Recipe Index

Ingredients

• For the Cake:
• 7.97 oz unsalted butter, at room temperature, cut into cubes, plus extra butter to grease the pans
• 2 cups granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 1 cup whole milk
• For the Mango Curd:
• 1 cup canned Indian mango pulp, pureed, or the pulp from 1 medium ripe mango, pureed
• 4 large egg yolks
• 2 large eggs
• 3/4 cup granulated sugar
• 1/2 tsp fine sea salt
• 1 Tbsp lime juice
• 1 Tbsp cornstarch
• 7.97 oz unsalted butter, cut into cubes
• For the Swiss Meringue Buttercream:
• 4 large egg whites
• 1 1/2 cups granulated sugar
• 1/2 tsp fine sea salt
• 8 oz unsalted butter, room temperature, cut into cubes
• 1 tsp vanilla extract
• 1/4 cup mango pulp

Method

1. Heat the oven to 350°F and grease two 8-inch round cake pans with the extra butter.
2. Beat the room-temperature butter with the sugar and vanilla for the cake until pale and fluffy, then beat in the eggs one at a time.
3. Whisk the flour, baking powder and salt together, then add them to the butter mixture in turns with the milk, mixing just until a smooth batter forms.
4. Divide the batter between the prepared pans and bake for 28 to 35 minutes, until a skewer pushed into the center comes out clean.
5. Rest the mango layers in their pans for 15 minutes, then turn them out onto a rack and let them cool completely.
6. For the curd, whisk the mango pulp with the egg yolks, whole eggs, sugar, salt, lime juice and cornstarch in a saucepan until no streaks of cornstarch remain.
7. Cook the curd over gentle heat, stirring steadily, until it thickens enough to coat the back of a spoon, then take it off the heat and stir in the cubed butter until melted and glossy.
8. Chill the mango curd until it is cold and spreadable.
9. For the buttercream, warm the egg whites, sugar and salt together, whisking, until the mixture reaches 160°F and the sugar has dissolved.
10. Whip that warm meringue to stiff, shiny peaks, then beat in the room-temperature butter a few cubes at a time, followed by the vanilla and the mango pulp, until the buttercream turns silky.
11. Spread mango curd between the two cooled layers, stack them, and frost the outside of the cake with the mango buttercream.
12. Chill the finished mango cake for 30 minutes so the slices cut cleanly.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data