Asian Mango Cake

After a two month hiatus I am finally back in action! This summer has proved to be one of the most memorable so far, for a number of reasons. I’ll give you a hint…or two (okay, more like eight!):

Top: (1) Ka’anapali Beach, (2) beautiful Maui sunset
Bottom: (3) Lahaina town, (4) surprise visit from an underwater friend!
Top: (1) View of the Salzburg Fortress, (2) climbing up the Untersberg
Bottom: (3) Hohenwerfen castle, (4) a simply delicious lava-cake

See? I wasn’t slacking on the cake front for no reason, I was a bit preoccupied with a trip to Maui and then to Austria! Now it is back to the real world though; I have a summer course starting up today and of course I am also back to my never-ending experiments in the kitchen!

So anyways, when Father’s day rolled around this year I couldn’t be bothered making yet another “vanilla cake with chocolate icing”…it was time to switch it up! Several weeks ago my sister came home from a bridal  shower with a huge chunk of mango cake (the kind you get from an Asian bakery). Lo and behold my Dad was an instant fan, so I made a mental note to attempt a replication for Father’s Day and it was a hit!

I will definitely be making this cake again. In Austria, I fell in love with the desserts because nothing was too sweet and the textures were extremely light. This cake definitely fit the same description. I made a very light sponge cake and used stabilized whipped cream for the frosting…I think the mango chunks in the middle also helped add some stability; although, next time I would add even more to make it more “mango-ey.” I can also see this cake being delicious with strawberries, raspberries or blueberries added to the filling as well! Yum!


Asian Sponge Cake

Source: adapted from Kusina ni Manang


  • 2 eggs, separated
  • ¼ teaspoon cream of tartar
  • ¼ cup + 2 tablespoons white sugar
  • ½ teaspoon vanilla extract
  • ¼ cup milk
  • 2 tablespoons vegetable oil
  • ½ cup + 2 tablespoons cake flour
  • 1/8 teaspoon baking soda
  • ¼ teaspoon baking powder


  1. Preheat oven to 325ºF
  2. Line the bottom of one 8-inch round pan with parchment paper. Do not grease the sides (the sponge cake will cling to that and will help keep it spongy even upon cooling.)
  3. In a small bowl, beat egg whites, cream of tartar, and ¼ cup of sugar until firm, but soft peaks form. This will form a meringue. Set aside
  4. In a large bowl, beat egg yolks and 2 tablespoons of sugar until creamy yellow. Add vanilla, milk and oil.
  5. Sift together cake flour, baking soda and baking powder, then add to liquid ingredients.
  6. Fold in meringue mixture to batter until just combined.
  7. Pour into pan and bake for 30 minutes, or until cake tester comes out clean.
  8. Invert pan when taken out of oven and let the cake cool for 30 minutes before taking it out of the pan to prevent sinking.



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