it! With the sponge cake, it is definitely best to bake right away after the batter is made. 6 large eggs, room temp Pipe reserved frosting around the top border of your cake. We just didn’t care for the texture of the cake or the pureed addition. Wow that made me smile! Was wondering what could have happened. You’re welcome! Does Pumpkin Pie Need to be Refrigerated. Hi! Thanks for your reply. And thanks for this mango recipe. However.. when i was layering the cake.. i realized my cake started to tilt/slide one way. I made this cake about 10 times now and everybody loves it! I don’t know why but i did follow your instructions. Thanks for sharing. Loved it…. Hi Pinaki, without testing that I cannot advise, if you experiment however please let me know how you like that! 2 1/2 cups powdered sugar I haven’t tested that in a 5-inch pan but here is what one of our readers wrote about using a 6-inch pan “I just made this cake for my husband’s birthday tomorrow. Happy birthday to your son! 1 lb or 2 medium fresh mangos (1 1/2 cups puréed ) Do you happen to know the ingredients for a smaller version like this? 1. My 1st time on frosting so it wasn’t neat but it tasted heaven!!! Home » Fruitcake 101 - Tips for Baking and Storing Fruit Cakes. It wasn’t much of sponge cake. Hi Kiki! The leftover portion was a couple of shades darker the next day, it was still pretty and not really brown. My mangoes dried up and got discolored after putting them on the cake then chilling the cake in the fridge overnight. Oh so sorry to hear that the peaches didn’t work. 2. For a long-term option, you can freeze your cake while preserving its taste if you use an air-tight freezer safe container. Thank you for sharing that with us! Definitely impressed my guests! Super! We have made so many cakes with the sponge cake base! 1)I have 2 eight inch pans..will that bring much of change in baking time or temperature? Hye! Thanks very much. I should extend their thanks to you, really for sharing this super yummy mango cake! How do you avoid this if you need to prepare the cake in advance? Mango float is normally made using whole graham crackers. I have always wanting to try making these but it looks intimidating until now that I finally did it and it’s really super easy following your step by step procedures. You will definitely want to use fresh on top though. Pipe reserved frosting around the top border of your cake. I would keep the baking time he same and maybe go 3-5 minutes longer since the cake will be taller. Hey Natasha, just wanting to ask if I can bake such layer cakes in a one pan and then layer the cake. Hi, Natasha. If so, by how much? Beat on low to combine then increase to high and beat 5-6 mins, scraping down the bowl as needed. Hashtag them #natashaskitchen. 1/2 tsp baking powder, 1 lb or 2 medium fresh mangos, peeled and thinly sliced into strips I haven’t tested that specifically but I think that should work. The puree moistens the layers perfectly. Beautiful cake, quite impressive appearance. Hi, I have a small question. How long does cake last? It seems no one actually knows how long a fruitcake lasts because people tend to re-gift them and never actually eat them! That’s just awesome! Thanks Sara I hope you can try this recipe soon. Divide evenly between prepared cake pans and bake at 350˚F for 23-28 min (my oven takes 25 min). I just made your mango cake for a friend’s daughter’s 1st birthday, and it was a big hit! Although not a perfect test, your senses are usually the most reliable instruments to tell if your cake has gone bad. 1 cup (210 grams) granulated sugar Baked this for Father’s Day today and it turned out beautiful and super delicious!❤️. I followed the recipe exactly and it came out great! Shea. This looks great – I’m hoping to make it but wanted to make it 2 layers of sponge only (so it looks like a Victoria sponge) without the icing on the outside.. so 2 sponges with the cream/mango in between them, then the mango slices on top – would that work? Hi Lea, I haven’t tested that but I think it could work. Pastel de Mango is a traditional dessert from the Atlantic coast of Colombia.Mango is a very popular fruit in Colombia and we eat them fresh, often right from the trees! More power to your online presence! If there is only one thing to comment is the website layout: too much information; add-ons etc. Tasted like ice cream! Each component of the recipe was delicious – the puree was so good I ate the leftover with a spoon and thought, why don’t people just serve mango puree for dessert, the frosting was just sweet enough without being oversweet. Serve this at your next party and you will get plenty of compliments! * Percent Daily Values are based on a 2000 calorie diet. I hope you love it!! It will be whipped and forming thick ribbons when you pull up the whisk.