🍰 Strawberry Mango Cream Cake

🧾 Ingredients

1. Sponge Cake

• 4 large eggs (room temperature)
• 120g granulated sugar
• 120g cake flour (sifted)
• 30ml milk
• 30ml vegetable oil
• 1 tsp vanilla extract

2. Fruit Filling

• 200g fresh strawberries (sliced)
• 200g ripe mango (cubed)

3. Whipped Cream Frosting

• 400ml heavy whipping cream (cold)
• 40g powdered sugar
• 1 tsp vanilla extract

4. Mango Glaze (optional but recommended)

• 150g mango puree
• 30g sugar
• 5g gelatin (or 1.5 tsp) + 2 tbsp water

🔥 Instructions

Step 1: Make the Sponge Cake

1. Preheat oven to 170°C (340°F).
2. Line a 20cm (8-inch) round pan with parchment paper.
3. Beat eggs + sugar using a mixer for 8–10 minutes until pale, thick, and fluffy.
4. Fold in sifted flour gently (do NOT overmix).
5. Mix milk + oil + vanilla, then fold into batter.
6. Pour into pan and bake 30–35 minutes.
7. Let cool completely, then slice into 2 or 3 layers.

Step 2: Prepare Whipped Cream

1. Beat cold heavy cream + sugar + vanilla.
2. Whip until medium-stiff peaks (smooth but holds shape).
   ⚠️ Do not overwhip or it will turn grainy.

Step 3: Assemble the Cake

1. Place first cake layer on a plate.
2. Spread whipped cream evenly.
3. Add strawberries + mango pieces.
4. Add second layer → repeat cream + fruit.
5. Cover entire cake with whipped cream.

Step 4: Decorate

1. Pipe whipped cream around edges.
2. Arrange strawberries and mango cubes on top.

Step 5: Mango Glaze (Optional)

1. Bloom gelatin in water (5 minutes).
2. Heat mango puree + sugar (do not boil).
3. Add gelatin and stir until dissolved.
4. Let cool slightly, then pour gently over cake top.

❄️ Chill

• Refrigerate for at least 2–4 hours before serving.
• Best served cold for clean layers like in the picture.

💡 Tips for Perfect Results

• Use ripe but firm fruit (not watery).
• Chill cake layers before assembling → easier to cut.
• Use a serrated knife for clean slices.
• Add a light simple syrup soak if you want extra moist cake.