Effortless Mango Lassi Cake (Print Version)
# Ingredients:
→ Sponge Cake Ingredients
01 -
4 room-temperature eggs, separating whites and yolks
02 -
½ cup sugar for mixing with yolks, and ¼ cup for the whites
03 -
¼ teaspoon salt
04 -
½ teaspoon vanilla extract (pure)
05 -
¼ cup whole milk
06 -
¾ cup sifted all-purpose flour
07 -
1½ teaspoons baking powder
08 -
2 tablespoons cornstarch
09 -
¼ teaspoon cream of tartar
→ Mango Lassi Ingredients
10 -
1½ cups diced ripe mango (frozen or fresh are fine)
11 -
½ cup yogurt (plain and full-fat preferred)
12 -
¾ cup milk of your choice
13 -
2-4 tablespoons sugar, depending on how sweet your mango tastes
14 -
A pinch of cardamom powder for fragrance
→ Three Milk Mix
15 -
½ cup sweetened condensed milk (6 ounces)
16 -
6 ounces evaporated milk (this equals ¾ cup)
17 -
½ cup regular milk
18 -
Half of your blended mango lassi
→ Whipped Mango Topping
19 -
1½ cups fridge-cold heavy cream for whipping
20 -
The rest of your mango lassi blend
21 -
Chunks of fresh mango for decoration
22 -
Optional plain whipped cream for piping décor
# Instructions:
01 -
Heat your oven to 350°F and line a rectangle 9×13-inch baking dish with parchment, leaving the edges a bit longer so you can lift the cake out later.
02 -
Grab a large mixing bowl and combine the yolks, ½ cup sugar, salt, and vanilla. Whisk for 1-2 minutes until it's smooth, bubbly, and light yellow. Stir the milk in gently. Sift in flour, baking powder, and cornstarch, then mix just until it all comes together. Try not to overmix—it can make your cake dense.
03 -
In a clean bowl with zero grease (important!), beat the whites with cream of tartar using an electric mixer. First, beat on medium until bubbles form. Slowly sprinkle in ¼ cup sugar while whipping until it creates stiff, glossy peaks when you lift the mixer.
04 -
Take one-third of your airy egg whites and fold it carefully into the yolk mix—it'll lighten up the texture. Work gently. Then, fold in the rest of the whites the same way. Pour this fluffy batter into your lined pan, smooth the top, and bake for about 15 minutes. It's done when a toothpick inserted into the center comes out with no wet batter.
05 -
As your cake cools off, grab a blender and toss in your mango chunks, yogurt, milk, sugar, and cardamom. Blend until creamy. Strain this mixture with a mesh sieve for extra smoothness. Taste-test: it should be sweet with a light cardamom aroma. Split into two portions; half you'll use now, half for later.
06 -
Mix together condensed milk, evaporated milk, regular milk, and the first half of your mango lassi until it's smooth. It’ll look like thinned-down custard or slightly melted ice cream. If it feels too heavy, splash in a bit more milk and stir.
07 -
Keep the cake in its pan and poke holes all over it (use a skewer or fork). Slowly pour in a bit of the milk mixture and let the sponge absorb it. Wait 20 minutes and repeat in small amounts until every drop is used up. You can refrigerate now and chill it for at least 2 hours—or keep it overnight for the best flavor.
08 -
When you're ready to dress the cake, whisk your cold heavy cream in a chilled bowl until it thickens. Gradually add the remaining blended lassi while whipping, and stop when the cream has whipped peaks. It should look fluffy but smooth.
09 -
Spread that gorgeous mango cream across the top of your chilled cake. If you want to get a bit fancy, pipe plain whipped cream as decoration. Pile fresh mango chunks generously on top. Keep cold and dig in whenever you're ready!
# Notes:
01 -
Letting it chill overnight enhances both the flavor and texture balance.
02 -
If your mangoes are not very sweet, just bump the sugar up a little in your lassi.
03 -
Cardamom brings a lovely aroma and subtle flavor. Try not to skip it!
04 -
The cake stays fresh in the fridge for up to three days.