I made this yesterday for labor day and it was sooo good! The hardest part was slicing the mangos lol. My slices ended up being too thin and kept breaking so I ended up finely chopping the thin slices to a chunky puree consistency and then spooned it on top of the cake with blueberries placed as a border. Around the bottom, I placed the left over larger chunks of mango with blueberries and raspberries. It ended up still looking pretty. I highly recommend this recipe. The cake was light, fluffy, not too sweet, and tasted super fresh with this Texas heat.
Been years since my local bakery closed and no other bakeries came close. Made it the other day and it was amazing. Probably better than when I bought it. Thank you
THANK YOU for this amazing recipe. I used the recipe for the sponge cake only… topped it with some whipped chestnuts and cream and the cake was so fluffy and delicious! The sponge cake came out exactly like the ones from a Chinese bakery but better!
Really looks delicious mango cake recipe.Very well prepared too from combining the ingredients.Amazing presentation.Yummy 😋Thank you for sharing this nice recipe.
Thank you so much for this recipe! Made it for my friend's bday & everyone loved it! I brushed simple syrup on each layer to keep the sponge cake moist :)
Thank you so much for the recipe! I made it yesterday and it's delicious. However, my pan is 6.5" which is smaller than your pan. Can I use 4 eggs and reduce other ingredients to 80 percent of the original to make the sponge cake?
I’ve only ever had a 6 inch cake pan. For 6 inch I always use 3 eggs and adjust, I’ve never tried 6.5! But maybe 4 eggs would work as long as your pan height is tall enough too. Hope this helps!
Hi there, thank you for sharing the recipe, I made this cake for the family and they all loved it! Can I ask how much I need to reduce the ingredients by for a 6 or 7 inch smaller version?
Thanks for the recipe. I tried to make this cake for my birthday. The sponge cake looked good in the oven, but it deflated after I took it out soon. Therefore I ended up making a Mango Mousse Cake. It still looked pretty and delicious. I believe the problem came from the oven. I wasn't using my convention oven, I used my smart Cuisinart Steam and Convection Oven. I will test the accuracy of my convention oven before my next attempt. Thanks again.
Would it be alright to use milk substitutes (such as almond milk) for this recipe? Also, if I wanted to add mango puree to make the sponge cake flavoured what measurement would you recommend? 😋
Thanks for the recipe! I'm going to make this cake soon. Question, is there a reason why 1/3 of the egg white is whisked into the batter? Why not just fold it in like the rest of it to keep all the air bubbles?
Sherlen's Kitchen I love to see Macarons! Can you do variety of different flavour fillings like matcha or lychee... I’m planning on making a macaron tower! 😄
Is any of the ingredients needed to be room temperature?? And do you bake your cake in the oven with the hot water bath in?? Pls reply planning to make it soon!
Hi Sherlen I just made this cake for my husband's Birthday , Is turn out great Thank you for sharing this recipe , one thing , We can't get Heavy cream in Canada. I'd like to know how to make the whipping cream a bit stiffer for decorating the cake.
Isobelleung hi Isobel! I’m glad it turned out great! 😊 heavy cream is also known as “whipping cream” here in Canada, as long as it is 33% milk fat then it’s good! To make it more stiff, make sure that the cream and mixing bowl are both very cold. Sometimes I like to put my mixing bowl in the fridge before I add in the cream, then keep on whipping it longer (stand/hand mixer) until it is very stiff! It should stay stiff as long as it’s kept in the fridge before serving! I hope this helps! 🤗
I was wondering what is your method on making the nice cake? I followed the recipe and instructions 100%, my cake comes out of the oven rised up, but within minutes, it deflats to half the size.
@@sherrrlen Wow I never knew that. I thought whipped cream melted after an hour and made the cake all weta disgusting. Well, my first cake did and it was a disaster 😭. Also, thanks for the quick reply. Love your channel ❤️
@@sherrrlen Sorry to bother you again but I have on more question, how will I know when the whipped cream is perfect? I don’t want it to turn into butter but I’m afraid I might only get it to stiff peaks and it will melt. Is there any tests I can do? Also I subbed 😘
@@andrea_1004 for this cake, since you’re covering it with mangos, it won’t really be a problem to overwhip the cream. But usually it’s ready once the cream doesn’t slide around the bowl / off the mixer.
