Immediately after assembling the dish, cover it with plastic wrap and place it in the freezer for at least an hour - preferably 2 hours. Hi Natasha, I watched the cake in the oven and it deflated in the centre at the 8-minute mark. I tried this today but my sponger cake was a little hard, almost bread texture. In the bowl of a stand mixer fitted with whisk attachment, beat 6 eggs on high speed 1 min until foamy. Learn more... Natasha's top tips to unleash your inner chef! I have a ton of more fresh mangos that I need to use. We have made so many cakes with the sponge cake base! If you do happen to experiment please let me know how you like that. Cake - How long does cake last? I would use ladyfingers dipped in the mango piuree. Iâm a professional baker and yes, I tasted the mango before using it. If you experiment, let me know how you liked the recipe and if it holds up well ð. If it doesnât rise properly, it can taste off and even eggy which would make the whole cake taste off. Thanks for share such kind of Scrape from the bottom to catch any hidden flour pockets. 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! You can also use 1 9″ cake pan and 1 9″ springform pan if you have one of those on hand. Hi Natasha. Hi, The freezer time shown is for best quality only - cheesecake that has been kept constantly frozen at 0°F will keep safe indefinitely. Hi Natasha, I don’t have space in my oven to put few baking pans at the same time. Hi …Just came across your Mango cake…Just loved it as to how it’s easy to make..and I love mangoes I love love love your recipes!! The cake was lovely& very tasty. It looked and tasted amazing. The cake was soooo delicious. Thatâs so great! Can these be interchanged? Sometimes mold can appear, so always be on the lookout for that. That’s just awesome! Thank you for sharing that feedback with us Delia. Can I use mango pulp instead of liquifying the mango? chill the cake on the fridge for 4 hrs (so graham crackers will absorb some of the cream) after … If can be stored in the refrigerator or left on the counter, depending on the filling or icing. Peel and thinly slice 4 reserved mango halves, cutting some strips long ways and some wide. How long does cheesecake last in the freezer? 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? 6 large eggs, room temp Hi Kiki! Hi Natasha! Thanks for sharing that with us, Joanne. Hi Charmaine, it sounds like the issue was with the cake base â did it look like what is in the photos â tall and fluffy or did it come out dense? Hi,can you tell me the recipe for 5inch pan? Some benefits of proper food storage include eating healthier, cutting food costs and helping the environment by avoiding waste. was a big hit in my house. Set aside 4 halves - you will need them to decorate the top. Tops should be golden brown and spring back when poked slightly. I would keep the baking time he same and maybe go 3-5 minutes longer since the cake will be taller. How long does cake mix last at room temperature? That’s so great to hear! 2 1/2 cups powdered sugar Also, I have little clumps in my frosting which I believe are chunks of butter. Have you seen our post on measuring? Would love a recipe for a mango bread pudding if you have! 3)The sponge cake can be made in advance? I mean, does the color change before it’s time to serve it? If you experiment please let me know how you like that. Suggest making it, trying it to make sure you like the blend, because my family didnât want to eat it. Hi, Natasha. I would beat longer. Natasha’s Kitchen lovely post i would like to How should I adjust the ingredients for the cake please let me know. Hi, I honestly haven’t measured the batter that way so I don’t know. I wonder if I can use fresh pineapple puree instead of mango puree? I am Natasha, the blogger behind Natasha's Kitchen (since 2009). Aww thank you so much for sharing that with us! Keep it up & please dont stop posting . Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 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? The topping is best served the day it is made â as it will be most vibrant in color. People ask for a recipe and some people even asked me to make it for sale. 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. 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. Hi Svetlana, the sweeter ones are best ð. You are correct that it would be the most vibrant on the day it is made. Can’t wait. Sounds like you found a new favorite Cynthia! Were any substitutions or changes made? Fruitcake 101 - Tips for Baking and Storing Fruit Cakes. How long does cake last? The only thing was, i noticed the amount of the sponge cake sugar increased by about maybe a third cup compared to before? 