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First and foremost, HAPPY NEW YEAR 2024!!! I haven't had the best start because I've been sick for a week now and feeling weak and wanting so much TLC. I'm a strong independent woman until I fall sick and I just want my mum to take care of me and make me herbal tea and smear tiger balm all over my body.

Blogging seems like such an old school thing. But you know what? I do enjoy talking to myself. And in this new year, Imma try to keep this up. Thank you to the 0-1 person who reads this <3


On my alternate days that I'm feeling a little better I wanna do stuff. So I have this cake going when I'm outta bed. I must admit I was quite frustrated cutting the mangoes because I had such a sharp headache and the mango was so weird??? The seed was off center and it pissed me off because my cuts are terrible looking. I think that's the first time I cursed at the mango and actually went back to bed midday without cleaning up the mango mess after. But then I remember this is a household with a naughty cat so I had to drag my ass backup and cursed at the damn mangoes again.


Asian style mango cake. A soft, light and fluffy sponge cake with fresh mangoes and whipped cream. Erm, name a better combination than this please? HAHAHA okay there are lotsa combinations that are very good. Like strawberries and cream. I'm just trying to make it a punchline but lameeee. Also, this is why whenever people ask me what I love to bake. I have no answers for them. Because I love to bake everything and all desserts (by me) are good desserts.

My mum used to make this for my brother's birthday every year. This isn't her recipe but it definitely gives me nostalgic vibes and is as good. But without mother's love in the cake. But there's my loveeee.

ANYWAY!! The sponge cake recipe here is definitely my go-to recipe for all sponge cake bases. The thing about it is that sponge cake does shrink when they cool. But we can do a few things to stop them from shrinking.


  • Bake in a water bath

  • Cool the cakes upside down once baked

For the mango cream, you CAN use mango essence if you do have them to give it a more mango-ey taste. I dint have essence but I did have a small little cup (100ml) of mango yogurt in my fridge and that was definitely a value-add to the cream for a very holistic mango taste inside and outside da cake. You can definitely add that.


Serves: 8-10 ppl

Makes: 8" sponge cake (4 layers) 

  • 6 large eggs, separated 

  • 1/4 tsp tar tar

  • 40g veg oil 

  • 60g plain flour + 60g corn flour 

  • 120g sugar 

  • 100ml milk 

  • 1 tsp vanilla extract

  1. Prepare oven to 160'c. Line the bottom of your 8" tins (I used 2 tins). DO NOT GREASE/LINE sides of tins.

  2. Prepare a water bath: boil hot water enough to fill a baking tray. 

  3. Separate egg yolks and whites. 

  4. In a mixing bowl, whisk egg whites till foamy. Then add in tar tar and slowly add in HALF of the sugar. Mix till mid-stiff peaks.

  5. In another big bowl, whisk egg yolk,vanilla extract, oil, milk and the rest of the sugar.

  6. Mix flour into the egg yolk mixture. 

  7. Take a huge dollop of the stiff egg whites and gently fold into egg yolk mix. Gently fold in the remaining egg whites into egg yolk mix. 

  8. Split your batter into your tins. 

  9. Pour hot water into a large tray and place it under the rack where your tins will be. Put your tins in the oven, middle rack. 

  10. Bake at 160'c for about 60 minutes. 


480ml whipping cream

1/2 cup icing sugar 

1 tsp vanilla extract 

1/4 tsp mango essence (optional)

100ml mango yogurt (optional but definitely a plus!)

1. On a mixing stand, whisk all ingredients together on high until stiff peaks/sturdy. Watch closely, do not overbeat else it will curdle. 

2. Set aside in fridge until ready to use.


  • 2 fresh mangoes (one sliced, one cubed for decoration)

1. Slice your cakes horizontally until you have a total of 4 layers (or you can just work with the 2 layers).

2. Spread cream on one layer, top with your sliced mangoes, Repeat until your cake is done.

3. Top with cubed mangoes for decorations. Glaze decor mangoes with apricot jam (zap one tbsp of jam in the microwave for 10 secs) to keep its colour.


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