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Mango lassi layer cake

Mango lassi layer cake


GBBO finalist Kate Lyon shares her recipe for the ultimate summer cake.

  • Feeds 16 Feeds 16
  • Ready in 55 minutes

Each serving contains

  • Energy
    2234kj 535kcal
  • Fat
    High 47%
  • Saturates
    High 98%
  • Sugar
    High 42%
  • Salt
    Low 8%

% of adult’s reference intake | Carbohydrates per serving : 53g


For the sponge

  • 350g Co-op unsalted butter, plus extra to grease, softened
  • 350g Co-op self raising flour, plus extra for dusting
  • 350g caster sugar
  • 6 Co-op British free range eggs
  • 1 half tsp baking powder
  • 75ml Co-op semi-skimmed milk
  • Juice of 3 limes, zest of 1

For the mango puree

  • 3 mangoes or 3 x 250g packs prepared mango
  • 150g caster sugar
  • 1cm ginger, finely grated
  • Juice of 3 limes

For the yogurt cream

  • 400g Co-op 0% fat Greek style natural yogurt
  • 400ml double cream


  1. Preheat the oven to 180ºC/fan160ºC/Gas 4.
  2. Grease 3 x 25cm diameter cake tins, then dust with flour and shake out the excess.
  3. In a large bowl, beat the butter and sugar together until light and fluffy.
  4. Gradually add the eggs, beating well after each addition, until smooth.
  5. Sift the flour and baking powder together, then fold into the batter using a large metal spoon or spatula.
  6. Add the milk and lime juice, then mix until incorporated take care not to overmix or your sponge will be tough.
  7. Divide the batter evenly between the tins and level the tops.
  8. Bake for 20 mins in the middle of the oven, then remove and leave to cool slightly.
  9. Turn out onto a wire rack and allow to cool completely.
  10. Meanwhile, for the purée, slice 100g of the mango for decoration and roughly chop the rest (if using whole fruit), then whizz into a pulp, or use a masher.
  11. Put in a pan with the sugar, ginger and lime juice, then heat over a medium temperature until the sugar has dissolved.
  12. Cook until the mixture has reduced by half and is thick and glossy.
  13. Put in a bowl to cool, then transfer to the fridge to cool completely.
  14. For the yogurt cream, put the yogurt and double cream in a bowl and whisk to soft peaks.
  15. Chill in the fridge until completely cold.
  16. When all the elements are ready, spoon a third of the yogurt cream onto the first layer of sponge.
  17. Evenly spoon over some mango purée and top with another layer of sponge.
  18. Repeat until all the layers are assembled.
  19. Top with the remaining yogurt cream, then a final drizzle of the purée.
  20. Arrange the reserved mango slices on top and scatter with the lime zest to serve.