In Asian Treats, Cake, Dessert, Recipe on
March 22, 2018

Mango Sponge Cake

Mango Sponge Cake

As summer well and truly over, mango season has sadly come to an end. And although it’s sad to say goodbye, I’m pleased to report that we did make the most while they were around!

Mango Sponge Cake

And yes, this included making plenty of mango desserts!

Our summer staple is our favourite mango pudding, a recipe we’ve used for years and years. It’s a simple mixture of mango jelly powder, evaporated milk and mango chunks. But for something a little more extravagant looking, this classic Asian bakery mango sponge cake is my pick! (probably because it’s the cake that I always wanted but couldn’t get because my birthday isn’t anywhere near summer)

Mango Sponge Cake

For those who haven’t grown up with Asian bakery cakes, they’re actually all quite similar in composition. They’re basically a couple of layers of soft sponge cake sandwiched with fruit and fresh cream, the only difference being the flavours that are used. This mango sponge cake is no different, except it contains an extra layer of mango slices …..which makes it look oh so enticing!

We don’t tend to buy these cakes anymore for birthdays as we each have different favourites, but when the craving does kick in for an Asian sponge, I’m more than happy to whip one up myself- it’s actually much easier than it may look!

Mango Sponge Cake

What’s even better about this mango sponge cake is that you don’t even have to worry about icing it nicely, just layer the mango slices nicely on top and arrange some colourful fruits and you’ve got a pretty impressive looking cake. To save time you can even buy a store bought sponge. Infact the most difficult component of this cake is slicing the mango to the correct thickness so that it’s thin enough to bend over but thick enough to hold its shape (a job which I happily outsource to other family members since my knife skills aren’t all that great).

And you just can’t go wrong with the combination of fresh mango, airy vanilla sponge and whipped cream. And although I’m not choosing this cake for its nutritional properties, it’s an added bonus that it’s also lighter in calories than most other cake choices being around 1000kJ per slice as opposed to something like your other typical birthday cake choices like buttercake or Mud cake which are much more dense tend to be around 3000kJ per slice.

Mango Sponge Cake

No recipe for the cake itself today, because it’s a simple matter of layering the sponge with cream and fruit (I use my usual sponge cake recipe for this) but I thought I’d put up the glaze that I use because it’s what makes the difference between a homemade looking cake and a slightly more professional-ish one.

That and I don’t think I’ve posted it on my blog before 🙂

Jelly Glaze
A shiny glaze perfect for fruits on cakes and pastries
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  1. 100g water
  2. 5g Gelatine Powder
  3. 40g Sguar
  4. 1Tbs Cointreau (optional)
  1. Mix water, gelatine and sugar then heat gently until dissolved.
  2. Pour in Cointreau (if using) and stir thoroughly
  3. Chill until mixture is thick enough to use as a glaze but not set. Brush on top of cake.
Adapted from Exquisite Dessert Buffet Recipe Book (星級甜品Buffet)
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  • Megan

    Hi! Do you have any tips for slicing the mango? I tried making this cake but it was very difficult to slice and most pieces tore

    March 9, 2020 at 2:37 PM Reply
    • Yvonne

      Hi Megan,
      So sorry for the late reply!
      Yes, it took me many goes before getting it right – you’ll need to find a mango that is just ripe so that it bends when you fold it over the cake but not too ripe that it is too soft to cut. The thickness of the slice is also important, too thin and it won’t hold its shape but if too thick, it will not bend. It’s hard to describe exactly the thickness, but here’s the below video is almost exactly how I cut my mangoes:

      April 19, 2020 at 4:27 PM Reply

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