Servings: 8 people
Calories: 250kcal
Cost: $15
Equipment
- Stand mix or hand mixer
- 8-inch round cake pan
- Parchment paper
- Spatula
- Whisk
Ingredients
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 4 Large eggs, separated
- 3/4 cup Granulated sugar, divided
- 1/2 cup Unsalted butter, melted
- 2 cups Ripe mango puree fresh or frozen
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- q.s. Fresh mango slices for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Separate the egg whites into a clean bowl and beat until foamy. Gradually add half of the sugar and continue to beat until stiff peaks form.
- In another bowl, whisk egg yolks with the remaining sugar until pale yellow. Stir in melted butter and mango puree until smooth. Fold in the dry ingredients gently.
- Gently fold the beaten egg whites into the batter in three parts. Pour into the prepared pan and smooth the top. Bake for 25–30 minutes or until a toothpick comes out clean. Let cool completely.
- While the cake cools, whip the heavy cream with powdered sugar until soft peaks form. Spread over the cooled cake and garnish with fresh mango slices.
Notes
This cake is delightful and pairs well with drinks by the pool on summer days! Enjoy!
Nutrition
Calories: 250kcal | Carbohydrates: 32g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 80mg | Sodium: 140mg | Potassium: 200mg | Fiber: 1g | Sugar: 15g | Vitamin A: 10IU | Vitamin C: 15mg | Calcium: 2mg | Iron: 4mg
Tried this recipe?Let us know how it was!