Amazing video with really easy recipe. Question: I typically see people add butter to their cake but I don't see butter here, any reasons why you don't add butter?
Hi Tiffany! Great question, the reason why I don’t use butter is because I use oil as the fat ingredient instead. Oil in sponge cakes tend to make the cake lighter in texture whereas butter makes it a bit heavier/dense! 🤗
Thank you! Another question is when I baked at 300F for 50-55 min the cake wasn't completely baked, I increased to 75 min and it came out a little deflated after a while. Do you know how I can fix this?
Sponge cakes can be pretty tricky! Assuming your pan size and oven temp are correct, I think a lot has to do with the egg whites consistency and folding it in with the batter. You want to make sure you beat the egg whites so that it’s not too runny but not too stiff, and folding the batter gently is important too! Another thing is to make sure not to opening the oven during the baking process. Lastly, sponge cakes shouldn’t deflated too much but will always shrink just a tiny bit in size after it comes out of the oven. If it shrinks a LOT then the cake is underbaked!
I have a question if I don’t have a machine to whisk the egg whites can I do it in a blender like in a smoothie blender or the big blender ?? Please If you could reply I’m Making it tomorrow!! 😄
Hello! I’ve never tried it before but I just searched it up and I think a blender would work, sorry :( you can maybe try whipping the egg whites one at a time bu hand but it will definitely take a longer time! Just make sure there are no egg yolk drips or any oil/grease in your egg whites, bowl and whisk 😊
Hi, Just wondering...is it ok to use a non stick cake pan? (I saw in another recipe that you couldn’t use a non stick pan because the cake wouldn’t rise without the regular pans sides to adhere to.) Also do you line both the sides and bottom with parchment paper or just the bottom? Thank you!
Joyce Tan you can do so, however the cake may have a chance of cracking at the top but the temperature and length should still be the same! Just keep an eye on it ;)
So happy I found this! My boyfriend loves mango cakes so I’m going to attempt to make it for his birthday! Just a quick question, is it good to keep in the fridge once made overnight??? Just wondering how long it could be kept for! :)
Hi there! It will! I always make it the night before, however the mangos will develop a bit of moisture overnight but if that doesn’t bug you much, feel free to make it the night before! :)
do you think it’ll be best to make the sponge a day early just to let it rest? I find ít necessary bc whenever I make these cakes, the cream will just run maybe from the sponge not being cooled enough. &great video thank you! 🧡
U can definitely do that! I do that sometimes if running short on time to do the entire cake all in one day. Just make sure to let it fully cool down out of the pan on a wire rack before wrapping it in plastic wrap overnight! :)
Is this traditionally Chinese the way they do it in China or just your way of making this? I don't know if I have ever had a Chinese cake. They look so good. I seen a bunch of pictures of them. I have had sponge cake though.
april yes you can make your own cake flour using both! I’m pretty sure you can grease with butter and flour but I have only ever used parchment paper for my cake ☺️
I tried few times, taste good but my cake never can be cut into 3 pieces? Do you know what happen with my cake? I can only cut in half, so it’ll be only 2 pieces of cake. So my cake won’t be tall enough:( Does anyone know what do I do wrong?
Ada H hi Ada! If you’re downsizing to one 6” cake pan, you can multiply the ingredients by 0.6 (you’ll be using 3 eggs total), just make sure your cake pan is around 3 inches in height! You might also want to adjust the baking time/keep an eye on it. Hope this helps! 😊
Hi there I just made this cake and my cake didn’t rise at all. Did you use self rising cake flour? Or did you add baking powder separately? Can you please let me know since I need to make it again tomorrow for an event.
Hi Kandy, none of those were used or added. Everything is listed in the description box and video. This cake has the simplest ingredients but it’s all about technique! Whipping the egg whites to soft/medium peaks and gently folding it together along with not over mixing, and baking in the oven at 300°F without opening the door til after 55 mins!
@@kandyestepho807 it would! The recipe is suited specifically for an 8 inch cake pan to help its rise. If it were 6 inch, the recipe would be adjusted to 3 eggs. The pan should also have at least 3 inch height
Nope not at all! Sponge cake rely solely on properly beaten egg whites to get the cake to rise! It can be tricky though, even with properly whipped egg whites, you also need to make sure you fold it well with the yolk batter and also make sure the oven temperature and baking time is correct!
