Recipe Mango melba cake : Easy, Special and Delicious

Recipe Mango melba cake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Mango melba cake. This Recipe Mango melba cake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Mango melba cake was necessary 35m, cook 30m and serving 10. Attention: allergies . Without having to wait long, let's just check the Recipe Mango melba cake

We've switched out peach for mango in this sweet tropical melba cake – it's perfect for entertaining.

Mango melba cake


16 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


  • Raspberry sauce










  • 200g fresh raspberries or frozen raspberries, thawed










  • 55g (1/4 cup) caster sugar










  • 2 tsp fresh lemon juice


  • Cream topping










  • 300ml thickened cream










  • 45g (1/4 cup) icing sugar










  • 1 tsp vanilla extract










  • 250g carton mascarpone









  • Select all ingredients










5 Method Steps








  • Step 1


    Preheat oven to 180C/160C fan forced. Grease the base and sides of 2 round 20cm cake pans. Line bases with baking paper. Use an electric beater to beat the butter, coconut extract and 215g (1 cup) sugar in a bowl until light and fluffy. Fold in combined flour and coconut alternately with the milk.


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    How to line a round cake tin

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    Learn how to use baking paper to line a round cake tin









  • Step 2


    Use a clean electric beater to beat egg whites in a clean bowl until soft peaks form. Slowly add remaining 70g (1 ⁄ 3 cup) sugar, beating until dissolved. Fold into cake mixture in 2 batches. Divide between prepared pans. Bake for 30 minutes or until a skewer inserted into centre comes out clean. Cool in pans for 5 minutes. Turn onto lined wire racks to cool.







  • Step 3


    Meanwhile, for sauce, combine raspberries, sugar and lemon juice in a small saucepan over medium heat. Stir until sugar dissolves and raspberries break up. Bring to the boil. Reduce heat and simmer for 2 minutes or until slightly thickened. Press through a sieve to remove seeds. Set aside to cool.







  • Step 4


    For the topping, use an electric beater to beat cream, icing sugar and vanilla in a bowl until soft peaks form. Add mascarpone and beat until firm peaks form – do not overbeat or mixture will split. Place 1 cake on a serving plate and spread half the topping over the top. Top with half the mango, then the remaining cake. Spread some of the remaining topping over the side and top to cover. Smooth the side with a palette knife, allowing some of the cake to show through.







  • Step 5


    Swirl remaining topping over top of cake. Top with raspberries and remaining mango. Drizzle with raspberry sauce to serve.



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