Comments on: Raspberry Mango Cake

By: Reeni Sciannella

Reeni Sciannella — Sat, 08 Apr 2023 01:50:58 +0000

In reply to Olivia. I was thinking of using this for a lamb cake for Easter actually.How much more time?

By: Olivia

Olivia — Sat, 01 Apr 2023 00:28:31 +0000

In reply to Reeni Sciannella. Hi Reeni! Do you mean in something like a Bundt pan? That should work fine, you'll just need to increase the baking time.

By: Reeni Sciannella

Reeni Sciannella — Fri, 31 Mar 2023 00:32:28 +0000

can you make this in a cake mold?

By: Olivia

Olivia — Mon, 06 Feb 2023 17:38:45 +0000

In reply to Ellen Wagenknecht. Hi Ellen! Thank you so much for the detailed feedback and for all your tips! I'm glad you liked it :)

By: Ellen Wagenknecht

Ellen Wagenknecht — Mon, 06 Feb 2023 03:59:22 +0000

This is the second time I have made this cake. The first time I did not have all ingredients at room temp and the cake was rather dense, yet flavorful. This time, I had everything at room temp, measured out correctly and ready to go. The cakes did dome a bit (this time I did NOT wrap the outside of the tins with a damp tea-towel, which would have reduced the dome. I got lazy.) The flavor is wonderful in the cake, and it is not as dense as my first attempt.

This is not a light and fluffy sponge cake, so have the right expectation before you indulge in this recipe.

I had to really watch the bake time, as my oven had this done in 27 mins. I also had to rotate the pans, due to my oven.

We ran out of the raspberries and substituted freeze-dried strawberries with the mango frosting, and still a delightful combination. The frosting is a bit involved, but worth the effort and time. There really is no good substitute with a store-bought, so plan ahead and just dive in. I will be doing this again and will try different flavor combinations, and perhaps add a splash of liquor to the frosting… so many possibilities! The 6 inch round is a little “small” but the cake truly is charming, as it is presented.

By: Olivia

Olivia — Thu, 10 Nov 2022 18:22:23 +0000

In reply to Brian. Hi Brian! Freeze-dried mango powder would definitely be your best bet! You can just swap it in for the raspberry here. I would try mango juice instead of milk. The puree would be too thick. I would also do a mango curd as a filling and then the FD mango powder again in the frosting. Let me know if you try it and how it all turns out!

By: Brian

Brian — Wed, 09 Nov 2022 16:14:22 +0000

While I love raspberries, I love mango even more and its been my goal to make a mango cake. 100% mango. Most recipes I run into just dump mango chunks into the batter of the cake or just put a mango filling between vanilla cake layers. I wanted mango in the batter, filling and frosting. So for the cake would you recommend using freeze-dried mango powder, or mango puree instead of milk, or both? I love in Miami and there is nothing like backyard mangoes, but they are seasonal. I remember I got some canned Indian Alphonso mango puree online . At first taste it was amazIng; so flavorful, like mango on steroids. But then came the metallic, canned taste; so disappointing. So my quest is for a super flavorful mango puree.

By: Olivia

Olivia — Mon, 11 Apr 2022 16:14:06 +0000

In reply to Rachel.

Hi Rachel! For the cake it will be fine but I have not had success with carton white for the frosting. I talk more about that here: https://livforcake.com/swiss-meringue-buttercream-recipe/

By: Rachel

Rachel — Sat, 09 Apr 2022 20:41:11 +0000

I plan make this cake next week. Can pasteurized egg whites from a carton be used instead of fresh egg whites from eggs? Thanks.

By: Olivia

Olivia — Tue, 14 Dec 2021 17:48:06 +0000

In reply to Jyothi Sethuraman. Hi Jyothi! Right from the stove you can start whipping it :)