Mango Shortcake Recipe

Preheat oven to 325 degrees F or 163 degrees C. Lightly oil the cups of a 12-cup nonstick cupcake pan. Set aside.

In a large bowl, blend together egg yolks, water, vanilla extract, oil, and 1/2 cup sugar. Place a sieve over the bowl and sift flour, baking powder, and salt. Mix until just combined. Set aside.

In a dry mixing bowl using a large whisk, electric mixer, or stand mixer, whip egg whites until foamy. Gradually add the remaining 1/4 cup sugar. Whisk only until stiff peaks.

Scoop out 1/3 of the meringue, and add to the cake batter. Using a whisk, fold in the meringue. Once well mixed, add the remaining meringue in two more batches, folding while being careful to not over mix the batter. Divide mixture evenly into the 12 greased cupcake cups.

Bake for about 20 minutes, rotating the pan at 10 minutes, or until a toothpick inserted into the center emerges clean and the tops are golden brown. Remove from the oven, and transfer to a wire rack to let cool slightly. Once edges pull away from the sides, run a knife around the edges to lossen from the pan, and flip tins over to release each mamon from its tin.

Meanwhile, in a chilled bowl, whisk all-purpose cream until soft peaks. Sprinkle in powdered sugar and gently fold in. Whisk to stiff peaks. Keep chilled until ready to assemble. Place in a piping bag if desired.

When ready to assemble, slice each mamon in half. Scoop or pipe whipped cream on the bottom cake slice, cut side up. Place sliced mango pieces on top of the mangoes and top with the mamon top. Repeat with remaining mamon, mangoes, and whipped cream. Serve immediately.