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. Practicing proper hygiene and food safety techniques will help prevent foodborne illness. Great recipe. Thank you so much for the wonderful recipe! The sponge cake was pretty simple and I liked that there were minimal ingredients in the recipe. Will definitely be making it again – in fact, I got many requests at the party to make it for other special occasions. Has any1 tried it for this recipe? COUNTLESS!! I’m so glad you enjoyed that! Thanks.. Hi C, the eggs and sugar mixture never reach stiff peaks but stay soft. Nope, mangos were ripe and tasted great…..I always tastes the fruit going into my cakes and pies. I have made this a day ahead and it turned out great. 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. 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. Hi Mahima, Butter is not required for this batter. 2. Please eat responsibly! That has happened to me in the past which is why I always taste the mangos before using them in any recipe. You are making me like a pro. The sponge cake doesn’t need any butter? Since baking is such a science it may alter the texture a bit. And I replaced the mango puree/frosting between the layers with a mango-lime curd. 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. Normally the mango puree adds plenty of moisture (and we sure love moist cakes! Thank you so much for this recipe Natasha. Tastes awful I should extend their thanks to you, really for sharing this super yummy mango cake! Hi Lea, I havenât tested that but I think it could work. Place the first sliced cake layer on a platter and spread with 1/2 cup mango purée. Thank you for sharing your experience with us, we appreciate it. 2)Abt Mangoes and puree filling …will it go brown if this cake was assembled and refrigerated in advanced. It keeps well covered and refrigerated up to 3 days. Resting it in the refrigerator may help with firming that up a bit. 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. 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! Super! A mango has one long, flat seed in the center of the fruit that goes from stem to nose. I beat the egg and sugar batter for 11 minutes using a hand mixer. But the combination was just meh. Or possibly not enough volume to the eggs and sugar when beating. It would still work fine with 3/4 cup sugar in the cake batter. Trace the pan on a piece of parchment and cut. Thaw mango overnight in fridge or defrost mango in microwave, as needed. 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). I made this cake and it turned out awesome!!! The sponge cake is awesome! That depends. Thank you Natasha â¤ï¸ Can I reduce the sugar? Hi Natasha! If so, by how much? I followed everything to the T, but cake turned out very dry. I donât know why but i did follow your instructions. Air is the biggest culprit in making fruits/ vegetables brown. Hi Natasha, how will I know that the egg+sugar mixture is ready? Everyone commented that I should have made two because it went so fast and no one had an opportunity for seconds! I made the strawberry cake many times and it came out most, so I was hoping for the same but unfortunately it did not. but it is a show stopper – and truly tastes as good as it looks. Hi Christina! Have you or anyone else tried this recipe but gluten-free? Thanks so much for this great recipe and for the helpful step-by-step tutorial that made it a fool-proof success! Gradually add 1 cup sugar then continue beating on high for 8 min. Cake mixes manufactured by Duncan Hines can be used indefinitely after the "best-if-used-by" date. To be honest i liked that lower sugar sponge cake more. nice information with us . I was wondering is that too sweet for the frosting? Hi, LOL! In addition, we scoured the web for informative articles and reports related to food safety, food storage and the shelf life of Cake. Thank you so much for your great feedback. Anyone tried it? 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. Hi Natasha I wonder where to get the bag for the frosting topping I donât know where to get it, Thanks. 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. Should it be refrigerated? Hi Irene, I would bake for slightly less time since the cake layers will be thinner. This post may contain affiliate links. Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. Run a knife or thin spatula around edges to loosen and invert onto wire rack. Sorry. Although not a perfect test, your senses are usually the most reliable instruments to tell if your cake has gone bad. I love the way you explain each thing, you make the process so simple â¤ï¸. My next cake to bake is your poppy seed cake with rum. Let the cake chill overnight for the best results. You’re welcome, Cecilia! Thanks very much. Honestly I havenât tested that. Super! Thank you for sharing that with us, Emily! Hi Emily, I’m sorry it didn’t turn out for you. One other thing to all those people saying how many raves they got for the cake. Blessings. This post may contain affiliate links to Amazon and other sides. Hi Paulette, I’ve looked through the comments and I don’t see that anyone has made that substitution to advise. He and everyone in our family loved it! Hey Natasha, just wanting to ask if I can bake such layer cakes in a one pan and then layer the cake. Beat on low to combine then increase to high and beat 5-6 mins, scraping