Each week, the Today Food team receives many requests to prepare various food items on the show. One of our producers requested a Mango Cake for Hoda's birthday. Mango is not a super common flavor in many of bakeries, so i took on making this cake myself, combining several recipes to make the perfect birthday cake!
Sponge Cake
For the cake itself, i used a classic sponge cake recipe. I wanted something that would be lighter and let all the flavors i was planning to layer in the cake shine for themselves. I felt that a classic yellow or vanilla cake would be too dense and heavy for this. You can your favorite recipe, or try either this sponge cake recipe, or this one. I baked my cake in a 9-inch round cake pan instead of a classic springform pan.
Mango Curd
The filling was the true star of the show, and where i wanted to add the mango flavor. I decided it would taste brighter, and more flavorful as a mango curd layered among the filling instead of baking it into the cake.
1 cup mango puree
1/3 cup sugar
3 tablespoons lemon or lime juice (i used lime)
4 egg yolks
1 teaspoon cornstarch
1/2 stick cold, unsalted butter, cubed
Combine mango puree. .sugar, lime juice, egg yolks, and cornstarch in a medium sauce pan. Set over medium heat and whisk constantly until mixture has coated the back of a spoon, about 7 to 8 minutes.
Remove from the heat and stir in butter till fully combined.
Transfer mixture to a bowl and press plastic wrap directly on top to avoid curd from getting a skin. Allow to chill in the fridge until fully chilled, about 30 minutes to an hour.
Whipped Mascarpone Lime Filling
To keep the mango curd layer nestled inside the cake i made a whipped lime mascarpone filling. I made a version of this recipe from the Kitchn. Like most things, I tweaked this to be more my style. I added vanilla bean, not paste, and also added a bit more lime zest. You can also sub some milk for the cream if you dont want it as rich.
Vanilla Swiss Meringue Buttercream
For the frosting on the outside, i went with a classic Swiss meringue buttercream because its not too sweet, and the silky texture would pair well with the creamy fillings inside. I added a splash of vanilla extract but you can leave that out if you prefer.
A classic American style buttercream with confectioners sugar and butter would be too sweet for this, so go the extra mile and make the Swiss meringue! I typically use a 3-2-1 ratio of butter, sugar and eggs to make my buttercream, but if you are looking for a recipe This recipe is a favorite and works like a charm.
To build the cake, i did a base of sponge cake topped with a flood layer of whipped mascarpone filling, mango curd, and another cake layer on top. Repeat with remaining cake layers. Spread remaining mascarpone filling on the outside to seal in the crumb layers. Chill the cake in the fridge for at least 30 minutes before applying the final buttercream layer on the outside. Chill cake after frosting for at least 30 minutes to ensure buttercream firms up.