I made this yesterday for labor day and it was sooo good! The hardest part was slicing the mangos lol. My slices ended up being too thin and kept breaking so I ended up finely chopping the thin slices to a chunky puree consistency and then spooned it on top of the cake with blueberries placed as a border. Around the bottom, I placed the left over larger chunks of mango with blueberries and raspberries. It ended up still looking pretty. I highly recommend this recipe. The cake was light, fluffy, not too sweet, and tasted super fresh with this Texas heat.
Been years since my local bakery closed and no other bakeries came close. Made it the other day and it was amazing. Probably better than when I bought it. Thank you
Love to hear that it tastes even better than bakery bought! 😍
THANK YOU for this amazing recipe. I used the recipe for the sponge cake only… topped it with some whipped chestnuts and cream and the cake was so fluffy and delicious! The sponge cake came out exactly like the ones from a Chinese bakery but better!
I love chestnut cake! Glad it turned out well, I also this sponge cake recipe for my chestnut cakes too 🤤
Really looks delicious mango cake recipe.Very well prepared too from combining the ingredients.Amazing presentation.Yummy 😋Thank you for sharing this nice recipe.
Thank you so much for this recipe! Made it for my friend's bday & everyone loved it! I brushed simple syrup on each layer to keep the sponge cake moist :)
Thank you so much for the recipe! I made it yesterday and it's delicious. However, my pan is 6.5" which is smaller than your pan. Can I use 4 eggs and reduce other ingredients to 80 percent of the original to make the sponge cake?
I’ve only ever had a 6 inch cake pan. For 6 inch I always use 3 eggs and adjust, I’ve never tried 6.5! But maybe 4 eggs would work as long as your pan height is tall enough too. Hope this helps!
@@sherrrlen Thanks Sherlen:)
Just want to mention that family enjoy your recipe immensely👍
How do you keep the mango from turning dark or black after slicing them?
This recipe worked out just perfectly! Thank you so much for sharing this recipe!
Wow, great👍 👌 👍 l like the way you demonstrate step by step I'll make it soon. Thank you and GOD BLESS 🙏
Hi there, thank you for sharing the recipe, I made this cake for the family and they all loved it! Can I ask how much I need to reduce the ingredients by for a 6 or 7 inch smaller version?
Thanks for the recipe.
I tried to make this cake for my birthday. The sponge cake looked good in the oven, but it deflated after I took it out soon.
Therefore I ended up making a Mango Mousse Cake. It still looked pretty and delicious.
I believe the problem came from the oven. I wasn't using my convention oven, I used my smart Cuisinart Steam and Convection Oven.
I will test the accuracy of my convention oven before my next attempt.
Thanks again.
Yes mine too, I use conventional oven and the cake still deflated, so I can’t make the cake tall enough. Not sure why:(
Wow it looks wonderful 😮
You did such a great job explaining all the steps, I made this today for my parents’ 30th anniversary and we can’t wait to dig in ! 💓
Thank you!! I hope they loved the cake! 😊
I'm using this recipe rn and I want to ask can you steam this cake instead of baking it?
I’ve made this many times and it’s always a hit! How would you adjust to make a 9 inch cake?
I made a version of this for my son's birthday! It turned out great. The overlapping mango was fun to do!
This mango cake brings back so many happy memories 😊
Karen Fang I’m so glad it does! 💛
Hi dear, thanks for your sponge cake recepi, I follow many recepi but yours is the best! 😁
Yay!! 😁😁
Hello-great recipe! Do you cool it upside down after removing it from the pan? (top side down) My cake is about to finish baking!!
Clear instructions and it’s easy to make. Thanks for sharing❤️
That blew my mind with mango slices... will deffo try this👍👍💪
Hope to see it! 😊
Chinese cakes are the best
So Beautifull mango cake sis
Excellent! This is my personal favourite . Thanks for the video
Would it be alright to use milk substitutes (such as almond milk) for this recipe? Also, if I wanted to add mango puree to make the sponge cake flavoured what measurement would you recommend? 😋
Wow great job and you also went above and beyond. Great video
Did you add a stabilizer to your whipped cream? My whipped cream always looks softer than this.