*. I would like to try this cake with peaches. Did it seem to slide due to a soft cream or too much mango filling between the layers? I hope you respond to my query at the earliest…thanks a bunch n advance. I tried this recipe baking for my colleague’s birthday last week. Thank you for the wonderful review! Please share with us how it goes if you do an experiment! It tasted bumpy. It’s my family’s new favorite and my 70+ years old neighbor told me it was THE BEST cake he’s ever had. If it doesn’t rise properly, it can taste off and even eggy which would make the whole cake taste off. Layer mango slices in rings around the cake, starting with the longest pieces and overlapping each piece slightly until only a 1/2" space is left in the center. You are so nice! This should be light and fluid. hello, i intend to try this recipe today but i have a question. Have you seen our post on measuring? Practicing proper hygiene and food safety techniques will help prevent foodborne illness. I only figured out after i baked. Copyright © 2012 EatByDate LLC. Has any1 tried it for this recipe? Tried many of them. Everybody loves it so much they thanked me and keep asking me to bake it again. Thank you for sharing your experience with us, we appreciate it. Hi I want to make this cake and cover in fondant with a cake topper can you tell me will it hold the weight or is it too soft for fondant decorations . It could deflate and not rise properly if you left the batter out that long. In a separate bowl, whisk together 1 cup flour and 1/2 tsp baking powder. Awful taste. In my original recipe, you can use any whole milk yogurt, but for this mango cheesecake, I highly recommend using whole milk greek yogurt.It is thicker and works better in this recipe since we are also adding a fruit puree. If you haven’t made a classic sponge cake and it didn’t come out as expected, I highly recommend reading this post which should help. It’s a great recipe and the flavor it’s amazing. Sep 12, 2020 - Explore D T's board "Mango cake", followed by 462 people on Pinterest. Last year, not long after ube or purple yam became a hot ingredient in the Made it yesterday and it’s a hit. Storing the cakes in the freezer can extend the shelf life of your cakes, even longer than storing them in the fridge or at room temperature. The problem was the texture of the cake of the cake and the puree just didn’t do it for the cake – I and the family members were not impressed. So great to hear that and I’m glad that you decided to give this recipe a try! Because of its relatively low cost and high calorie density, cake is one of the most popular celebration desserts in the world. My friend also tried this recipe and wasn’t happy with the taste. The cake was lovely& very tasty. The 10 foods you CAN eat safely after their best-before dates – and how long they last Environment Secretary Elizabeth Truss regularly eats food past its date I have made this a day ahead and it turned out great. I used your recipe for whipped cream frosting from your ‘Russian tirimisu’ post because I wanted something ‘lighter’ than cream cheese buttercream. The filling stays a nice color overnight. Thanks! but it is a show stopper – and truly tastes as good as it looks. That depends. Hi Sharmi, I haven’t tried but here is a really great resource on how to adapt baking recipes going from the 9″ to the 6″. The only other difference is that I … Hi Jenifer, yes the sponge cake can be made ahead. Hi Charmaine, it sounds like the issue was with the cake base – did it look like what is in the photos – tall and fluffy or did it come out dense? The whipped cream will firm up a bit and turn into a rich, luscious frosting. It may be a measurement issue as well, or possibly not enough volume to the eggs and sugar when beating. Thank you for this recipe. It sounds like you have a new favorite! If you do experiment, I would love to know how you like that. Hi Julie, it sounds like the issue was with the cake base – did it look like what is in the photos – tall and fluffy or did it come out dense? I’m hoping to make this cake this weekend, but I only have one cake pan. And it all looked very pretty with the rose like top and the stripes in each slice. How long does ice cream last? Thanks. You are very welcome and thank you so much for your excellent review! Yes, and it helps to refrigerate the cake until ready to serve. I baked this cake for my 15 year old son for his birthday. It will be whipped and forming thick ribbons when you pull up the whisk. The leftover portion was a couple of shades darker the next day, it was still pretty and not really brown. Bake the cakes for 2 hours to 2 hours and 10 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Please try to find a solution for that& share your wonderful recipes with us. I wasn’t very happy with the shallow crater but everyone who ate the cake thought it was delicious. Well I tried with the peaches and they were hard with no flavor (after a week of ripening them) so I made your strawberry cake instead! Cooks Tip: This classic European sponge cake relies on the volume of beaten eggs to rise so do not rush the mixing step. We just love mangos in our family and thankfully they are available year-round to satisfy the craving when it hits! I love the way you explain each thing, you make the process so simple ❤️. If you bake it and you wrap it in the freezer, it can last for 4 days, 6 days, or 3 months. Usually the cake doesn’t rise due to under beating eggs and sugar. Substituting whipping cream for cream cheese would cause the frosting to not sit well since the cream cheese will help stabilize the frosting. Quite disappointed. I have a ton of more fresh mangos that I need to use. I made this cake and it turned out awesome!!! Hi Jackson, it sounds like there was a hiccup with the sponge cake. I have a quick question. Yield: 2 loaf … hello natasha, I love your recipes. If you experiment please let me know how you like that. To maximize the shelf life of cake mix once the package is opened, transfer cake mix to a covered airtight container or place original cake mix bag in … The cake itself wasn’t very good what could i have done wrong? Hi, Hi Denise, I haven’t tested it, but several of my readers have reported making the cake base with a gluten-free flour with good results. You’re welcome and that would be awesome! Hi Natasha! The sponge cake doesn’t need any butter? If can be stored in the refrigerator or left on the counter, depending on the filling or icing. I’ll have a go at it again and I hope to get better results. 