Summers are coming. It is the season of mangoes. Always wanted to eat some cold desserts, so today we have start with eye-catching mango roses jelly cake.

  • PREP TIME:4 hours
  • COOK TIME:1 hour 30 minutes
  • TOTAL TIME:5 hours 30 minutes


Cake Base

  • 4 Egg Yolks
  • 70 g All Purpose Flour
  • 20 g Corn Starch
  • 70 g Milk
  • 50 g Butter
  • Salt


  • 4 Egg Whites
  • 80 g Caster Sugar
  • 0.5 tsp Lemon Juice

Jelly Layer

  • 200 g Mango flesh
  • 150 g Water for a smoothie
  • 40 g Sugar
  • 2 g Jelly Powder
  • 2 g Agar-agar Powder
  • 150 g Water

Crystal Jelly Layer

  • Mango flesh
  • 400 g Water
  • 40 g Sugar
  • 2 g Jelly Powder
  • 2 g Agar-agar Powder


  1. Firstly butter is melted, add milk and mix well, put the yolks in a bowl of butter and Put the egg whites into another bowl.
  2. Add plain flour, corn flour and milk powder to the egg yolk bowl, and mix well.
  3. Add a few drops of lemon juice to egg white.
  4. Whick egg white evenly and add 1/3 fine sugar, and continue to beat for 10 minutes.
  5. After the bubbles are finer, add the remaining fine sugar, and continue to beat, Scoop 1/3 of the meringue into the egg yolk batter and mix well.
  6. Put mixed batter into the mold, Bake at 150°c for 60 minutes.
  7. After baking gently stuff the cake into the bottom of the mold.
  8. Mango jelly: cut mangoes, add water to make a smoothie.
  9. Mix the sugar, jelly powder and agar-agar powder in a dry pan.
  10. Heat them, when hard consistency then off the flame.
  11. Filter again into the mold, put them square pan and refrigerate for 1 hour.
  12. Mango Rose: Cut the mango flesh and reserved into slices about 3mm thick.
  13. Start with small slices of mango, starting from the center, and then one by one around each other to form a flower shape.
  14. Crystal Jelly Layer: mix the sugar, jelly powder and agar-agar powder in a pan.
  15. Add water and stir evenly and put on the fire. Turn off the heat after boiling, and slowly filter the spoonful into the mold. Leave for 10 minutes.
  16. Wait for the jelly to cool down before putting it into the container and put it in the refrigerator for at least 1 hour.
  17. Use a plastic knife to cut along the edge, and then use a taller cup to push up the bottom of the movable mold.
  18. Enjoy the jelly cake.