I bake this cake and is delicious. But how can I make the frosting don't have too strong milk taste?
Oh wow look so beautiful and delicious 😋. Thank you so much for the recipe. Big love ❤️.
Would it still be good if I used a box mix cake?
Thanks for the recipe! I'm going to make this cake soon. Question, is there a reason why 1/3 of the egg white is whisked into the batter? Why not just fold it in like the rest of it to keep all the air bubbles?
Hi :) My sponge cake unfortunately collapsed and it concaved down! Is there a reason? did i underbake it? Please help! :)
I just made this mango cake! Will tag u on IG once I’m done decorating. Love this tutorial! Looking forward to your nxt video!
Amazing!! I can't wait to see the pics 😁 and let me know what you'd like to see next ;)
Sherlen's Kitchen I love to see Macarons! Can you do variety of different flavour fillings like matcha or lychee... I’m planning on making a macaron tower! 😄
Sophia Wong ok one day for sure! I only tried my first macarons about a month ago ~ still need to practice lots first before I perfect it! 😅
Is any of the ingredients needed to be room temperature?? And do you bake your cake in the oven with the hot water bath in?? Pls reply planning to make it soon!
Hi Audrey! Best for everything to be room temperature but I have done so without too. I do bake it hot water bath inside yes! Hope it goes well!
@@sherrrlen Ok thank you so much for replying quickly!
how many cups of oil, flour, milk, and sugar should i use? currently in the process of making this but i’m unsure of the measurements
AWESOME MANGO CAKE
Jasmine Tripoli THANK YOU! 🥰
i made this cake and it was amazing! thanks for the great recipe!
Yayyy I’m glad it turned out amazing!!
How long can you keep it in the fridge? You have a beautiful cake creation by the way. So gorgeous 😍
Beautiful cake
Hi Sherlen I just made this cake for my husband's Birthday , Is turn out great Thank you for sharing this recipe , one thing , We can't get Heavy cream in Canada. I'd like to know how to make the whipping cream a bit stiffer for decorating the cake.
Isobelleung hi Isobel! I’m glad it turned out great! 😊 heavy cream is also known as “whipping cream” here in Canada, as long as it is 33% milk fat then it’s good! To make it more stiff, make sure that the cream and mixing bowl are both very cold. Sometimes I like to put my mixing bowl in the fridge before I add in the cream, then keep on whipping it longer (stand/hand mixer) until it is very stiff! It should stay stiff as long as it’s kept in the fridge before serving! I hope this helps! 🤗
Very easy & delicious recipe, I tried for the first time & it was a success!
Lai Wong That’s great to hear! 😊👏🏼
amazing recipe! i made one and it tasted exactly like the ones bought in store
Elina Jiang thank you! So happy to hear 😍
I'm so happy with this recipe. Thank you very much.
Yayyy!! 😍
Beautiful cake!!! I'm so inspired to try making it!
Does the cake need to be refrigerated? :)
Yes it does:)
Can’t wait to make it, thanks girl!!
No problem! 💗 Hope to see pics :)
Hi! Could you make this using all purpose flour?
Vanessa Lei hi Vanessa! It should be fine! I use AP flour sometimes when I don’t have cake flour, the texture is just slightly different :)
Thank you! Your cake looks amazing btw!!! Can’t wait to try it :)
Vanessa Lei thank you!! hope to see photos! 😍
This is mouth-watering. 👌
This looks so good, can't wait to make it!! Are you using granulated sugar or a finer sugar?
Either will work but the finer sugar gives a lighter result!
Thank you for this easy to follow recipe. I am not much of a baker and the cake turned out very well. Beautiful cake 🥰
That is amazing! 👏🏼👏🏼
Should I preheat the oven and if so for how long?
I was wondering what is your method on making the nice cake? I followed the recipe and instructions 100%, my cake comes out of the oven rised up, but within minutes, it deflats to half the size.
Yummy mango cake
Great recipe! Might make it for my sister’s birthday. Question, if I put it in the fridge overnight, will the whipped cream like melt?
No it will not melt if kept in the fridge :) just make sure you whip the cream well enough so that it holds up well!