down the bowl as needed. Whether you are serving it in a few hours or the next day - you need to chill it properly. If you experiment, let me know how you liked the recipe. Hi Jackson, it sounds like there was a hiccup with the sponge cake. Hi Paulette, I haven’t tested that to advise. puree the mango; mix the mango puree into the mixture; start the layering: bottom layer must be the mixture. Cake can be served right away or refrigerated 2 hours for easier slicing. If you experiment please let me know how you like this recipe! Properly stored, it will maintain best quality for about 2 to 3 months, but will remain safe beyond that time. Hi Jenifer, yes the sponge cake can be made ahead. Can I use frozen mangoes for any part of this recipe? So, how long does cake last? There isn’t a large selection of fresh mangoes where I live. 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 … Hello Natasha. I hope you love it! I’m so happy our blog has been helpful! 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. Thanks for stopping by! I used whipping cream (Almarai brand) & confectioner’s sugar as I didn’t have cream cheese. I can see it being a family favorite, easily. As I did not find fresh mangoes available, I bought sweetened mango puree’ from the store. I tried this recipe baking for my colleague’s birthday last week. You will definitely want to use fresh on top though. Making it again for Friendsgiving tomorrow and I just wanted to say – THANK YOU. Can’t thank you enough. The longer cake flour sits, the more it will settle to the bottom of the box. If you experiment, please let me know how you like the recipe. Definitely impressed my guests! But glad to know that the strawberry cake was awesome! I wanted to share a picture but it wonât let me. Hi Che, it can help to Squeeze a bit of lemon juice over the freshly sliced mango. The mango puree and cream cheese frosting complement each other so well! What a fantastic cake, i made it this week-end and ohh my god ! Transfer 1 cup frosting to piping bag fitted with large open star tip and refrigerate until ready to use for the topping. Thank you for your great review! 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. Fruit fillings may also become moldy or slimy which indicate that the cake has gone bad. I divided the recipe in half and made little 6inch sponge cakes.” I hope that help. Sounds like you found a favorite here, Farhana! In the bowl of a stand mixer fitted with whisk, beat 6 eggs on high speed 1 min until foamy. Welcome to my kitchen! This recipe works for two 8 x 2 inch springform pans. Thank you for that thoughtful compliment Pava! The filling stays a nice color overnight. FREE BONUS: 5 Secrets to Be a Better Cook! The cake turned out amazing and the mango flavor really shines through. I’m happy you all enjoyed that! Tasted like ice cream! And thanks for this mango recipe. Wondering if i should cover with a layer of gelatin or something? Air is what will cause the browning. It should give a little when you push on the outsides similar to how an avocado would feel when it is ripe. Sifting once before measuring will return it to the original Swans Down 27-times-sifted softness. Save Money and the Environment - Stop Food Waste, How To Read Food Labels - deciphering packaging labels. Taste the mango purée and add sugar to taste if needed. Wow that made me smile! Serve this at your next party and you will get plenty of compliments! But after 8 minutes, I watched it deflate. Thanks. I'm Natasha Kravchuk. For those who liked it, good for you. 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 … Thanks. Tried many of them. I recommend checking out our post on measuring to make sure you measured your dry ingredients accurately. Thank you for your dedication and hard work. The most common issue is under beating the eggs and sugar in the cake base. I wish you all the best! Thanks for your prompt reply, Natasha. 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. Thanks for the recipe! My mangoes dried up and got discolored after putting them on the cake then chilling the cake in the fridge overnight. *The shelf life of real fruitcake (dense with dried fruits, nuts and alcohol and stored in a tightly sealed tin) is a debated topic. Like most of Natasha’s recipes, but this one is very unsuccessful. Thank you. Pipe reserved frosting around the top border of your cake. Cake - How long does cake last? That’s so great! Thank you for sharing. Thank you for sharing your wonderful review, Maria! Never made this one before. It can look completely green and be ripe. Looks very scrumptious. Thank you! Coat a 9-inch spring form with cooking spray. It sounds like you have a new party favorite! Thanks for sharing. Read more comments/reviewsAdd comment/review. Hi, do sponge cakes hold up well? With the sponge cake, it is definitely best to bake right away after the batter is made. Keep on sharing please. Peel and thinly slice 4 reserved mango halves, cutting some strips long way and some wide. 