3)The sponge cake can be made in advance? The sponge cake can be made a day ahead and stored at room temperature (away from outdoor draft), covered in a plastic bag. – talon8 Dec 6 '10 at 20:27 I think the answer above of 3 days is probably right, but there are lots of other deserts which would freeze well. Thanks. If making in 1 pan at a time, it would be best to make the cake batter twice (making half the recipe each time for a single layer). It goes away in no time. Hi,can you tell me the recipe for 5inch pan? Tops should be golden brown and spring back when poked slightly. There is a shallow crater in the cake as it continues to bake. We are so happy you're here. Immediately after assembling the dish, cover it with plastic wrap and place it in the freezer for at least an hour - preferably 2 hours. I made the strawberry cake many times and it came out most, so I was hoping for the same but unfortunately it did not. A mango has one long, flat seed in the center of the fruit that goes from stem to nose. Sifting once before measuring will return it to the original Swans Down 27-times-sifted softness. Frosting should be whipped, soft and spreadable. Cake - How long does cake last? I was wondering whether I should cut down the amount of sugar in the cream cheese or the sponge cake to tone down the overall sweetness. Hi, do sponge cakes hold up well? People ask for a recipe and some people even asked me to make it for sale. Let me know if you experiment with peaches! I think your issue with the cake must have been due to “pilot error”! I wonder if I can use fresh pineapple puree instead of mango puree? Sprinkle crushed graham on top and repeat the first step by adding another layer of graham crackers: This is the last layer of the mango float: On the top portion, add the last remaining batter mixture and mango strips or you can use mango cubes. Thanks a lot Natasha ! I did make some changes though. The topping is best served the day it is made – as it will be most vibrant in color. Thanks! Thanks. Hi Irene, I would bake for slightly less time since the cake layers will be thinner. 1. Transfer 1 cup frosting to piping bag fitted with large open star tip and refrigerate until ready to use for the topping. What if I cut down the powdered sugar? These are my favorite kind of reviews! The strawberry layer cake recipe that i got from here around 4 years ago had the same sponge cake recipe as this mango cake but less sugar. Hi Shea, the sugar will help to prevent browning but also, make sure you store it without any air touching it; i.e. I’m so glad you enjoyed that! Hi Arrej! When to Call 911 Call 911 or seek emergency care if you experience the following after eating a mango: vomiting, shortness of breath, wheezing, rapid heartbeat, lightheadedness, or the swelling … alternate the mixture and the graham crackers; grate cheese in one layer of mixture; top the graham cake with cream. 1. Hi Natasha! However, I need to make a 6inch cake and am horrible with converting recipes for smaller versions. Hi Natasha , I like all your cooking and for sometime I was thinking to make a mango cake . Any idea how can I achieve a fine texture cake? Yes, it was light and rose high like your video. We are a group of contributors from the kitchen and classroom communities who set out to answer the question, “How long does food really last?”.From the best ingredients to the ordinary, we provide you with a diverse and informative perspective on food shelf life, food … 2)Abt Mangoes and puree filling …will it go brown if this cake was assembled and refrigerated in advanced. Anyone tried it? Do you have any idea regarding the use of ladyfingers instead of the sponge cake for this recipe? Turn heat to medium low and whisk constantly to ensure the mixture heats evenly. 1 cup (16 Tbsp) unsalted butter, softened Like most of Natasha’s recipes, but this one is very unsuccessful. i was wondering if this recipie could be made with some sort of alcohol to make it more adult friendly. Dont boil peach puree over too high of heat since that can also cause it to darken. I used whipping cream (Almarai brand) & confectioner’s sugar as I didn’t have cream cheese. Air is the biggest culprit in making fruits/ vegetables brown. Everyone wanted seconds and complained that I should have made more than one!! Welcome to my kitchen! I had to substitute whipping cream for cream cheese and the frosting didnt sit too well. In addition, we scoured the web for informative articles and reports related to food safety, food storage and the shelf life of Cake. Was going to try this today and was wondering why we haven’t added any butter or oil in the sponge ? I’m happy you all enjoyed that! I waited until summer to make this recipe, since now we can get nice, ripe mangos. im so happy for all