@@sherrrlen
Wow I never knew that. I thought whipped cream melted after an hour and made the cake all weta disgusting. Well, my first cake did and it was a disaster 😭. Also, thanks for the quick reply. Love your channel ❤️
@@andrea_1004 aw thank you! 💛 Hope the cake turns out well for you and hope to see pics 😉
@@sherrrlen
Sorry to bother you again but I have on more question, how will I know when the whipped cream is perfect? I don’t want it to turn into butter but I’m afraid I might only get it to stiff peaks and it will melt. Is there any tests I can do? Also I subbed 😘
@@andrea_1004 for this cake, since you’re covering it with mangos, it won’t really be a problem to overwhip the cream. But usually it’s ready once the cream doesn’t slide around the bowl / off the mixer.
Made this cake and it was so good! 😋 🎂
Love to hear that!! 😍
@@sherrrlen 0:58 I’m at this process now and I finished whisking it together but it’s still pretty lumpy should I whisk it more or.. ?? Pls reply
Amazing video with really easy recipe. Question: I typically see people add butter to their cake but I don't see butter here, any reasons why you don't add butter?
Hi Tiffany! Great question, the reason why I don’t use butter is because I use oil as the fat ingredient instead. Oil in sponge cakes tend to make the cake lighter in texture whereas butter makes it a bit heavier/dense! 🤗
Thank you! Another question is when I baked at 300F for 50-55 min the cake wasn't completely baked, I increased to 75 min and it came out a little deflated after a while. Do you know how I can fix this?
Sponge cakes can be pretty tricky! Assuming your pan size and oven temp are correct, I think a lot has to do with the egg whites consistency and folding it in with the batter. You want to make sure you beat the egg whites so that it’s not too runny but not too stiff, and folding the batter gently is important too! Another thing is to make sure not to opening the oven during the baking process. Lastly, sponge cakes shouldn’t deflated too much but will always shrink just a tiny bit in size after it comes out of the oven. If it shrinks a LOT then the cake is underbaked!
I have a question if I don’t have a machine to whisk the egg whites can I do it in a blender like in a smoothie blender or the big blender ?? Please If you could reply I’m
Making it tomorrow!! 😄
Hello! I’ve never tried it before but I just searched it up and I think a blender would work, sorry :( you can maybe try whipping the egg whites one at a time bu hand but it will definitely take a longer time! Just make sure there are no egg yolk drips or any oil/grease in your egg whites, bowl and whisk 😊
Hi,
Just wondering...is it ok to use a non stick cake pan? (I saw in another recipe that you couldn’t use a non stick pan because the cake wouldn’t rise without the regular pans sides to adhere to.) Also do you line both the sides and bottom with parchment paper or just the bottom? Thank you!
Can you convert the measurements to ml or cups? Sorry!
What level should the rack be at?
Can you sub the cake flour for all purpose flour?
Looks so good !
Thank you 😋
You have the best tools!!! Kitchen tour video!!!!
Karen Fang ooo good idea!!! One day ;)
Great job!!!!
it is excellent !!👍👍👍
Hi there, if I was to double the recipe and cook it in a larger cake pan do I still cook it for 55 minutes?
time stamps
0:00 cake batter
3:27 mango slicing
4:47 getting cake out of pan
5:06 making cream
5:16 cutting cake
5:50 applying cream
7:57 applying mango slice
9:13 applying decorations
Can i do without the water tray and bake the batter directly pls? If so wat would be the temp n length pls. Thanks
Joyce Tan you can do so, however the cake may have a chance of cracking at the top but the temperature and length should still be the same! Just keep an eye on it ;)
Thank you! I shall try it out tomorrow.
So happy I found this! My boyfriend loves mango cakes so I’m going to attempt to make it for his birthday! Just a quick question, is it good to keep in the fridge once made overnight??? Just wondering how long it could be kept for! :)
Hi there! It will! I always make it the night before, however the mangos will develop a bit of moisture overnight but if that doesn’t bug you much, feel free to make it the night before! :)
@@sherrrlen thank you so much for getting back so quick!!! Will do!!! 😊
Hi. What type of can pan is this? Thanks
But how did you cut the mango into pieces
do you think it’ll be best to make the sponge a day early just to let it rest? I find ít necessary bc whenever I make these cakes, the cream will just run maybe from the sponge not being cooled enough. &great video thank you! 🧡
U can definitely do that! I do that sometimes if running short on time to do the entire cake all in one day. Just make sure to let it fully cool down out of the pan on a wire rack before wrapping it in plastic wrap overnight! :)
Is this traditionally Chinese the way they do it in China or just your way of making this? I don't know if I have ever had a Chinese cake. They look so good. I seen a bunch of pictures of them. I have had sponge cake though.
