Mango Sunshine Cake

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This mango sunshine cake is the first of two types of cakes I would be showing this month.   (I know, that is quite a surprise).   However, the surprise is not over.     This is just the first surprise, a cake that is very light and airy, with a touch of mango sauce on it.

Mango Sunshine Cake During the Mango Season

There are a lot of mango these days, so I naturally thought that the ripe pulp of the mango Julie, one of my favourite mangoes, could be further enjoyed as a sauce … on top of a cake.   Sometimes, things can be a little weird that way.   I am getting tired of the extremely sweet frosting for cakes.   Most of you would know I don’t particularly like sweet frosting. That is one of the main reasons you don’t see my cakes with frosting.   Anyhow, I am not sure if my family felt excited about this cake when I first served it to them.     They all just wondered about the mango sauce on top of a cake.

An Angel of a Cake

Then they saw the cake.     Like myself, we were surprised at the texture of this cake.   It was so light… wonderfully light, making it a perfect sponge cake.   But, the sunshine moment came out when everyone   tasted the part of the cake with the mango sauce.     All I know is that this cake did not last long at all.   The lovers of sponge cake felt it was, for lack of a better word, perfect.

 A Mango Sunshine Cake Recipe

You would very soon notice that the ingredients for this cake is very similar to an angel food cake.   For this reason, this cake is not prepared like a basic cake.   The egg yolk and egg whites are beaten separately at first.   This cake does not have any baking powder or baking soda, and it also does not have any butter.   These differences are what makes this cake unique, and spongy.   However, you must take care when preparing the cake.   It is not an easy cake to make.

If you are not getting help, it will be best to begin beating the yolk first and later the whites.   The lime juice in this recipe is important, it removes the fresh scent of the eggs.   The flavour of the lime and essence really comes out in this cake as well.   You certainly don’t need any nutmeg or cinnamon and I am pretty sure many of our readers would rejoice for that.   So, here is another Simply Trini Cooking Original recipe for you to try.   Enjoy Mango Sunshine Cake.


mango sunshine cake


8 eggs whites
1/2 tsp. cream of tartar
1/2 tsp. salt
1 1/4 cups granulated sugar
5 egg yolks
1 cup all-purpose flour
2 tbsp. lime juice
1/2 tsp. almond essence
1/2 tsp. coconut essence


 Beat the sugar and egg yolks together until very light in colour.

Note: Every now and then you would have to use a spatula to lift the sugar form the sides and bottom as you beat.
Of course you have to stop the mixer first lol!! :)




 Sift the flour and set aside.


Mix the almond essence and coconut essence with the lemon juice.


 Mix egg whites, cream of tartar and salt together. Beat until very stiff.

 Add the flour a little at a time while you beat the egg yolks.


 Alternate the flour with the lemon juice until all is used up.



Fold in the egg whites.



 Pour the batter into a greased pan or tube pan.



  Bake in a moderate oven for 60 minutes or until a skewer inserted in the center comes out clean. Leave to cool.

 Remove cake and …

Note: The cake is upside down.

 Frost with Mango Sauce. (Recipe for the Mango sauce can be found in Comp ¨re Magazine May 2013 issue.)

Print this Recipe

Well that’s it for this delicious Mango Sunshine Cake post see you soon; and don’t forget to leave you comment in the comment box below.

Ah Gone :)


    • says

      You would have to use my eggless cake recipe and then make the mango sauce. You see the cake is primarily made of mostly eggs to give it the lightness. If anyone has an eggless Angel Food Cake recipe I’ll be happy to post it as an alternative

  1. threenorns says

    what a quandary…. it’s my trini hubbie’s birthday today and he’s not much of a cake fan. however, he’s requested a chocolate cake. this is very strange – i should verify that my 6yr old got the message right (it was probably more like “alla can cook whatever yuh want”).

    i want to make a cake that he might’ve had when he was a child in trinidad but, you know – modern (read that as “as a white-bread canadian, i am not even going to attempt to compete with his mother’s home cooking”).

    hmmmm….. i think this cake wins.

  2. dc says

    Greetings Felix, you know long ago there was a heavy, thick textured cake called “Bellyfull”? You would not happen to have a recipe for Bellyfull or any recipe for a heavy, thick textured cake?

      • dc says

        What kind of other recipes are you looking for? Maybe post the names of the recipes and see if we can help you track them down?

        • says

          I will be indebted to you if you can really find what I’m looking for. I’m looking for an authentic biscuit cake recipe. I have seen some imitations and would like to get the authentic recipe. Oh! I’m also looking for a book called Sylvia Hunt’s Cooking: Proud Legacy of our People. Happy hunting dc :)

          • dc says

            Felix, let me get back home in a few months and check for the Sylvia Hunt Cookbook. I may still have it somewhere as I remember buying that back in 1986 but never really used it. Would the recipe you are looking for (biscuit cake) possibly be in the Sylvia Hunt cookbook?

          • says

            Not sure but I’m still hunting and asking around. It’s been a few years since I started looking for that recipe in particular. But if you have the book I’ll be very, very , very happy :)

  3. dc says

    Felix – I won’t be back home until September or therabouts. Give me a few days to catch myself and then will look and get in contact with you.

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