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–+ servings
Mango Shortcake

Mango Shortcake Bliss: A Tropical Twist for Any Occasion

Experience the delightful flavors of mango in this Mango Shortcake recipe, perfect for summer celebrations and guaranteed to impress your guests.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 cakes
Course: Desserts
Cuisine: Korean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Cake
  • 4 large Eggs Room temperature for better volume
  • 0.5 cup Granulated Sugar Can be replaced with a sugar substitute
  • 0.5 cup All-Purpose Flour Sifted; gluten-free flour can be substituted
  • 1 tablespoon Cornstarch No substitutes recommended
  • 1 teaspoon Vanilla Extract Almond extract can be used as a substitute
  • 0.25 teaspoon Salt Enhances overall flavor
  • 2 tablespoons Warm Milk Plant-based milk can be used
  • 2 tablespoons Vegetable Oil Melted coconut oil can be used for a tropical hint
For the Mango Whipped Cream
  • 1.5 cups Heavy Whipping Cream Chilled for stability
  • 3 tablespoons Powdered Sugar Sugar-free alternative can be used
  • 1 teaspoon Vanilla Extract Optional but recommended
  • 1.5 cups Diced Fresh Mango Preferably Ataulfo or Champagne mangoes
For Decoration
  • 0.5 cup Mango Slices For decoration
  • Gold Sprinkles or Edible Glitter Optional

Equipment

  • mixing bowl
  • Baking Pan
  • Whisk
  • Wire rack
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a baking pan, lining the bottom with parchment paper.
  2. In a large mixing bowl, beat eggs and granulated sugar on high speed for about 8-10 minutes until light and pale.
  3. Carefully fold in flour, cornstarch, and salt until just combined.
  4. In a separate bowl, mix warm milk, vanilla extract, and vegetable oil until combined. Gradually fold into the egg batter.
  5. Pour batter into the prepared pan. Bake for 18-20 minutes until golden and springs back when pressed.
  6. Remove from oven and cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
  7. In a chilled mixing bowl, add heavy whipping cream, powdered sugar, and vanilla extract. Beat until stiff peaks form.
  8. Gently fold in diced mango, reserving some for decoration.
  9. Assemble by layering sponge and whipped cream, finishing with cream on top. Chill briefly if too soft.
  10. Decorate with reserved mango slices and optional sprinkles or glitter.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 0.5mg

Notes

Use room temperature eggs for best results. Chill tools for whipping cream.

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