of your recipe just once doubt sometimes mango will discolor, how to avoid discoloration on the garnish? Gradually add 1 cup sugar then continue beating on high for 8 min. For example, how the conversion would work? Hi Mahima, Butter is not required for this batter. Is that normal? I wish you all the best! It is a traditional dessert in most … For the crust: Preheat oven to 375 degrees. Just bake, cool to room temperature and cover loosely with plastic wrap and leave at room temperature on the counter overnight. You are making me like a pro. And oz, it is clear just for Americans. Mangos add a beautiful pop of color, incredible flavor, and a healthy boost of nutrients to the cake. That’s so great to hear! See more ideas about mango cake, mango recipes, dessert recipes. Has anyone tried it or have any recommendations? Tried making mine just now, only problem I have is the cake did not fluff up to your level in the picture, otherwise everything went smoothly! I make many of your receipes and it’s a big succes 😋😍. Dear Natasha, every time that I watch you cooking makes my day full of fun and learning more. Thanks for the recipe! Repeat with remaining layers then cover top and sides with remaining frosting. There are, of course, certain health risks associated with spoiled foods so always remember to practice food safety and enjoy your foods before their shelf life has expired! Can I use mango pulp instead of liquifying the mango? How should I adjust the ingredients for the cake please let me know. Hi Paulette, I haven’t tested that to advise. It keeps well covered and refrigerated up to 3 days. In the bowl of a stand mixer fitted with whisk attachment, beat 6 eggs on high speed 1 min until foamy. It was fine, I suppose, but it wasn’t the kind of cake where you’re super excited about leftovers, it was just the kind where you have a slice and it’s something different and interesting and not unpleasant, but not thrilling either. A mango has one long, flat seed in the center of the fruit that goes from stem to nose. Graham. However, this morning, i have noticed that there are discolorations on mango toppings and the taste is not the same as yesterday. Slice off the sides around the seeds of all 4 whole mangos resulting in 8 halves. I have a few dbts though.. Thanks so much for this great recipe and for the helpful step-by-step tutorial that made it a fool-proof success! The shelf life of cake depends on a variety of factors, such as the sell by date, the preparation method and how the cake was stored.Because of its relatively low cost and high calorie density, cake is one of the most popular celebration desserts in the world. LOL! Can’t thank you enough. This recipe is only slightly different from my 2-ingredient cheesecake recipe. Another big hit! 2. The decorations were looking perfect the day after and the cake was even more delicious. Sometimes mold can appear, so always be on the lookout for that. I’m happy to hear everyone thought it was delicious! In that case, you can add a little sugar or lemon juice to the filling to amp up the flavor. Taste your mango and if it tastes sweet and good (not overly ripe), you shouldn’t have any issues with it lasting until the next day. Or possibly not enough volume to the eggs and sugar when beating. Hi! Hi Jay, I haven’t tested this recipe with cake flour. Without sifting, you’ll be adding more cake flour than the recipe calls for – resulting in a drier and heavier cake … I don’t have a mango pudding recipe yet but perhaps you can do a smoothie with that instead? I made this cake and everyone loves it, my husband says to make another one because it’s not enough for them next time I will make it less sweet though. This mango cake is a close relative of our wildly popular strawberry cake. Learn more... Natasha's top tips to unleash your inner chef! On the second cake layer, spread 1/2 cup frosting and place it frosting-side-down on the first layer so the cream and mango are hugging. It may be a measurement issue as well, or possibly not enough volume to the eggs and sugar when beating. Mango Float Cake is just one of the desserts and pastries inspired from Filipino food items and ingredients. In general, foods lasts only as long as the quickest expiring ingredient in the recipe. NOTES: You can also use Graham Crackers or Sponge Fingers/Lady Fingers (Savoiardi) instead of SkyFlakes Crackers. Run a knife or thin spatula around edges to loosen and invert onto wire rack. A keeper! This mango cake is bursting with fresh mango flavor! Hi Kim, we also don’t appreciate overly sweet desserts and found this to be the right balance of sweet to tangy mango. Your positive energy is showing how to enjoy cooking and be happy and satisfied. Hello Mike, so great to hear that. Hi Sapna! Sorry. Super yummylicious Natasha. I’m so happy our blog has been helpful! Should it be refrigerated? It is a traditional dessert in most cultures for birthdays, and it is so versatile that it can be prepared in many different ways. It has surprisingly simple ingredients (ONLY 9 TOTAL!) Will definitely be making it again – in fact, I got many requests at the party to make it for other special occasions. Thanks for sharing that with us, Joanne. Read my disclosure policy. 