This Mango Cake is so delicious that I thought I would share the recipe with you guys. This cake is very tasty without frosting, but I gave you the idea to decorate it because Valentines Day is coming. The time and ingredients given to make this recipe is just to make a sponge cake, not to decorate it. You can decorate it as you like with frosting of your choice - Whipped cream frosting or Butter cream Frosting.
Finally, I would like you to visit and try my more Dessert Recipes which incudes more Cake recipes like
Chocolate Vanilla Marble Cake,
Chocolate Covered Strawberries- especially for Valentine's Day.
You can also checkout more recipes prepared with Mangoes like
No cook easy recipe- Mango Ice-Cream,
Instructions for how to make Mango Sponge Cake (Without Eggs):
- Firstly, prepare the cake tin by greasing it with oil, and then lined it with baking sheet.
- Take 1 cup of Mango pulp in a large mixing bowl. Add 1/4 cup milk and 1/3 cup melted butter to it.
- Then add 3/4 cup powdered sugar to it. Mix very well, making sure everything is well combined.
- Now place a sieve and add 2 cup all-purpose flour/maida, 1.5 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt and 1 tsp green cardamom powder..
- Sieve all the dry ingredients, making sure there are no lumps. Mix well using cut and fold method.
- Mix until the batter is combined well.
- Next, transfer the cake batter to a prepared cake mould (8 inch). Tap twice to level up uniformly and remove any air bubbles if present.
- Bake it in a preheated oven at 180 degree Celsius or 350 degree Fahrenheit for 45-50 minutes.
- Insert a toothpick and check if the cake has baked completely.
- Cover and cool the cake and then unmould the mango cake.
- Eggless Mango Sponge Cake is ready. Enjoy the delicious cake as it is or decorate with frosting.
1. Ingredients Preview.
2. Firstly, prepare the cake tin by greasing it with oil, and then lined it with baking sheet. You can use any 8 inch cake mould- round or square. I have used Heart-shaped as Valentine's Day is coming.
3. Take 1 cup of Mango pulp in a large mixing bowl. I have used store-bought mango pulp for this recipe. If you have fresh mangoes then peel and chop 2 large mangoes and add the mango cubes in a blender. For cup measurement, it should be 1 heaped full cup of chopped mangoes. Blend to a smooth mango puree without adding any water.
4. Add 1/4 cup milk and 1/3 cup melted butter to it.
5. Then add 3/4 cup powdered sugar to it.
6. Mix very well, making sure everything is well combined.
7. Now place a sieve and add 2 cup all-purpose flour/maida, 1.5 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt and 1 tsp green cardamom powder..
8. Sieve all the dry ingredients, making sure there are no lumps.
9. Mix well using cut and fold method.
10. Mix until the batter is combined well.
11. Next, transfer the cake batter to a prepared cake mould (8 inch). Tap twice to level up uniformly and remove any air bubbles if present.
12. Bake it in a preheated oven at 180 degree Celsius or 350 degree Fahrenheit for 45-50 minutes.
13. Insert a toothpick and check if the cake has baked completely.
14. Cover and cool the cake and then unmould the mango cake.
15. Eggless Mango Sponge Cake is ready. Enjoy the delicious cake as it is or decorate with frosting.
16. For frosting , cut the cake in centre dividing into two equal halves. By looking at this layer, you must have realized how spongy this cake is, as it has so many holes. Pour some mango syrup over it. For preparing Mango syrup take 1 tbsp mango pulp in a small bowl and then add 1 tbsp water with 1 tsp of sugar. Mix them well and use as mango syrup.
17. Then spread generous amount of frosting. You can use butter frosting or whipped cream to decorate this cake. I have used whipped cream. Then place the second layer and then again pour mango syrup and then again spread frosting. Spin it around as you frost for an even coating. finally give a final touch making sure there are no crumbs showing through the icing. This is called crumb coating. Refrigerate at least for 30 minutes and then start decorating it.
18. Next, with the help of piping bag, decorate Mango Cake as you want.
Tips & Alternatives:
- Adjust the amount of sugar depending on the sweetness of mango.
- You can also make this cake with wheat flour in place of maida, to make it more healthy. But then you need to add 2 tbsp more milk to adjust the consistency.
- You can use 2 large fresh mangoes to make the pulp. Blend 1 heaped full cup of chopped mangoes to a smooth mango puree without adding any water.
- You can use salted butter also for this recipe then you don't need to add 1/2 tsp salt to it.
- You can add flavouring of your choice like Vanilla Essence, Almond Essence or Pistachio Essence instead of Cardamom powder.
- Eggless Mango Sponge Cake also tastes great, when served without frosting.
- But you can frost the cake with your choice of frosting. Here I have just given an idea to decorate it.
- Decorate the cake only after its cooled completely, else the frosting will melt.
- In between the layers, you can also spread finely chopped mango cubes.
AuthorNidhi kakkarIngredients
Directions
1. Ingredients Preview.
2. Firstly, prepare the cake tin by greasing it with oil, and then lined it with baking sheet. You can use any 8 inch cake mould- round or square. I have used Heart-shaped as Valentine's Day is coming.
3. Take 1 cup of Mango pulp in a large mixing bowl. I have used store-bought mango pulp for this recipe. If you have fresh mangoes then peel and chop 2 large mangoes and add the mango cubes in a blender. For cup measurement, it should be 1 heaped full cup of chopped mangoes. Blend to a smooth mango puree without adding any water.
4. Add 1/4 cup milk and 1/3 cup melted butter to it.
5. Then add 3/4 cup powdered sugar to it.
6. Mix very well, making sure everything is well combined.
7. Now place a sieve and add 2 cup all-purpose flour/maida, 1.5 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt and 1 tsp green cardamom powder..
8. Sieve all the dry ingredients, making sure there are no lumps.
9. Mix well using cut and fold method.
10. Mix until the batter is combined well.
11. Next, transfer the cake batter to a prepared cake mould (8 inch). Tap twice to level up uniformly and remove any air bubbles if present.
12. Bake it in a preheated oven at 180 degree Celsius or 350 degree Fahrenheit for 45-50 minutes.
13. Insert a toothpick and check if the cake has baked completely.
14. Cover and cool the cake and then unmould the mango cake.
15. Eggless Mango Sponge Cake is ready. Enjoy the delicious cake as it is or decorate with frosting.
16. For frosting , cut the cake in centre dividing into two equal halves. By looking at this layer, you must have realized how spongy this cake is, as it has so many holes. Pour some mango syrup over it. For preparing Mango syrup take 1 tbsp mango pulp in a small bowl and then add 1 tbsp water with 1 tsp of sugar. Mix them well and use as mango syrup.
17. Then spread generous amount of frosting. You can use butter frosting or whipped cream to decorate this cake. I have used whipped cream. Then place the second layer and then again pour mango syrup and then again spread frosting. Spin it around as you frost for an even coating. finally give a final touch making sure there are no crumbs showing through the icing. This is called crumb coating. Refrigerate at least for 30 minutes and then start decorating it.
18. Next, with the help of piping bag, decorate Mango Cake as you want.
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