The most easy, simple and yummy egg free Mango Cake recipe made with all-purpose flour, mango pulp, butter, milk and sugar. Bursting with the flavours of Mango in every bite, this Mango cake can be served as a dessert or with tea, coffee or milk. It can also be used as a base for frosted cakes as it has soft, light and sturdy cake layers. Here is the recipe with some tips & alternatives and with step by step instructions & pictures.
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.
0 servings
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