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. * Percent Daily Values are based on a 2000 calorie diet. I made this cake. 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. I know it was sponge cake but if ever make again, I will use a different type cake. It could deflate and not rise properly if you left the batter out that long. Hi! I had extra mango puree so I used it to plate the cake. I have not tried using peaches yet but I imagine that should work too. It doesn't get any better than this and the entire cake only has 9 ingredients! For how long a mango cake can last best in the fridge . Was wondering what could have happened. My family and friends were so impressed with how beautiful the cake was and they loved the taste. Thanks! – 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. We made this for my husbandâs birthday and were licking the plates! I just made this cake for my husbandâs birthday tomorrow. Hi Jane, with the sponge cake, it is definitely best to bake right away after the batter is made. A keeper! I have a quick question. Thank you for sharing your great review! Instructions. Glad you loved it, Arlene. Thank you for sharing that with us! 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. Some common traits are a hard and dry texture as the moisture evaporates. This mango cake is bursting with fresh mango flavor. I love your recipes. Hi Iris, I am always happy to help troubleshoot. Tops should be golden brown and spring back when poked lightly. So great to hear that Claudia, this recipe is one of our favorites too, thanks for giving a great feedback. Made it yesterday and it’s a hit. In a rectangular Glass baking dish, arrange 8 to 10 pieces of I don’t have a mango pudding recipe yet but perhaps you can do a smoothie with that instead? The puree moistens the layers perfectly. The sponge is full of holes and tasted a bit chewy. Hi Natasha, I baked this cake thrice and all the cakes were coarse in texture. will definitely make it again. More power to your online presence! Thanks. The sponge cake can be made a day ahead and stored at room temperature (away from outdoor draft), covered in a plastic bag. The sponge cake was light and tall and delicious, the sliced mango was very snitch-worthy as I decorated. Will not make! I made this cake three times this summer already. Beautiful cake, quite impressive appearance. 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 … Hi Natasha! place it in a ziploc bag and push out all the air before sealing. Can I make the mango puree ahead of time to assemble the cake at the destination or will it turn brown? Copyright © 2012 EatByDate LLC. 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! My newest favourite go-to recipe. Air is the biggest culprit in making fruits/ vegetables brown. 1 cup (130 grams) all-purpose flour *measured correctly 1 lb or 2 medium fresh mangos (1 1/2 cups puréed ) You can also freeze your mango float for more of an ice cream cake like texture. Wow! Hello Mike, so great to hear that. Decided not to divide the layers as shown, so mine was the basic 2 layer cake. This cake looks beautiful and delicious. Thank you for the wonderful review! My daughter told me this is her new favorite cake which made my day. Thatâs so great! I want to make this cake for my child’s birthday, can I make it in the evening, a day before the birthday? Mango float is normally made using whole graham crackers. That may be helpful in this case. 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. In general, foods lasts only as long as the quickest expiring ingredient in the recipe. How Long Does Cake Last In The Freezer. Hi! Thoroughly puree mango in blender.Strain puree into heavy pot to remove any fibers. Hi Natalya, I haven’t tested that to advise but I imagine that may work. Some mango slices brown faster than others, especially if they were already very ripe. Thatâs so great! 1. 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 are so nice! 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 . Made this cake for a Planning Party and it turned out just like the pictures. 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. I followed the recipe exactly and it came out great! Wanted to make this again today but Walmart didnât have mangos so I grabbed some peaches instead.. do you think itâd still turn out the same if I substituted peaches for the mangos? 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). It could deflate and not rise properly if you left the batter out for an extended time. Thank you for sharing that wonderful feedback with us Rodalyn! Thank you so much in advance! When dat mango puree and cream cheese filing hits d mouth its magic…. Everyone wanted seconds and complained that I should have made more than one!! How would the sponge cake recipe change for a 10″ cake pan? Sift for lighter cakes. 