Mango Layer Cake Recipe - Moist Malaysian-Style Mango Mousse Cake

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Mango Layer Cake: Malaysian Tropical Dessert Perfection

This stunning Mango Layer Cake (Kek Lapis Mangga) combines light sponge layers with creamy mango mousse and fresh mango chunks, all topped with a glossy mango glaze. A showstopping Malaysian dessert that's surprisingly easy to make at home!

Perfect for birthdays, Raya celebrations, or weekend treats, this cake showcases Malaysia's beloved tropical fruit in three delicious textures. The sponge stays wonderfully moist thanks to the mousse layers, while the fresh mango pieces add bursts of juicy sweetness. Follow our detailed instructions for professional-looking results that will impress your guests!

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Mango Layer Cake Recipe

Sponge Cake Ingredients

  • 6 large eggs (grade A)
  • 35g corn flour
  • 170g superfine wheat flour
  • 170g castor sugar
  • 35g melted butter

Mango Mousse Ingredients

  • 150g mango puree (about 2 ripe mangoes)
  • 13g gelatin powder
  • 30ml water
  • 40g sugar
  • 240g whipping cream
  • 1 mango, diced

Mango Glaze Ingredients

  • 125g mango puree
  • 125ml water
  • ½ tsp gelatin powder
  • ½ tsp agar-agar powder
  • 30g sugar

Tip: Check mixer reviews if you need a powerful mixer for whipping cream and sponge batter.

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Step-by-Step Instructions

1. Make the Sponge Cake

Preheat oven to 170-180°C. Melt butter and set aside. Beat eggs and sugar until fluffy and pale (about 8 minutes). Sift together both flours, then fold into egg mixture in 3 batches. Finally fold in melted butter gently.

2. Bake the Sponge

Pour batter into greased 8-inch round pan. Bake 25-30 minutes until golden and springy. Cool completely on wire rack, then slice horizontally into 3 even layers using a serrated knife.

3. Prepare Mango Mousse

Bloom gelatin in water for 5 minutes. Heat with sugar and mango puree until dissolved. Cool to room temp. Whip cream to soft peaks, then fold in mango mixture gently until combined.

4. Assemble Layers

Use a springform pan. Place bottom sponge layer, spread ⅓ mousse, sprinkle diced mango. Repeat layers, ending with sponge. Chill 4+ hours (overnight best) to set completely.

5. Make Mango Glaze

Heat water, gelatin, agar-agar and sugar until dissolved. Stir in mango puree. Cool until slightly thickened but still pourable (about 30 mins).

6. Final Glazing

Pour glaze over chilled cake, tilting to coat evenly. Chill 1 more hour to set glaze. Decorate with fresh mango slices before serving for beautiful presentation.

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Pro Tips for Perfect Mango Cake

Mango Selection

Use fully ripe Harum Manis or Chokanan mangoes for best flavor. The puree should be smooth - strain if fibrous. Frozen mango works too when fresh isn't available.

Sponge Success

Ensure eggs are room temperature. Beat until ribbon stage (when lifted, batter falls slowly and leaves trail). Fold flour gently to maintain air bubbles.

Mousse Texture

Chill mixing bowl and beaters before whipping cream. Stop at soft peaks - overwhipping causes graininess. Fold mango mixture gently to maintain volume.

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Frequently Asked Questions

Can I use canned mango puree?

Yes, but adjust sugar as canned versions are often sweeter. Indian brands like Alphonso work well. Avoid artificial flavored syrups.

How long does it keep?

3 days refrigerated. The glaze may weep after 2 days. For best texture, serve at cool room temperature after 15 minutes out of fridge.

Can I make it vegetarian?

Yes! Substitute gelatin with agar-agar (use 1.5x amount as it sets firmer). Ensure whipping cream is vegetarian-friendly.

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