Fresh Cream Mango Pudding Cake | Baking ASMR | Bake With Me

Mango pudding cake! Have you had one before? It composes of a sponge cake, chantilly cream (aka whipped cream) and pieces of mango pudding. It looks like a mango cake but it's not. It's the perfect recipe for mango lovers and ideal when mango isn't in season or if your mangoes aren't quite ripe. There's nothing worse than eating a cake with unripe mangoes in them.
This recipe makes an 6inch cake and has 3 parts:
1. mango pudding
2. sponge cake
3. chantilly cream (whipped cream)
(make it in that order as mango pudding needs time to chill)
tip: to make the cake extra moist, make a sugar syrup. A sugar syrup is a 1:1 ratio of sugar to water. Simply dissolve sugar in some hot water then let it cool and brush it onto the layers of cake before applying the whipped cream.
[the full ingredient list is in the video at the 0:10 mark]
Instructions: (6inch cake)
1. Make mango pudding according to the box instructions. let the mango pudding set in the fridge for at least 2 hours.
2. Line the cake pan with parchment paper
3. Preheat the oven to 300F (150C)
4. Separate the egg yolk and egg whites.
5. In a large mixing bowl, combine the egg whites and cream of tartar. Mix until it is foamy.
6. Once it is foamy, add 1/3 of the sugar at a time. Mix for 1 minute in between each addition. Once all the sugar has been mixed, continue to mix until stiff peaks form.
7. Add in egg yolks and mix until it's uniform.
8. Add milk, oil and vanilla extract. Mix until it's incorporated. Make sure you scrape the sides and the bottom of the bowl.
9. Last, add the flour and salt. Fold it in until there's no more pockets of flour.
10. Transfer the batter to the cake pan.
11. Lift the cake pan 3 inches off the table then drop it. Repeat this 3 times to release large air bubbles.
12. Bake the cake at 300F (150C) for 50-55mins (or until a toothpick comes out clean)
13. Take the cake out of the cake pan, remove the parchment then let the cake cool on a wire rack.
14. Once the cake has fully cooled, evenly slice the cake into 3 layers.
15. Take the mango pudding out of the fridge. Cube some into 1 inch pieces then set it aside for decorating the top of the cake. Slice the remaining pudding so each piece is about 1inch thick.
16. Grab a large mixing bowl. Place the cream, powdered sugar and vanilla extract in the bowl. Mix until it reaches soft peaks.
17. It's now assembly time.
- Start with 1 layer of cake. Spread a thin layer of cream on top then layer it with mango pudding. Cover the mango pudding layer with a layer of cream.
- Place the second layer of cake on top. Repeat the process from above. Spread a thin layer of cream followed by a layer of mango pudding then another layer of cream.
- Place the final layer of cake on top. Coat the entire cake with a layer of whipped cream (make sure to leave some for decoration). Do your best to smoothen it out
- Decorate the cake using the remaining cream and pieces of mango pudding
Fresh cream cake, asian bakery style. No fresh fruit is needed for this recipe.
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Links to products used in this video:
KitchenAid hand mixer: amzn.to/42fzOVC
Cake pan: amzn.to/4cGXQyO
KitchenAid Stand Mixer: amzn.to/3PWwvyR
I hope you enjoyed this video :)
Thanks a lot for watching!
chapters:
0:00 - 0:10 intro
0:14 - 1:46 mango pudding
1:47 - 5:43 sponge cake
5:44 - 6:43 slice the mango pudding
6:44 - 7:11 chantilly cream
7:12 - 10:06 assembly
10:38 - 11:24 let's eat
#mangocake #mangopudding #spongecake #mangorecipe #chantilly #bakewithme #asmr #freshcream #bakerystylecake #homemadecake #dessertrecipe #cakeideas

[@steamedbakes]

Looks good! I love mango cake ❤