1. Thanks Sara I hope you can try this recipe soon. Normally the mango puree adds plenty of moisture (and we sure love moist cakes! It may be a measurement issue as well, or possibly not enough volume to the eggs and sugar when beating. It should not be bruised or feel squishy. Could you please let me know which manhos are better for this recipe, the round ones(sweeter) or the longer ones(sour)? Sift flour into batter 1/3 at a time, folding between each addition. I just made this over the weekend and it was a hit! Thanks for sharing great recipes on your site! This cake has mango puree in the cake, there is no syrup necessary at all in the cake. I’m hoping to make this cake this weekend, but I only have one cake pan. It is layer after layer of mangos and cream. 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 husbandâs birthday tomorrow. Can I make the sponge cake previous night and store it? 3. The fresh sweet mangos really shine in this recipe. The leftover portion was a couple shades darker the next day, it was still pretty and not really brown. But mediocre flavor and texture not to family’s liking. Sprinkle it with the crushed graham crackers and chill for at least 2 … Please let me know.. Hi Bimadi, I have found that the cake rises more evenly if you bake in 2 separate pans but I have done it in a single springform pan with other cakes in the past and it bakes for 30 minutes. Hi , Your positive energy is showing how to enjoy cooking and be happy and satisfied. It is a traditional dessert in most cultures for birthdays, and it is so versatile that it can be prepared in many different ways. We are used to super tasty cakes ð Good job on the other recipes, Natasha, youâre doing a great job! I followed step by step instructions however the cake inside was too dry. That’s so great! The next step is very important. Thank you for the great recipe. Thanks! 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. If it doesn’t rise properly, it can taste off and even eggy which would make the whole cake taste off. Is it because the butter needs more time to sit at room temperature? It could be that you had a bad mango which can throw the flavors off. Iâve made this cake twice and has been a big hit. How long does ice cream last? This looks great – Iâm 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? Dear Natasha, every time that I watch you cooking makes my day full of fun and learning more. Can I substitute the vanilla extract in the cream cheese frosting with mango extract? Layer after layer of mangos and cream. However, I need to make a 6inch cake and am horrible with converting recipes for smaller versions. Place the first sliced cake layer on a platter and spread with 1/2 cup mango purée. Is that how European sponge is supposed to be? It is a traditional dessert in most … Thank you for sharing that feedback with us, Crytiva. What if I cut down the powdered sugar? Thanks for your reply. Divide evenly between prepared cake pans and bake at 350ËF for 23-28 min (my oven takes 25 min). Hi Natasha, If you experiment, let me know how you liked the recipe. Cake can be served right away or refrigerated 2 hours for easier slicing. 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? alternate the mixture and the graham crackers; grate cheese in one layer of mixture; top the graham cake with cream. Sift flour into batter 1/3 at a time, folding between each addition, just until no flour streaks remain. hi! I wasn’t very happy with the shallow crater but everyone who ate the cake thought it was delicious. Hi Natasha, this cake looks amazing as all of your other cakes ð I have a question though Why do you use cream cheese and butter in mango cake while in strawberry cake you use cream cheese and whipped cream? Thanks for the recipe. Thanks for another great recipe! Run a knife or thin spatula around edges to loosen and invert onto wire rack. Iâm so happy you enjoyed that. Thanks, Hi Esther! For the crust: Preheat oven to 375 degrees. It was yummy. I hope you love this cake and happy birthday to your husband. I baked this cake for my 15 year old son for his birthday. Transfer 1 cup frosting to piping bag fitted with large open star tip and refrigerate until ready to use for the topping. The only other difference is that I … I’ll have a go at it again and I hope to get better results. Hi Jay, I haven’t tested this recipe with cake flour. The cake had the texture of white cornbread. Thanks. I hope you respond to my query at the earliest…thanks a bunch n advance. If you bake it and you wrap it in the freezer, it can last for 4 days, 6 days, or 3 months. A mango has one long, flat seed in the center of the fruit that goes from stem to nose. The whipped cream will firm up a bit and turn into a rich, luscious frosting. Hi Natasha, I loved the pictures of mango cake and tried it. That’s just awesome!! Hi Sapna! *Cooks Tip: This classic European sponge cake relies on the volume of beaten eggs to rise so do not rush the mixing step. 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. Mango Float Cake is just one of the desserts and pastries inspired from Filipino food items and ingredients. 1 cup of butter, it is not clear how much is it. 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. 