Mango Soufflé Cake

A Light and Airy Cake with Exotic Mango Flavors

This Mango Soufflé Cake combines the delicate texture of a soufflé sponge with the rich, tropical taste of mango. The Kingwood Mango Puree in the filling provides an intense, authentic mango flavor that transports your taste buds to sun-drenched orchards. Perfect for special occasions or when you want to impress guests with something truly special.

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Ingredients

For the Cake Base:

Ingredient	Weight (g)
Egg whites	520
Sugar	140
Cream of tartar	8
Salt	1
Milk	220
Marshmallow	50
Butter	38
Kingwood Cheese Filling	80
Cake flour	38
Egg yolks	370

For the Filling Cream:

Ingredient	Weight (g)
Whipping cream	300
Sugar	6
Kingwood Mango Puree	100
Cointreau liqueur	6

Preparation Method

For the egg white mixture:

Place egg whites, sugar, cream of tartar, and salt in a mixing bowl. Whip until 70% whipped (soft peaks form).

For the batter:

In a saucepan, combine milk, marshmallow, and butter. Heat until melted and well combined. Remove from heat and stir in Kingwood Cheese Filling. Sift in cake flour and mix until smooth. Finally, add egg yolks and mix well.
Gently fold the whipped egg white mixture into the batter in batches until evenly incorporated.
Pour the batter into a prepared baking pan and bake at 190°C (top heat) / 150°C (bottom heat) for approximately 22 minutes.
Once cooled, use a cake ring to cut the sponge into desired shapes.

For the mango cream filling:

Whip the whipping cream with sugar until soft peaks form. Gently fold in Kingwood Mango Puree and Cointreau liqueur until well combined.
Pipe approximately 45g of the mango cream between two cake layers.
Decorate the top with Kingwood Fresh Mango Filling for an elegant finish.

Baker's Tips

The combination of butter and marshmallow in the batter creates an exceptionally tender crumb. The Kingwood Cheese Filling adds depth and complexity to the cake base, making the mango flavors truly shine.