Soft and fluffy sponge cake is layered with fresh mango cubes and lightly sweetened homemade whipped cream and frosted with more whipped cream is a perfect cake for any occasion. It's a cake you will enjoy eating because of its light texture and taste.
Bake the cake using this recipe. You can bake on the same day you need it too, but it's better and less hectic if you prepare it the day before. Just let the cake cools down completely and wrap it up in a cling wrap to preserve moisture
Prepare a simple syrup:
Put the sugar and water in a small saucepan. Boil until the sugar melts and let it cools down before using
Whip the heavy cream:
Chill the bowl and the whisk in a fridge for about 15 minutes if you have the time. Make sure the heavy cream is chilled in the fridge too. Pour the heavy cream, powdered sugar, cornstarch, and vanilla extract into a mixing bowl of a standmixer. Use a whisk attachment to start whipping the cream on medium speed until it's creamy and firm. It can hold its peak. Do not overwhip the cream because the texture will be grainy Cover and chill the whipped cream in the fridge
Assembling the cake:
Slice the cake into three layer horizontally. Tried to slice as evenly as possible using a serrated knife
Lay the first piece of cake on a spinner/turntable (if you have one, I don't) or on a serving plate. Brush the surface of the cake slice with the simple syrup. The simple syrup helps to keep the cake moist. Spread with some whipped cream frosting. Arrange some mango cubes on top. Cover with more whipped cream
Top with another slice cake. Brush the surface of the cake slices with the simple syrup and repeat the same process again, spread whipped cream, arrange mango cubes, cover with more whipped cream
Top with the last slice of cake. Brush with simple syrup again. Cover with whipped cream frosting on top and also frost the side. I'm going for a semi-naked look, so I didn't frost the side all entirely. Use an offset spatula to tidy things up. Transfer some of the whipped cream into a piping bag fitted with a nozzle of your choice. Pipe some pattern around the edge of the cake.
Chill the cake for at least 3-4 hours or overnight for the best result
Just before serving the cake, finish off decorating by arranging more mango chunks on top.