1)I have 2 eight inch pans..will that bring much of change in baking time or temperature? 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? You can also use ladyfingers or sponge cake. Cooks Tip: This classic European sponge cake relies on the volume of beaten eggs to rise so do not rush the mixing step. Any idea how can I achieve a fine texture cake? Sometimes you may end up with a bland mango (or even a bad mango). I used Chaunsa & Sindhri mangoes – so sweet already that there was no use to add sugar. Hi Natasha. 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. Hi Menna, Are you referring to a simple syrup mixture? Hi, Natasha. Hi Kim, we also don’t appreciate overly sweet desserts and found this to be the right balance of sweet to tangy mango. Transfer to the fridge and chill for another 1-2 hours and … I guess, this cake is best consumed the day it was served. 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! Iâm so glad you enjoyed it! Any modifications to adapt to using this type of fruit? Hi Would heavy cream beaulette used instead of cream cheese in the frosting? There is a shallow crater in the cake as it continues to bake. The decorations were looking perfect the day after and the cake was even more delicious. It doesn’t get much better than this mango cake! I think your issue with the cake must have been due to “pilot error”! These are my favorite kind of reviews! Pipe reserved frosting around the top border of your cake. I haven’t tested that but I think that should work! Beat on low to combine then increase to high and beat 5-6 mins, scraping down the bowl as needed. Thank you for that great review! Did it seem to slide due to a soft cream or too much mango filling between the layers? I had to substitute whipping cream for cream cheese and the frosting didnt sit too well. It tasted bumpy. Was anything altered with this recipe? Nice one, thanks for sharing that with us, Kristina! Hi Natasha! Hi! It has surprisingly simple ingredients (ONLY 9 TOTAL!) I have a 6 inch pan can you let know the adjusted measurement. I haven’t tested that specifically but I think that should work. It goes away in no time. Thank you, You’re welcome and that would be awesome! Hi Marie, the topping is best served the day it is made â as it will be most vibrant in color. Read my disclosure policy. Baked this for Fatherâs Day today and it turned out beautiful and super delicious!â¤ï¸. Thanks! Oh so sorry to hear that the peaches didn’t work. I have always wanting to try making these but it looks intimidating until now that I finally did it and itâs really super easy following your step by step procedures. I used one of the reader’s comments and halved the recipe for a six-inch cake. Thanks very much. Dice remaining 4 halves and scoop them out of their skin then transfer these to a blender and process until puréed. In that case, you can add a little sugar or lemon juice to the filling to amp up the flavor. Properly stored, a package of cake mix will generally stay at best quality for about 12-18 months at room temperature. Don't miss out on these huge savings! Peel back parchment paper right away and let cakes cool right-side-up to room temp before cutting them in half. Is there a reason why you used white butter instead of yellow butter for the cake? Mangos add a beautiful pop of color, incredible flavor, and a healthy boost of nutrients to the cake. It may be a measurement issue when altering that. It would be great to have all ingredients in grams. 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). And it all looked very pretty with the rose like top and the stripes in each slice. Friends were impressed. Spread a scant 2 cups of cream in an 8-inch square baking dish, followed by 1/2 … When baking in the oven, the batter rose. 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. Published - Nov 29, 2012 Update - Nov 8, 2020 Veena Azmanov Words - 1999 words. If you havenât made a classic sponge cake and it didnât come out as expected, I highly recommend reading this post which should help. I waited until summer to make this recipe, since now we can get nice, ripe mangos. I am in love with this recipe. Hi AMD, I am always happy to help troubleshoot. 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. Substituting whipping cream for cream cheese would cause the frosting to not sit well since the cream cheese will help stabilize the frosting. Home » Fruitcake 101 - Tips for Baking and Storing Fruit Cakes. Thanks! Yes, it was light and rose high like your video. You’re welcome! It worked very well with this cake. Hi Lidiya, peaches tend to discolor more than mangos so it probably wouldn’t keep as well unless you simmered the pureed peaches with lemon juice and sugar to keep it from discoloring too much. It’s my family’s new favorite and my 70+ years old neighbor told me it was THE BEST cake he’s ever had. I will try it with other fruits next time. Everyone at my friendâs birthday loved it. The leftover portion was a couple of shades darker the next day, it was still pretty and not really brown. 