2 tsp vanilla extract. Friends were impressed. I have a 6 inch pan can you let know the adjusted measurement. If you experiment, please let me know how you like the recipe. The leftover portion was a couple of shades darker the next day, it was still pretty and not really brown. To achieve correct flour quantity. I baked it at 28 minutes on 350 F. I don’t what should I adjust next time. It is best to freeze the cake before frosting it, especially if the frosting includes any cream. Natasha you have some good recipes on this site, but this one just doesn’t do it for me or my family, and they don’t give out compliments if the food is average or bad. It may be a little more difficult to make the slices for the top since canned will be softer but for the filling it should work fine. Unfortunately my husband did not care for it much and neither did I. If you haven’t made a classic sponge cake and it didn’t come out as expected, I highly recommend reading this post which should help. Tops should be golden brown and spring back when poked lightly. It was yummy. Hi Natasha. My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thank you for sharing your wonderful review, Maria! Is it okay to make one layer first, cool it, then make the second layer?/How long do you recommend leaving it to cool? Sometimes you may end up with a bland mango (or even a bad mango). Will not make it again and husband suggested I toss this recipe. I recommend checking out our post on measuring to make sure you measured your dry ingredients accurately. I’ve made this cake twice and has been a big hit. The sponge cake is awesome! If it doesn’t rise properly, it can taste off and even eggy which would make the whole cake taste off. Thank you so much! Layer after layer of mangos and cream. 3. It may be a measurement issue when altering that. If you experiment please let me know how you like this recipe! In a separate bowl, whisk together 1 cup flour and 1/2 tsp baking powder. The goal of the person making the cake is to serve a one made today, in 7-8 days. Thaw mango overnight in fridge or defrost mango in microwave, as needed. Is that how European sponge is supposed to be? Is it because the butter needs more time to sit at room temperature? Keep on sharing please. Oh so delectable! I made the cake and we couldn’t stop eating it. *The shelf life of real fruitcake (dense with dried fruits, nuts and alcohol and stored in a tightly sealed tin) is a debated topic. Hi Cindy! Tastes awful Hi Natasha! Honestly I haven’t tested that. Never made this one before. I will try it with other fruits next time. COUNTLESS!! 1. Hi! Hi Natasha, my cake turned out very rough. puree the mango; mix the mango puree into the mixture; start the layering: bottom layer must be the mixture. Properly stored, a package of cake mix will generally stay at best quality for about 12-18 months at room temperature. It is known for its sweetness and delicious taste. The topping looks best when assembled the day of or day before it is served. Thank you for that thoughtful compliment Pava! It should not be bruised or feel squishy. If the cake does not rise properly (due to under-beating eggs and sugar usually), there won’t be much of a sponge cake to absorb the moisture and it may end up dense. Thank you for your great review! Thank you so much for this recipe Natasha. Hi, I haven’t tested this in 8″ pans so I can’t say for sure if it would overflow but I think it would work. Hi Marie, the topping is best served the day it is made – as it will be most vibrant in color. Divide the batter among two lightly greased tea loaf pans, or bake one after the other if you only have one tea loaf pan (if you have a kitchen scale, half the batter will weigh about 1,588g). Hi Rupa, with fresh mango, I would assemble the day before for best results. I don’t have space in my oven to put few baking pans at the same time. Transfer to the fridge and chill for another 1-2 hours and … Hi, I honestly haven’t measured the batter that way so I don’t know. How long does cheesecake last in the freezer? This cake looks beautiful and delicious. Some benefits of proper food storage include eating healthier, cutting food costs and helping the environment by avoiding waste. It’s very inspiring for us, we appreciate it. Hi Natasha. Sounds like you found a favorite here, Farhana! We offer information to educate consumers on how long food really lasts, past its printed date while providing answers and analysis related to food shelf life, food safety, food storage, food substitutions and many other food related questions. I’m so happy to hear that! I have been wanting to make this cake for a while and I finally did for Father’s Day. I’m planning to try this mango cake for my husband’s birthday, but I do not have enough time to prepare it on the same day. Wow! Making it again for Friendsgiving tomorrow and I just wanted to say – THANK YOU. That may be helpful in this case. Thanks for sharing great recipes on your site! So, how long does cake last? You might possibly be able to stretch it to 2 days but it really depends on the quality and ripe or over-ripeness of your mangoes. If you see any chunks in your frosting, typically yes it is due to the butter or cream cheese being too cold. Hi Natasha do you recommend which mangoes are best for this recipe? I am in love with this recipe. I am not 100% sure where did this dessert originated but with the American influence in the Philippines it looks like this is a variation of the icebox cake where whipped cream … ), but if the cake does