Mango Cake

Name: Mango Cake
Total time: 3000 s
Yield: 4/5 servings
Cuisine: Indian
Ingredients: 3/4 cup fresh mango cubes; 6-8 Tbsp sugar (depending on sweetness of mango); 1/4 cup oil; 1/2 tsp vinegar; 1/4 tsp Aroma mango colour & flavour; 1 cup maida; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/8 tsp salt; 2-3 Tbsp milk as per required; as needed Sugar Syrup; as per need Few mango cubes for garnishing; 1 cup Tropolite whipping cream; 1-2 pinch Aroma mango colour & flavour; 1/8 tsp mango pulp

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

#mania
#Mangocake

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

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Ingredients

40-50 mins

4/5 servings

3/4 cupfresh mango cubes
6-8 Tbspsugar (depending on sweetness of mango)
1/4 cupoil
1/2 tspvinegar
1/4 tspAroma mango colour & flavour
1 cupmaida
1/2 tspbaking powder
1/4 tspbaking soda
1/8 tspsalt
2-3 Tbspmilk as per required
as neededSugar Syrup
as per needFew mango cubes for garnishing
For frosting:-
1 cupTropolite whipping cream
1-2 pinchAroma mango colour & flavour
1/8 tspmango pulp

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Steps

40-50 mins

1

In a blender add mango and sugar to make mango pulp or puree.
2

Now in a large bowl add 1/2 cup mango pulp, oil, vinegar and mango food colour. Using a spatula, mix well.
3

Next add maida, baking powder, baking soda and salt. Sieve all dry ingredients before adding. Mix well using the fold method. Next add milk and mix till the batter is well combined.
4

Meanwhile place a stand inside the steamer and boil the water for 5-7 minutes. Put butter paper inside cake container to avoid sticking. Grease the container from inside and transfer the batter into it. Double tap to remove air bubbles. Cover the cake container with silver foil to prevent water from seeping into the cake.
5

Place the cake tin on the stand inside steamer. Cover and cook on a low flame for 45 mins. If the cake is completely baked, check with a toothpick. Cool the cake and then unmould it.
Cut into 2 horizontal layers. Sprinkle sugar syrup and then spread 2 to 3 Tbsp mango pulp on both layer.
6

For frosting :- Whisk 1 cup of Tropolite whipping cream with electric beater to make frosting. Remove 1/2 cup of tropolite aside and add 1 to 2 pinch of Mango colour flavour and 1/8 tsp mango pulp in it. Then whisk with the help of electric beater to make mango frosting.
On the first layer, spread white frosting cream over mango pulp. Then place second layer of cake on first one with the side of mango pulp facing downward.
7

Spread white frosting on top and sides of the cake. Then, decorate the cake with mango frosting with the help of piping bag.
8

Garnish with few mango cubes at top of the cake. Refrigerate for about 2 hours before serving.
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