2. It sounds like you have a new favorite, Joseph! It wasn’t much of sponge cake. I also recommend checking this post on measuring to make sure too much flour wasn’t used. Thank you so much! We just didn’t care for the texture of the cake or the pureed addition. The best variety though would be the Philippine mango or also known as carabao or Manila mango. I wonder if the mango decorations stay fresh if i keep the cake in the fridge for a few hours? It’s a great recipe and the flavor it’s amazing. Hashtag them #natashaskitchen. 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. It looked beautiful. Oh so delectable! share this post because its very helpful Is it okay to make one layer first, cool it, then make the second layer?/How long do you recommend leaving it to cool? Natasha’s favorite tips to unleash your inner chef! Hi Mary, there could be many reasons why but without being there it is hard to say. We use them to make traditional Colombian food like mango juice, mango sauce, salads and desserts, such as mango flan, mango popsicles … My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Hi Steve, the color difference in butter is more brand specific than anything else. I used your recipe for whipped cream frosting from your ‘Russian tirimisu’ post because I wanted something ‘lighter’ than cream cheese buttercream. If your filling tastes bland, you can spruce it up with a little sugar and/or lemon juice. Would heavy cream be a good substitute for cream cheese in the frosting? Has any1 tried it for this recipe? If the cake does not rise properly (due to under-beating eggs and sugar usually), there wonât be much of a sponge cake to absorb the moisture and it may end up dense. It is best to freeze the cake before frosting it, especially if the frosting includes any cream. I would like to try this cake with peaches. 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. Taste the mango purée and add sugar to taste if needed. Hi Kristina, I havenât tried but here is a really great resource on how to adapt baking recipes going from the 9â³ to the 6â³. I just made your mango cake for a friend’s daughter’s 1st birthday, and it was a big hit! Super yummylicious Natasha. This mango cake is bursting with fresh mango flavor! Add sugar, lime juice, and egg yolks to pot and whisk. Hi Arrej! If so, what would be the best way to store it? To achieve correct flour quantity. If so, do you have any tips? It will be whipped and forming thick ribbons when you pull up the whisk.*. I have been wanting to make this cake for a while and I finally did for Father’s Day. Gradually add 1 cup sugar then continue beating on high for 8 min. 1/2 tsp baking powder, 1 lb or 2 medium fresh mangos, peeled and thinly sliced into strips Happy birthday to your son! Hi Sabina, I am always happy to help troubleshoot. I made this cake for a family reunion and it was a HUGE hit! Anyway thanks for this great recipe! It was absolutly delicious! We just love mangos in our family and thankfully they are available year-round to satisfy the craving when it hits! Thanks again Natasha. 1 cup (210 grams) granulated sugar Peel back parchment paper right away. We are so happy you're here. Can I use cake flour instead of all purpose flour? I made this cake for my family and friends and they loved it. I only figured out after i baked. 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. I’m so happy to hear that! I’ve been wanting to make this cake for a while and finally I made it today. 1 to 4 Tbsp sugar, if needed, 16 oz cream cheese (2 packages), softened I have made this countless times, Natasha. It is known for its sweetness and delicious taste. Hi! You are very welcome and thank you so much for your excellent review! 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! I make many of your receipes and itâs a big succes ðð. 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. Frosting should be whipped, soft and spreadable. I tried this mango cake yesterday; and my family likes it. Yield: 2 loaf … I made this cake for my sonâs first birthday and it came out dry. And I honestly felt I wasted 4 mangos on this cake. Three weeks ago I tried your blackberry cake for my friend’s birthday and it turned out great! The goal of the person making the cake is to serve a one made today, in 7-8 days. Hi Pinaki, without testing that I cannot advise, if you experiment however please let me know how you like that! So great to hear that you loved my recipes! Yes, and it helps to refrigerate the cake until ready to serve. That’s so great! Thanks! With the sponge cake, it is definitely best to bake right away after the batter is made. For a long-term option, you can freeze your cake while preserving its taste if you use an air-tight freezer safe container. “It will be whipped and forming thick ribbons when you pull up the whisk” – is it like the soft or stiff peak when beating egg whites? Hi, Hi Arina, that should work fine to substitute if you enjoy the frosting on the strawberry cake. 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