Looking for an impressive dessert that’s deceptively simple to make? This heavenly mango cloud cake combines a light, airy sponge base with a luscious mango cream filling that’s sure to wow your guests. Ready in just 15 minutes of active preparation time, this elegant dessert offers the perfect balance of sweetness, tanginess, and rich creaminess that will melt in your mouth with every bite.
Ingredients
For the Sponge Cake:
- 3 large eggs
- Pinch of salt
- 80g (2.8 oz) sugar
- 80g (2.8 oz) all-purpose flour
- 1 teaspoon baking powder
- Butter for greasing the mold
For the Mango Cream Filling:
- 200g (7 oz) canned mango
- Juice from the canned mango
- 2 egg yolks
- 1 teaspoon vanilla sugar
- 30g (1 oz) cornstarch
- 20ml (0.7 fl oz) fresh lemon juice (approximately one lemon)
- 80g (2.8 oz) condensed milk
- 80g (2.8 oz) ricotta cheese
- 100ml (3.5 fl oz) heavy whipping cream
For Decoration:
- Powdered sugar for dusting
Instructions
For the Sponge Cake:
- Prepare the oven: Preheat your oven to 180°C (356°F).
- Beat the eggs: In a large mixing bowl, combine 3 eggs with a pinch of salt. Beat until foamy, then gradually add 80g sugar while continuing to beat until pale and fluffy.
- Add dry ingredients: Sift 80g flour and 1 teaspoon baking powder together, then gently fold into the egg mixture using a spatula until just combined.
- Prepare the baking mold: Grease a round silicone cake mold with butter to prevent sticking.
- Bake: Pour the batter into the prepared mold and bake for 15-20 minutes at 180°C (356°F) until the cake is golden and a toothpick inserted in the center comes out clean.
- Cool: Remove from the oven and allow to cool before removing from the mold.
For the Mango Cream Filling:
- Prepare the mango: Drain the canned mango, reserving the juice. Finely chop the mango pieces and then puree them using a blender or food processor until smooth.
- Make the custard base: In a saucepan, combine the mango puree, reserved mango juice, 2 egg yolks, 1 teaspoon vanilla sugar, and 30g cornstarch. Cook over medium heat, stirring constantly until the mixture thickens to a custard consistency.
- Cool the custard: Remove from heat and let the mango custard cool completely.
- Prepare the cream mixture: In a separate bowl, add 20ml fresh lemon juice to 80g condensed milk. Beat until the mixture thickens.
- Combine components: Add 80g ricotta cheese to the lemon-condensed milk mixture and gently fold to combine.
- Add whipped cream: In another bowl, whip 100ml of heavy cream until soft peaks form. Gradually fold half of the whipped cream into the ricotta mixture.
- Complete the filling: Gently fold the cooled mango custard into the cream mixture until well combined but still light and airy.
Assembly:
- Cut the cake: Once cooled, slice the sponge cake horizontally in half to create two layers.
- Fill the cake: Place the bottom layer on a serving plate. Spread half of the mango cream filling over it. Place the second cake layer on top.
- Decorate: Pipe or spread the remaining cream on top of the cake in a decorative pattern.
- Finish: Just before serving, dust the top with powdered sugar for an elegant presentation.
Nutritional Information and Timing
- Preparation Time: 15 minutes
- Baking Time: 15-20 minutes
- Cooling Time: 30 minutes
- Total Time: Approximately 1 hour
- Servings: 8
- Calories: Approximately 290 calories per serving
- Protein: 7g
- Carbohydrates: 35g
- Fat: 14g
- Fiber: 1g
- Sodium: 110mg
Cooking Tips and Tricks
- Room temperature eggs: For the fluffiest sponge cake, use eggs at room temperature as they’ll incorporate more air when beaten.
- Gentle folding: When incorporating flour into the egg mixture, use a gentle folding motion to maintain as much air as possible in the batter.
- Cooling completely: Make sure the mango custard is completely cooled before combining it with the other cream components to prevent the mixture from curdling.
- Proper whipping: Whip the cream to soft peaks, not stiff peaks, to ensure it folds easily into the other ingredients without deflating.
- Cake moisture: If your sponge cake seems a bit dry, you can brush each layer with a simple syrup (equal parts sugar and water, boiled and cooled) before adding the filling.
- Chilling time: Although the cake can be served immediately, allowing it to chill in the refrigerator for 1-2 hours helps the flavors meld and makes slicing cleaner.
Variations and Substitutions
- Fresh mango option: Replace canned mango with 200g of fresh ripe mango and add 2 tablespoons of sugar if the mango isn’t sweet enough.
- Alternative fruits: Substitute the mango with other fruits like peaches, apricots, or berries for different flavor profiles.
- Dairy alternatives: Use mascarpone instead of ricotta for a richer cream, or dairy-free alternatives for a lighter version.
- Flavor enhancements: Add a tablespoon of rum or coconut extract to the cream for an additional flavor dimension.
- Crust variations: For a contrasting texture, add a thin layer of crushed cookies or toasted nuts between the cake and cream layers.
- Individual portions: Make mini versions in cupcake molds for elegant individual desserts, reducing the baking time to 10-12 minutes.
Common FAQs
1. Can I make this cake a day ahead?
Yes, this cake actually benefits from being made a day ahead. Keep it refrigerated and add the powdered sugar just before serving.
2. Why did my sponge cake deflate?
Deflation usually occurs from opening the oven door too early in the baking process or overmixing the batter. Avoid opening the oven for the first 10 minutes of baking.
3. Can I use other types of cheese instead of ricotta?
Yes, cream cheese or mascarpone make excellent substitutes, though the texture and richness will vary slightly.
4. How can I ensure my cream filling is stable?
Make sure all components are properly cooled before combining, and consider adding a teaspoon of unflavored gelatin (bloomed in water) to the mixture for extra stability, especially in warm weather.
5. Is there a way to make this dessert less sweet?
Reduce the condensed milk to 60g and increase the ricotta to 100g. You can also use unsweetened mango or reduce the sugar in the sponge cake to 60g.
Storage and Make-Ahead Tips
- Refrigeration: Store the assembled cake in the refrigerator, covered loosely with plastic wrap or in a cake container, for up to 3 days.
- Component preparation: All components can be prepared a day in advance and stored separately in the refrigerator. Assemble the cake a few hours before serving.
- Freezing: The sponge cake can be frozen for up to 1 month. Wrap it well in plastic wrap and then aluminum foil. Thaw completely before assembling the cake.
- Cream storage: The prepared mango cream can be refrigerated for up to 2 days in an airtight container. Stir gently before using.
- Freshening up: If the cake has been refrigerated for more than a day, a fresh dusting of powdered sugar just before serving will refresh its appearance.
This mango cloud cake combines the perfect balance of sweet, tangy, and creamy elements with a light, airy texture that truly melts in your mouth. Its elegant presentation belies how simple it is to prepare, making it the perfect dessert for both special occasions and everyday indulgence. Enjoy the heavenly combination of delicate sponge and luscious mango cream!
