“Life is simple. You just have to stop trying to figure it out.”
Mangoes again! If you are not fond of mangoes, you might be hating on me a little now. But sorry, I just can’t help myself! Trying to make the most out of the King of fruits before they disappear for the year!
But wait, there is some kiwi in there too. Kiwis are another fruit that I really like but only my sis and me enjoy them at home. The others refuse to have them ! I even made some kiwi curd (in cookies) and kiwi compote (with white chocolate panna cotta) some time back to warm my family-folk to the fruit. OK, a long time back.
So, this is a super simple layer cake. Egg free cake layers, soaked in a mango syrup, filled with a mango and kiwi compote and frosted with some whipped cream. I momentarily considered adding some mango puree to the whipped cream as well. But was worried about mango overkill! Besides cream compliments vanilla cake and fruit fillings awesomely well.
And the kiwi compliments the mango really well. That little bit of sharpness goes a long way to balance out cake, compote, syrup and cream.
For the cake base, I used this great egg free batter that I had previously baked as cupcakes. But if you don’t mind eggs in your cake, please do try the hot milk sponge cake instead. The syrup is optional (some like their cakes fluffy, some like it moist) and the compote is ready in minutes.
As always, make the cake the night before or atleast a few hours before so that the flavours and textures can mingle!
Eggless mango and kiwi cream cake
Ingredients
For the cake
- 190 grams or 1½ cups All Purpose Flour or Maida
- 240 ml or 1 cup curd or yoghurt
- 150 grams or 3/4 cup Granulated Sugar
- 1/2 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 120 ml or 1/2 cup vegetable Oil
- 1 teaspoon Vanilla Extract
For the compote
- 1 large mango about 3/4 cup mango chunks
- 1 kiwi
- 1 tablespoon lime juice
- 2 tablespoons sugar
For the whipped cream frosting
- 240 ml or 1 cup whipping or heavy cream chilled
- 2 tablespoons sugar
- 2 teaspoons vanilla extract
For the mango soaking syrup
- 120 ml or 1/2 cup mango puree or juice
- 120 ml or 1/2 cup water
- 50 grams or 1/4 cup granulated or castor sugar
Instructions
To make the eggless vanilla cake
- Preheat the oven to 160 C or 325 F. Butter and flour a 6 inch round pan with high sides. Line the bottom with parchment (optional)
- In a bowl, whisk together the curd and sugar until smooth.
- Whisk in the baking soda and baking powder. Let rest for 5 minutes while the mixtures bubbles up.
- Whisk in the oil and vanilla extract until smooth.
- Sift in the flour and whisk until smooth.
- Fill the batter into prepared pan.
- Bake for 30 to 40 minutes until the cake springs back on pressing. A toothpick inserted in the centre should come out clean.
- Cool in pan for 5 minutes and then unmould the cake to cool completely on a wire rack.
To make the mango and kiwi compote
- Peel the fruits and chop the flesh into small chunks . ( You can keep the chunks bigger if you want a chunkier filling ).
- In a sauce pan , heat the chopped fruit , lime juice and sugar until the sugar melts.
- Continue cooking on low heat for few minutes, stirring occasionally until the fruit becomes soft and the mixture is thick .
- When the compote reaches desired consistency , take off heat and let cool to room temperature.
To make the mango soaking syrup
- In a saucepan , bring to a boil the mango juice/ puree, water and sugar.
- Reduce heat to low and let simmer for 10 minutes to thicken. Take off heat , strain if needed and let cool to room temperature
To make the whipped cream frosting
- Whip chilled cream along with the sugar and vanilla until you get firm peaks .
- When you upturn your bowl , the cream shouldnt move at all.
- Refrigerate until using or use immediately .
To assemble
- Slice cooled cake horizontally into three layers using a serrated knife.
- Fill about half cup of whipped cream into a piping bag and snip the corner off .
- Place one layer of cake on a cake plate or board.
- Using a pastry brush or spoon , soak the cake layer generously with about 1/3 rd of the mango soaking syrup.
- Spread a thin layer (about 2-3 tablespoons ) of whipped cream over the layer using a spatula.
- Pipe a ring of whipped cream around the edge of the cake layer.
- Spread half of the mango and kiwi compote inside this ring . The whipped cream ring acts like a dam so that the filling does not get into your outside frosting.
- Place second cake layer on top and press gently. Soak , spread whipped cream , pipe whipped cream dam and fill the remaining compote .
- Place last cake layer on top. Press gently and soak with the remaining syrup.
- Place half cup of whipped cream on top and using a spatula , spread the cream on top and sides of the cake as smoothly as possible. You should not be able to see any crumbs. This is called crumb coat. Chill this cake for about 20 minutes.
- After chilling , spread more whipped cream on top and sides to smoothen or pipe as desired. I used a fork to make swiggly lines.
- Chill the cake for atleast a few hours before serving .
Notes
The compote and syrup can be made upto 3 days in advance and chilled.
My measuring cup is 240 ml.
I used a non dairy whipping cream here. If using a dairy based whipping cream, chill the cream with beaters in a metal bowl in the freezer 15 minutes before you start whipping. You can add a tablespoon of bloomed gelatin to the cream while beating (after getting peaks) to stabilise it.
Simple it may seem, but this cake is a perfect relatively quick option for a layer cake in this weather. Since all the components are so light, the cake doesn’t bog you down. Plus the tropical tones of mango and kiwi are perfect summer flavours!!!
Hi. Thank you for that simple yet yummy recipes. But when ever I use curd in my batter, I end up with a heavy cake. Can you please suggest how to improve the texture of my cake when curd is required?
Hi Maria… Always use thick curd and beat it well separately before using. So that after adding to batter, less beating is needed. Curd itself may not make the cake heavy.. May be overbeating or too much batter in one pan. Do try this recipe, because it turns out light.. Hope this helps and do let me know your feedback if you try!