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Mango melba cake
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Prep Time:
35 minutes
Cook Time:
30 minutes
Total Time:
65 minutes
Try our new tropical mango melba cake for a delicious twist on a classic peach dessert, sure to impress your guests!
Ingredients:
  • 185g butter, at room temperature
  • 2 tsp coconut extract
  • 285g (1 1/3 cups) caster sugar
  • 225g (1 1/2 cups) self-raising flour
  • 45g (1/2 cup) desiccated coconut
  • 250ml (1 cup) milk, at room temperature
  • 3 egg whites
  • 2 mangoes, peeled, thinly sliced
  • 125g fresh raspberries
  • 200g fresh raspberries or frozen raspberries, thawed
  • 55g (1/4 cup) caster sugar
  • 10.60 gm fresh lemon juice
  • 300ml thickened cream
  • 45g (1/4 cup) icing sugar
  • 4.40 gm vanilla extract
  • 250g carton mascarpone
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease and line 2 round 20cm cake pans. Beat butter, coconut extract, and 215g (1 cup) sugar with an electric beater until light and fluffy. Gently fold in the flour and coconut mixture with milk alternately.
  • Whisk egg whites in a spotless bowl until soft peaks form using an electric beater. Gradually add the remaining 70g (1/3 cup) sugar while beating until fully dissolved. Gently fold into the cake mixture in two portions. Pour the batter evenly into the prepared pans. Bake for 30 minutes or until a skewer inserted in the center comes out clean. Let the cakes cool in the pans for 5 minutes, then transfer them to wire racks lined with parchment paper to cool completely.
  • In a small saucepan over medium heat, mix raspberries, sugar, and lemon juice. Stir until sugar dissolves and raspberries break up. Bring to a boil, then simmer for 2 minutes until slightly thickened. Strain through a sieve to remove seeds. Let it cool.
  • Make the topping by whisking cream, icing sugar, and vanilla with an electric beater until soft peaks form. Add mascarpone and beat until firm peaks form, being careful not to overbeat. Place a cake on a serving plate, spread half of the topping on top, then layer with half of the mango. Add the second cake on top, spread the remaining topping on the sides and top for coverage. Use a palette knife to smooth the side, revealing some cake.
  • Gently twirl the remaining topping on top of the cake. Scatter raspberries and the rest of the mango on top. Drizzle with raspberry sauce before serving.

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