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Mango Custard filled Cake
Shilpa

Mango Custard Cake

A soft chiffon layer cake filled with silky mango custard and frosted with Swiss meringue buttercream. Finished with a glossy mango drip and fresh mango pieces, this cake is rich, creamy, fruity, and perfect for summer celebrations.
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Prep Time 2 hours
Cook Time 35 minutes
Chilling time 1 hour
Total Time 3 hours 35 minutes
Servings: 8 slices
Course: Dessert
Ingredients Method Notes

Ingredients
  

Mango Custard
  • 400 ml Whole milk 1⅔ cup
  • 5 Egg yolks
  • 50 g Sugar 1/4 cup
  • 30 g Cornstarch/Cornflour 1/4 cup
  • 150 g Fresh mango pulp 1/2 cup + 2 tbsp
  • 30 g Unsalted Butter (cold) 2 tbsp
  • 1 tsp Vanilla Extract
  • 2-3 drops Mango concentrate optional
Chiffon Cake
  • 3 Eggs (room temperature)
  • 80 g Sugar 1/3 cup + 1 tbsp
  • 70 g All-purpose flour 1/2 cup + 1 tbsp
  • 5 g Cornflour 2 tsp
  • a Pinch of salt
  • 20 g Unsalted butter 1 tbsp + 1 tsp
  • 20 g Milk 1 tbsp + 1 tsp
  • 2 tsp Vanilla Extract
Swiss Meringue Buttercream
  • 147 g Egg whites approx. 5 eggs
  • 220 g Sugar 1 cup + 2 tbsp
  • A Pinch of salt
  • 2 tsp Vanilla Extract
  • 294 g Unsalted Butter (just softened) 1¼ cups
Mango Drip
  • 25 g White chocolate (chopped) 1/4 cup
  • 20 g Fresh mango puree 1 tbsp + 1 tsp
  • Milk as needed
Decoration
  • Fresh mango cubes
  • Mint leaves
  • Extra Swiss meringue buttercream
  • Extra mango custard

Method
 

Prepare the Mango Custard
  1. Heat the milk and vanilla until hot.
  2. In a saucepan, whisk egg yolks, sugar, and cornflour until pale.
  3. Slowly add 1/3 of the hot milk while whisking continuously.
  4. Add remaining milk and whisk again.
  5. Cook on low heat while stirring continuously until thickened.
  6. Pour over mango pulp, butter, and mango concentrate.
  7. Stir until smooth.
  8. Cover the surface with plastic wrap and cool completely.
Prepare the Chiffon Cake
  1. Preheat oven to 180°C/350°F.
  2. Grease and line a 6-inch cake pan.
  3. Heat eggs and sugar over simmering water until warm and sugar dissolves.
  4. Beat until thick, pale, and ribbon-like.
  5. Melt butter and milk together separately.
  6. Sift flour, cornflour, and salt into the batter.
  7. Fold gently.
  8. Mix a small amount of batter into the butter mixture.
  9. Fold back into the batter carefully.
  10. Pour into the prepared pan.
  11. Bake at 160°C/320°F for 35 minutes or until a skewer comes out clean.
  12. Cool completely and slice horizontally into 3 layers.
Prepare the Swiss Meringue Buttercream
  1. Heat egg whites and sugar over simmering water until sugar dissolves completely.
  2. Beat until stiff glossy peaks form.
  3. Add salt and vanilla.
  4. Gradually add softened butter while beating continuously.
  5. Beat until smooth and creamy.
Prepare the Mango Drip
  1. Melt white chocolate and mango puree together.
  2. Add milk if needed for a semi-fluid consistency.
Assemble the Cake
  1. Place the first cake layer on a cake board.
  2. Pipe buttercream around the edges.
  3. Fill center with mango custard.
  4. Repeat with the second layer.
  5. Add final layer and crumb coat.
  6. Chill for 20 minutes.
  7. Frost smoothly with buttercream.
  8. Add mango drip around the edges.
  9. Decorate with buttercream swirls, mango custard, fresh mango, and mint leaves.
  10. Slice and serve chilled.

Notes

Storage

Store refrigerated for up to 4 days.

Make-Ahead

Cake layers, custard, and buttercream can be prepared 1-2 days ahead.

Tips & Tricks

  • while cooking custard, stir continuously to avoid lumps.
  • While making cake, don't overmix after flour addition & fold gently
  • For Swiss meringue- butter should be just softened, keep whipping even if it looks split
  • Refrigerate cake after crumb coating for better finish