Mango Summer Cake
Recipe type: Dessert
Makes: 12-16 servings
  • Cake:
  • 1 9.6-fluid ounce can mango nectar (~1 ¼ cups)
  • 130g (1¼ cups) sifted cake flour (sifted, then measured)
  • 150g (~¾ cup) granulated sugar + additional 6 grams (½ tablespoon)
  • 8g (1½ teaspoons) baking powder
  • 3g (1/2 teaspoon) salt
  • 65g (3 large) egg yolks, at room temperature
  • 59 milliliters / 2 fluid ounces (1/4 cup) canola oil
  • 2g (1/2 tablespoon) lime zest (~1 lime) plus additional for serving
  • 160g (~4 large) egg whites, at room temperature
  • Glaze:
  • 90 milliliters / 3 fluid ounces (6 tablespoons) mango syrup (see directions below*)
  • 50g (~1/4 cup) granulated sugar
  • 15 milliliters / 1 tablespoon fresh lime juice (~1/2 lime)
  • Whipped Cream:
  • 237 milliliters / 8 fluid ounces (1 cup) whipping cream, cold
  • 25g (~2 tablespoons) granulated sugar
  1. Make the Cake:
  2. In a small heavy-duty medium saucepan, make mango syrup* by simmering mango nectar over medium heat for about twenty minutes or until reduced to just under ¾ cup; remove from heat and set in fridge to cool to room temperature
  3. While mango syrup is cooling, make cake
  4. Pre-heat oven to 325; line a 9x13 cake pan with parchment paper and set aside
  5. Sift together flour, sugar (excluding additional amount), baking powder, and salt into a medium bowl; set aside
  6. In a separate large bowl, whisk egg yolks, canola oil, lime zest, and half of mango syrup (90 milliliters / 3 fluid ounces) until well combined (set aside remaining mango syrup); whisk in dry ingredients but do not overmix
  7. In the large bowl of an electric mixer, beat egg whites on medium high until soft peaks form; add and beat until stiff
  8. Gently fold one half of egg whites into yolk mixture; fold in remaining egg whites
  9. Pour batter into prepared pan and bake 24-28 minutes or until golden and knife comes out clean from center (do not overbake!)
  10. Set pan aside on a cake rack to cool
  11. Make the glaze:
  12. In a small heavy duty saucepan, boil sugar, lime juice, and mango syrup* until liquid is reduced to about ¼ cup (~5 minutes); pour glaze over cake
  13. Make whipped cream:
  14. In the large bowl of an electric mixer, combine whipping cream and sugar on medium-high speed for several minutes or until stiff peaks begin to form
  15. Carefully spread whipped cream over cake and cover and chill cake until ready to serve
  16. Top with additional lime zest before serving
  17. Enjoy within 1-2 days for best results
Adapted from Epicurious
Recipe by Keep It Sweet Desserts at