not rise properly (due to underbeating eggs and sugar usually), there won’t be much of a sponge cake to absorb the moisture and it may end up dense. Everything in the recipe looks great. It can look completely green and be ripe. Decided not to divide the layers as shown, so mine was the basic 2 layer cake. Some people may develop an allergic reaction to the mango pulp, although this is far less common than an allergy to the mango peel. nice information with us . Thank you Natasha ❤️ Run a knife or thin spatula around edges to loosen and invert onto wire rack. Everyone at my friend’s birthday loved it. Roll a long thin strip of mango into a coil and place it in the center. That’s so great! Glad you loved it, Arlene. I have found that if you press the plastic wrap directly onto the fruit (whatever type of fruit you put atop a cake) and gently push all the air out, it’s perfect the next day! I just want to let you know that I made this cake yesterday for my husband’s birthday party and it was a HUGE hit!! Air is the biggest culprit in making fruits/ vegetables brown. Please eat responsibly! If I am making this 1 day in advance, is it best to make the sponge and then wait until day of to layer & frost or is it best to make the sponge, layer with filling and then wait to frost/top on the day of? Layer mango slices in rings around the cake, starting with the longest pieces and overlapping each piece slightly until only a 1/2″ space is left in the center. Since baking is such a science it may alter the texture a bit. Hi Natalia, click on “metric” in the recipe card. Has any1 tried it for this recipe? I want to make this cake for my child’s birthday, can I make it in the evening, a day before the birthday? Thank you for that great review! Cake - How long does cake last? The best variety though would be the Philippine mango or also known as carabao or Manila mango. Hi Steve, the color difference in butter is more brand specific than anything else. When dat mango puree and cream cheese filing hits d mouth its magic…. Hi …Just came across your Mango cake…Just loved it as to how it’s easy to make..and I love mangoes Coat a 9-inch spring form with cooking spray. Your recipes are the best! Everybody really loved it and thought it was a bakery cake 😮 Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. Thanks.. Hi C, the eggs and sugar mixture never reach stiff peaks but stay soft. I hope this helps. A mango has one long, flat seed in the center of the fruit that goes from stem to … Hi Sabina, I am always happy to help troubleshoot. You’re welcome! But all in all my family liked the cake A LOT. For those who liked it, good for you. Mango. I have not tried using peaches yet but I imagine that should work too. Cake should be stored in a tightly closed container or wrapped with plastic wrap to keep out air and other contaminants. I made this cake. But after 8 minutes, I watched it deflate. Fruitcake 101 - Tips for Baking and Storing Fruit Cakes. I am Natasha, the blogger behind Natasha's Kitchen (since 2009). A ripe mango is determined more by how it feels than how it looks. I hope you love it! Hi Natasha! Beat on low to combine then increase to high and beat 5-6 mins, scraping down the bowl as needed. My family and friends were so impressed with how beautiful the cake was and they loved the taste. Repeat with remaining layers then cover top and sides with remaining frosting. Hi Natasha, I watched the cake in the oven and it deflated in the centre at the 8-minute mark. The mango puree and cream cheese frosting complement each other so well! If so, do you have any tips? Also, I have little clumps in my frosting which I believe are chunks of butter. When baking in the oven, the batter rose. *Cooks Tip: This classic European sponge cake relies on the volume of beaten eggs to rise so do not rush the mixing step. Is there a reason why you used white butter instead of yellow butter for the cake? Prep: Pre-heat oven to 350˚F. Although the Cake shelf life information on Eat By Date is generally reliable, please remember that individual cases will vary and that our advice should only be taken as an opinion and not a replacement for your health care professional. Thank you, On the second cake layer, spread 1/2 cup frosting and place it frosting-side-down on the first layer so the cream and mango are hugging. How Long Does Cheesecake Last In The Refrigerator — A Quick Recap Cheesecake lasts for almost the same length of time irrespective of its ingredients and the type that it is. Can these be interchanged? Can I make a tall 6″ cake with this recipe and use the cream cheese frosting insude but frost outside with ermine or flour buttercream to make decorating easier? will definitely make it again. You’re welcome, Cecilia! I think that would be a good substitute for the puree, just be sure to taste the puree and add sugar to taste – sometimes frozen can be tart. Hi Natasha, ), but if the cake does not rise properly (due to under-beating eggs and sugar usually), there won’t be much of a sponge cake to absorb the moisture and it may end up dense. Can I substitute the vanilla extract in the cream cheese frosting with mango extract? Whether you are serving it in a few hours or the next day - you need to chill it properly. Peel back parchment paper right away and let cakes cool right-side-up to room temp before cutting them in half. Hi Natalya, I haven’t