Mango Mini Cake with Whipped Cream Frosting Bliss

This Mango Mini Cake with Whipped Cream Frosting is a delightful dessert that captures tropical flavors in bite-sized form.

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Prep Time 25

Cook Time 12

Cooling Time 10

Total Time 47

Servings: 8 mini cakes

Course: Desserts

Cuisine: Tropical

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sponge Cake

4 large Eggs Provide structure and moisture; use fresh eggs for the best flavor.
1 cup Granulated Sugar Sweetens the sponge and sugar syrup; substitute with coconut sugar for a unique flavor.
1 teaspoon Vanilla Extract Enhances the overall taste; consider using vanilla essence as an alternative.
1 cup All-Purpose Flour Acts as the main ingredient for structure; gluten-free flour can be used as a substitute.

For the Sugar Syrup

½ cup Warm Water Dissolves sugar in the syrup; ensure it’s warm, not hot, to avoid caramelization.
2 tablespoons Lemon Juice Adds acidity to balance sweetness; lime juice can be a good substitute.

For the Whipped Cream Frosting

1 cup Heavy Cream Creates a stable whipped cream; coconut cream is a great dairy-free alternative.
2 tablespoons Icing Sugar Sweetens and stabilizes the whipped cream; can be omitted for less sweetness.

For the Filling and Garnish

1 cup Fresh Mangoes The key flavor component; use ripe Pakistani or Indian mangoes for best results.
To taste Fresh Mint A delightful garnish that adds a refreshing aroma; perfect for presentation.

Equipment

Mixing bowl
Springform Pan
Cookie Cutter
Saucepan
electric mixer

Method

Step-by-Step Instructions

Prepare the Sponge Cake: Preheat oven to 180°C (350°F). Beat eggs on high speed for 5 minutes, gradually add sugar and vanilla, then fold in flour.
Bake the Sponge: Pour batter into a springform pan and bake for 10-12 minutes until golden brown. Check doneness with a toothpick.
Cool and Cut the Cake: Cool in the pan for 10 minutes, then transfer to a wire rack. Cut out 8 circles using a cookie cutter.
Make Sugar Syrup: Combine warm water, sugar, and lemon juice in a saucepan. Stir over low heat until dissolved.
Prepare the Whipped Cream: In a chilled bowl, whip heavy cream, adding icing sugar and vanilla until stiff peaks form.
Layer the Cakes: Brush sponge rounds with syrup, spread mango puree, add whipped cream, and repeat layers.
Garnish and Serve: Top each cake with a fresh mint leaf for presentation before serving.

Nutrition

Serving: 1mini cakeCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 40mgSodium: 60mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 0.5mg

Notes

Store the cakes in an airtight container for up to 3-4 days, and freeze individually wrapped for up to 1 month. Garnish with mint and mango before serving.

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