Mango cake

Name: Mango cake
Total time: 3000 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1+1/2 cup All-purpose flour; 1 teaspoon Baking powder; 1/2 teaspoon Baking Soda; 3/4 cup Sugar; 3/4 cup Mango Puree; 1/2 cup Buttermilk; 1 teaspoon Mango essence; 2 cup wipping cream; 1 teaspoons Mango Essence; as required Few drops of yellow colour; as required Few drops of green colour

Neha Dua @cook_90450

#SC3
#week3

With mango season in full swing, it’s a great time to bake a refreshing Eggless mango cake. This recipe starts off with an incredibly moist mango cake nestled in between the layers of whipped cream and mangoes.

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Ingredients

50 minutes

6 servings

1+1/2 cup All-purpose flour
1 teaspoonBaking powder
1/2 teaspoonBaking Soda
3/4 cupSugar
3/4 cupMango Puree
1/2 cupButtermilk
1 teaspoonMango essence
For icing
2 cupwipping cream
1 teaspoonsMango Essence
as requiredFew drops of yellow colour
as requiredFew drops of green colour

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Steps

50 minutes

1

Firstly wash and cut mangoes in half.
2

And blend the pulp until smooth. Pour the puréed mango through a wire mesh strainer. Set aside.
3

Further preheat oven at 180 degrees C.
4

Combine buttermilk, oil, mango essence, and sugar in a mixing bowl. Whisk until blended.
5

Stir in all-purpose flour, baking soda, baking powder, and salt. Mix to combine.
6

Mix the dry ingredients until just combined.Pour mango puree.Mix to combine.
7

Grease 2 6-inch round baking springform pans.
8

Pour the mango cake batter in the greased pans. Tap the pans against your countertop two to three times to get rid of air bubbles.
9

Transfer the cake pans to the preheated oven and bake at 180 degrees C for 45-50 minutes. Before removing, do the toothpick test. Insert a toothpick in the center of the cake; if it comes out clean, the cake is done.
10

Remove from oven and allow the eggless mango cake to cool for 10-12 minutes in pan.
11

When ready to assemble, remove the cake from the springform pan.
12

Using a sharp knife slices the cake horizontally into 2 halves. Now we have 4 half slices of an eggless mango cake.
13

Take two halves spread mango purée over the crumb part.
14

Invert the whipped cream frosted layer (upside down) on top of the mango layer. Gently press it down. Repeat the same with the other layer. Now we have two mango-whipped cream frosted cake sandwiches.
15

Apply a whipped cream frosting in between and stack the cake on top of each other. Now that we have stacked up both all the layers, it’s time to dress our eggless mango cake (frost it).
16

Gather some whipped cream frosting on the spatula and apply a thin layer of frosting to the top and sides of the cake with a spatula. Smoothen it out and cover the entire cake.
17

Transfer the eggless frosted cake to the refrigerator and chill for about 10-15 minutes.
18

Make a design as you like all around the top and side of your cake. Keep Refrigerator at least 2 hours.
19

Further cut the cake serve and enjoy!