tested that to advise but I imagine that may work. Thank you so much for your great feedback. I beat the egg and sugar batter for 11 minutes using a hand mixer. Hi Mary, there could be many reasons why but without being there it is hard to say. This post may contain affiliate links. It could be that you had a bad mango which can throw the flavors off. But glad to know that the strawberry cake was awesome! Thank you so much in advance! Some common traits are a hard and dry texture as the moisture evaporates. Thank you for sharing that feedback with us, Crytiva. I love love love your recipes!! Can I make the sponge cake previous night and store it? Mango is the real star of this cake so make sure to pick some good, sweet ripe ones (see video tutorial on selecting the perfect mango below). chill the cake on the fridge for 4 hrs (so graham crackers will absorb some of the cream) after … Great recipe. Hi Irene, for the freshest mango portion, I would make the sponge a day ahead then assemble and frost the day you are serving it. It should give a little when you push on the outsides similar to how an avocado would feel when it is ripe. Thank you for sharing. Air is what will cause the browning. Hi Jane, I bet that could work! Thanks! Save my name, email, and website in this browser for the next time I comment. I’m so happy you enjoyed that. Thanks! I can see it being a family favorite, easily. Normally the mango puree adds plenty of moisture (and we sure love moist cakes! We made this for my husband’s birthday and were licking the plates! Set aside 4 halves - you will need them to decorate the top. I made this cake for my son’s first birthday and it came out dry. Hi Judee, The topping is best served the day it is made – as it will be most vibrant in color. Hi Natasha! That’s so great! I wanted to share a picture but it won’t let me. I guess, this cake is best consumed the day it was served. This cake has mango puree in the cake, there is no syrup necessary at all in the cake. Blessings. I followed step by step instructions however the cake inside was too dry. If you experiment, let me know how you liked the recipe and if it holds up well 🙂. In the bowl of a stand mixer fitted with whisk attachment, combine 16 oz cream cheese, 1 cup butter, 2 1/2 cups powdered sugar and 2 tsp vanilla. Everyone commented that I should have made two because it went so fast and no one had an opportunity for seconds! Hi Natasha! That has happened to me in the past which is why I always taste the mangos before using them in any recipe. Place the first sliced cake layer on a platter and spread with 1/2 cup mango purée. Properly stored, it will maintain best quality for about 2 to 3 months, but will remain safe beyond that time. Take it out 1 to 1 1/2 hours before serving, presentation and handling wise, cutting the Mango Float semi-frozen is much easier and the layering is more evident than the totally thawed version. Hi, I just use the regular mangos that are pictured above. Thanks for another great recipe! Read more comments/reviewsAdd comment/review. Are you sure it’s not a 9×13 pan? About Eat By Date - How Long Does Food Last? Hi Natasha, I loved the pictures of mango cake and tried it. It would still work fine with 3/4 cup sugar in the cake batter. There isn’t a large selection of fresh mangoes where I live. Happy birthday to your daughter! Thanks for the recipe! Aww thank you so much for sharing that with us! I'm Natasha Kravchuk. It wasn’t overly sweet and packed with fresh mango taste! hi! That’s a huge pan! Wondering if i should cover with a layer of gelatin or something? Hi Natasha, I baked this cake thrice and all the cakes were coarse in texture. Hi Natasha I wonder where to get the bag for the frosting topping I don’t know where to get it, Thanks. Hi Lam, I would highly recommend reviewing our sponge cake video recipe with the troubleshooting tips and watching the video to see where things may have gone wrong. 1 cup (130 grams) all-purpose flour *measured correctly I used one of the reader’s comments and halved the recipe for a six-inch cake. Hi Natasha, One other thing to all those people saying how many raves they got for the cake. Thanks! When properly stored, the shelf life of cake past its sell by date is approximately ... Rakuten partners with thousands of stores to get you additional cash back on your purchases. If you're new to sponge cakes, watchour video tutorial first, If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! place it in a ziploc bag and push out all the air before sealing. Thanks for share such kind of The most common issue is under beating the eggs and sugar in the cake base. The next step is very important. I’m a professional baker and yes, I tasted the mango before using it. FREE BONUS: 5 Secrets to Be a Better Cook! Hi Natasha! Cake mixes manufactured by Duncan Hines can be used indefinitely after the "best-if-used-by" date. Scrape from the bottom to catch any hidden flour pockets. Substituting whipping cream for cream cheese would cause the frosting to not sit well since the cream cheese will help stabilize the frosting. I look for the white looking butter for aesthetics. Transfer 1 cup frosting to piping bag fitted with large open star tip and refrigerate until ready to use for the topping. If you experiment, let me know how you liked the recipe. Fruit fillings may also become moldy or slimy which