Hi, May I ask your recipe is for 1/2kg or 1kg cake?
What is the vanilla and cream?
Hi! Can I make my own cake flour with flour and corn starch? Also can I substitute parchment paper with butter and flour for dusting?
april yes you can make your own cake flour using both! I’m pretty sure you can grease with butter and flour but I have only ever used parchment paper for my cake ☺️
I tried few times, taste good but my cake never can be cut into 3 pieces? Do you know what happen with my cake? I can only cut in half, so it’ll be only 2 pieces of cake. So my cake won’t be tall enough:( Does anyone know what do I do wrong?
If I'm using a 6" pan how would I change the recipe?
Ada H hi Ada! If you’re downsizing to one 6” cake pan, you can multiply the ingredients by 0.6 (you’ll be using 3 eggs total), just make sure your cake pan is around 3 inches in height! You might also want to adjust the baking time/keep an eye on it. Hope this helps! 😊
Could you lessen the sugar on this? Would the result be the same? I was thinking of halving the sugar with a 6 in cake.
Hi Nancy! Sorry for the late reply, I haven’t tried it with less sugar however this cake is not too sweet already :)
I really wish you would give the measurements in cups
Hello, do you have the recipe for 6 inch?
Hi! May I know the ingredient for sponge cake if I wan to made 6 inch?
Hi! I would recommend using 3 eggs instead, and convert the rest of the recipe according to that 😊
Hi there I just made this cake and my cake didn’t rise at all. Did you use self rising cake flour? Or did you add baking powder separately? Can you please let me know since I need to make it again tomorrow for an event.
Hi Kandy, none of those were used or added. Everything is listed in the description box and video. This cake has the simplest ingredients but it’s all about technique! Whipping the egg whites to soft/medium peaks and gently folding it together along with not over mixing, and baking in the oven at 300°F without opening the door til after 55 mins!
@@sherrrlen thank you so much. I’ll try now again. Also, my pan is bigger than 8”. Will that effect the result?
@@kandyestepho807 it would! The recipe is suited specifically for an 8 inch cake pan to help its rise. If it were 6 inch, the recipe would be adjusted to 3 eggs. The pan should also have at least 3 inch height
Very nice.
Omg how did I not know u had a TH-cam!!! I've been missing out!!!! Ahhhh
IVE BEEN MISSING OUT ON YOURS TOO!! 😱😱
this is such a pretty cake! now i have to wait 6 months until mangos are in season to make this :( (i'm in australia)
Thank u so much! And oh no :( I hope you still make this cake when the time comes ☺️☺️☺️
I like to try to make it👍
Hi, may I know which whipping cream do you use?
Hi! Just regular heavy whipping cream (33% fat!)
Where do I get cake flour?
angela lang depending on where you live, it may be harder to find! In Vancouver you can buy it at a few grocery stores like superstore or pricesmart
nice
making this for my birthday 🥰🥰🥰🥰🥰
Can you give me the cake ingredients in cups PLEASE
Thank you for sharing 😊
Trimakasih kakak salam dr indonesia
hi how much is 2 cups of heavy cream in grams? thanks
Hi! 2 cups would be around 480-500g ~
@@sherrrlenthankyou.Gonna try it within these two days
cookie kelly hope to see photos! 🤗
what are the measurements in cups?
Awesome
I made this cake and it was so good thank you
I’m happy to hear that!!
Bruh a friend of mine made this and it was fye
I love it thanks for sharing
Don’t we need baking powder?
Nope not at all! Sponge cake rely solely on properly beaten egg whites to get the cake to rise! It can be tricky though, even with properly whipped egg whites, you also need to make sure you fold it well with the yolk batter and also make sure the oven temperature and baking time is correct!
@@sherrrlen oh i see thanks for your tips
❤❤❤❤❤ thank you so much