Mango and cream génoise

Mango and cream génoise

I love mangos and coming from Malaysia, aiiii, mangos are a plenty! Over here though, it can be tough to look for very nice and equally ripe mangos. The other day we bought some and they seem just about right for a cake – not too ripe but still a little sweet.

I was intrigued by the recipe and the idea of making génoise – a kind of Italian sponge. It was only after I made the cake that I discovered that there are two ways – one without butter and the other with. Am not too sure what the texture is like for the one with butter but this one can be a little on the dry side but it is very fragrant…reminds me of kuih bahulu or langue du chat (except those biscuits are thinner and hard/crispy). This is still soft but best eaten with some filling and cream to give it a bit moist texture.

Overall, this is a very light cake which you won’t hesitate at gobbling down instantly; if you substitute the double cream for low fat whipping cream, it’s not sinful at all. Quite perfect for breakfast (gasp!) or tea (gasp!!!)!

Mango and cream génoise


(A) Cake
1 1/2 plain flour
Pinch of salt
Pinch of baking powder
4 eggs
1/2 brown sugar
6 tsp Cointreau

(B) Filling
200 ml double cream
A sprinkle of sugar
Diced & cubed mango


  1. Preheat the oven to 180 C and prepare an 8″ springform pan by lining the base and sides with greaseproof paper.
  2. Sift the flour, baking powder and salt three times before placing it aside. In a separate bowl, mix the sugar, eggs and Cointreau with a mixer for 10 minutes, or until thick and pale.
  3. Sift the flour onto the egg mix and fold in very gently. Pour into the pan and bake for 30 to 35 minutes or until golden brown.
  4. When ready, remove from the oven and allow the cake to cool in the tin for five minutes before removing it to sit on a wire rack to cool thoroughly. Don’t forget to peel the paper off the sides and bottom.
  5. When the cake has cooled, whip the cream and sugar with a mixer until stiff peaks form. Using a serrated blade, cut the top off the cake, spread the cream over and decorate with freshly diced or cubed mango. Serve chilled.

NOTE: This cake is best eaten fresh and cannot be stored for longer than a day/night.

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  1. Doing some research for a mango genoise and stumbled across this. I know it’s from a couple of years ago, but if you’re still wondering why genoise is dry (so is the kind w/butter), it’s because they are made to be soaked in a flavorful syrup, like a sponge soaks up water. I usually use a 1:1 or 2:1 simple syrup flavored w/vanilla or some liqueur. 🙂

    Mabel Reply:

    Oooo, thanks for the tip! 🙂

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