indicate that the cake has gone bad. If so, what would be the best way to store it? was a big hit in my house. Mango Royale or Mango Float is a popular Filipino no bake refrigerated cake made out of sweetened whipped cream and mangoes in a Malt cracker base. He and everyone in our family loved it! The cake turned out amazing and the mango flavor really shines through. Hi Menna, Are you referring to a simple syrup mixture? I’m so glad you enjoyed that! I followed everything to the T, but cake turned out very dry. Taste the mango purée and add sugar to taste if needed. (2 medium) peeled and thinly sliced into strips. Thank you for sharing that with us, Emily! Very tasty, and the frosting is amazing, the best one yet. Slice off the sides around the seeds of all 4 whole mangos resulting in 8 halves. Set aside 4 halves – you will need them to decorate the top. Dice remaining 4 halves and scoop them out of their skin then transfer these to a blender and process until puréed. The only thing was, i noticed the amount of the sponge cake sugar increased by about maybe a third cup compared to before? In determining how long Cake lasts, our content incorporates research from multiple resources, including the United States Department of Agriculture and the United States Food & Drug Administration. In a rectangular Glass baking dish, arrange 8 to 10 pieces of It worked very well with this cake. Hi Natasha I would like to make your mango cake for my daughters birthday but I want to make it a bigger size like the rectangular 13×19 I think. Spread a scant 2 cups of cream in an 8-inch square baking dish, followed by 1/2 … About 10 minutes to read this article. Let the cake chill overnight for the best results. share this post because its very helpful How many cups of batter per pan is used? Hi Judy, we love the big bags for piping like this one because they can hold a fair amount of frosting. Have you or anyone else tried this recipe but gluten-free? Thanks! According to Duncan Hines, its boxed cake mixes feature a "best-if-used-by" date rather than an expiration date. Keep it up & please dont stop posting . So, if you decide to keep your cheesecake in … That’s so great! Thank you for sharing that wonderful feedback with us Rodalyn! You can also freeze your mango float for more of an ice cream cake like texture. It doesn't get any better than this and the entire cake only has 9 ingredients! It doesn’t get much better than this mango cake! I wonder if the mango decorations stay fresh if i keep the cake in the fridge for a few hours? Thank you so much. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. I baked it yesterday and wow it was super yummy. Thank you for that awesome review! Hi Kristina, I haven’t tried but here is a really great resource on how to adapt baking recipes going from the 9″ to the 6″. Dice remaining 4 halves and scoop them out of their skin then transfer these to a blender and process until puréed. My daughter told me this is her new favorite cake which made my day. Hi Iris, I am always happy to help troubleshoot. I had extra mango puree so I used it to plate the cake. I would use ladyfingers dipped in the mango piuree. I tried this mango cake yesterday; and my family likes it. Would love a recipe for a mango bread pudding if you have! The mango does not go well with this cake. Thank you. Published - Nov 29, 2012 Update - Nov 8, 2020 Veena Azmanov Words - 1999 words. I’ve been wanting to make this cake for a while and finally I made it today. Resting it in the refrigerator may help with firming that up a bit. Super! How many times have you complimented a friend on something she cooked, even though it was bad, just because you didn’t want to hurt her feelings? Some mango slices brown faster than others, especially if they were already very ripe. Save Money and the Environment - Stop Food Waste, How To Read Food Labels - deciphering packaging labels. That may be helpful in this case. I haven’t tested that but I think that should work! I wouldn’t use too much less since the sugar helps the cake keep its form. Peel back parchment paper right away. The sponge cake was light and tall and delicious, the sliced mango was very snitch-worthy as I decorated. I also recommend checking this post on measuring to make sure too much flour wasn’t used. It taste like mango float for us and we loved it so much. But mediocre flavor and texture not to family’s liking. Looks very scrumptious. I made this cake three times this summer already. Hi Arina, that should work fine to substitute if you enjoy the frosting on the strawberry cake. Natasha’s favorite tips to unleash your inner chef! I love your recipes. I just wanted to say thank you for your recipes:) every time I cook anything from your website it always turns out perfect( and I’m not the best cook lol) even the cakes! It gets a lot of “Oooh”s and “Aaaah”s. Hi Julie, alot can depend on the flavor of your mangos – I highly recommend tasting the filling before adding it to the cake in case you ended up with a bland mango. So great to hear that you loved my recipes! what do u think of that ? My newest favourite go-to recipe. Hi Paulette, I’ve looked through the comments and I don’t see that anyone has made that substitution to advise. Divide evenly between prepared cake pans and bake at 350˚F for 23-28 min (my oven takes 25 min).

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