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1
Preheat the oven to 350F.
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2
Lightly oil two 9-inch layer cake pans with canola oil spray.
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3
In a large bowl, using an electric mixer beat the egg yolks, water, 1/4 cup of the agave nectar, the lemon zest, and vanilla extract for 5 minutes, or until pale and creamy.
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4
In a separate bowl, using clean beaters beat the egg whites at medium speed until stiff, slowly adding the remaining 1/4 cup agave nectar.
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5
Continue to beat until stiff and glossy, but not dry, about 1 to 2 minutes.
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6
Carefully fold the egg whites into the egg yolk mixture.
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7
In another bowl, sift the flour and baking powder together.
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8
Gently fold into the egg mixture.
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9
Pour the batter into the prepared pans and bake for 20 to 25 minutes, until a toothpick inserted into the centers of the layers comes out clean.
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10
Cool in the pans for 5 minutes, then invert on a cooling rack and cool completely before frosting.
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11
To assemble, spread a generous layer of vanilla pastry cream on the first cake layer.
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12
Next add the mango, followed by a bit more pastry cream to anchor the top layer in place.
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13
Top with the second layer and frost the entire cake with whipped cream.
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14
Refrigerate until ready to serve.
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15
Zesty Lemon: Flavor the cake with 2 teaspoons lemon zest and substitute a teaspoon of lemon extract for the vanilla extract.
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16
Fill with lemon curd (page 66) and frost with Agave Nectar Whipped Cream (page 113) and sliced fresh strawberries.
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17
Tipsy Mousse: Drizzle the cake layers with your favorite liqueur or rum.
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18
Fill with Light Chocolate Mousse (page 101).
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19
Frost with Agave Nectar Whipped Cream (page 113) and drizzle on melted chocolate ganache frosting (page 108).
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20
Celebration Cake: Vanilla Buttercream Frosting (page 106) is a classic.
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21
Try some sliced bananas inside along with the buttercream or Orange Creme Filling (page 113).
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22
Pineapple Right-Side-Up Cake: One of my favorites is Pineapple Cake Filling (page 115) and fresh whipped cream frosting.
