Mango Passion Fruit Cake
A soft Mango Passion Fruit Cake made with yoghurt sponge, fresh mango, and tangy passion fruit jam.
Ingredients
Yoghurt Sponge
- 100 g butter
- 200 g caster sugar
- 1/2 tsp vanilla extract
- 3 medium eggs separated
- 200 g natural or Greek yoghurt
- 250 g plain flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch fine sea salt
- 100 g diced mango optional
Mango Passion Fruit Jam
- 1 mango about 260 g
- 50 g caster sugar
- 2 passion fruits
- 2 tsp cornflour
Cream Cheese Frosting
- 200 g full-fat cream cheese
- 100 g unsalted butter
- 300 –400 g icing sugar
- Vanilla pod or paste
- 1/8 tsp salt
- 1 –2 tsp cornflour optional
Instructions
Prepare the Mango Jam
- Dice mango and add to a saucepan with passion fruit pulp and sugar.
- Cook on low heat, stirring until thickened (about 10 minutes).
- Mix cornflour with water, add to jam, and stir until smooth.
- Remove and cool completely.
Make the Cake Batter
- Preheat oven to 160°C (fan 140°C). Line two 23 cm pans.
- Cream butter and sugar until light and fluffy.
- Add vanilla and egg yolks one at a time.
- Mix in yoghurt.
- Sift in dry ingredients and combine.
- Whisk egg whites to soft peaks.
- Fold into batter with diced mango.
Bake
- Divide batter evenly between pans.
- Bake for 30 minutes until golden.
- Cool completely on a rack.
Make Frosting
- Beat cream cheese and butter until smooth.
- Add half the icing sugar, then vanilla and salt.
- Add remaining sugar and mix until silky.
- Fold in a few tablespoons of jam.
- Assemble the Mango Passion Fruit Cake
- Place first sponge layer on plate.
- Spread frosting, then mango jam.
- Add second layer and frost top and sides.
Notes
- Frozen mango works well if fresh isn’t available.
- You can skip adding jam to frosting for a cleaner look.
- Serve with whipped cream or fresh fruit on top.