Delicate & Light Mango Cream Cake

Ingredients

• 1 cup (240ml) all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (115g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup (120ml) whole milk
• 1 cup (240g) ripe mango puree
• 1 cup (240ml) heavy cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• Fresh mint leaves for garnish
• Powdered sugar for dusting

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. Whisk flour, baking powder, and salt in a bowl.
3. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
4. Alternately add dry ingredients and milk to wet mixture, beginning and ending with dry ingredients.
5. Divide batter evenly between pans and bake 25-30 minutes, or until a toothpick comes out clean. Cool completely.
6. Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
7. Place one cake layer on a serving plate, spread mango puree evenly, then top with whipped cream.
8. Place second cake layer on top, spread remaining whipped cream over top and sides.
9. Dust with powdered sugar and garnish with mint leaves. Chill for 1 hour before serving.