First and foremost dear foodies, do try this beautiful looking cake before the mangoes go out of season.
And now for my mango story:
I made a mango cake with all my heart a couple of days back( the occasion? Better half’s birthday). I completely ruined it. It was such a fiasco, I had to throw it. Really. Apparently, heart is not enough. You need a little bit of baking sense. And a novice baker like me, completely lacks that elusive sixth sense needed to bake. Not one to lose the spirit. I tried again, the next day. The result? Much much better, but still not perfect enough.
Now, with a little awareness of my baking mistakes, I am going to try it again but not soon enough. Mangoes and flour and so much cream twice in a row… has sucked out the sweetness for a while now. 🙂
After the initial fiasco, I roped in husband and kid to assist me in the making. A sullen, grumpy me is not really fun to have around, and the two would do anything to lift my dwindling spirit. So, in they came. The big guy photographed while the little one got her hands messy with cream and mangoes.
The aroma of baking cake, fresh whipped cream and that fruity sweet smell of mango was magnetic enough to keep the appointees attracted for awhile.
Now the recipe:
I have made the cake batter from scratch, but a ready to bake store version of Plain vanilla sponge can also be used.
For the Mango Cake –
- 200 gms all-purpose flour
- 100 gms butter
- 160 gms sugar
- 100 gms milk powder
- 1 bowl of curds
- milk as required
- 1 tsp mango essence
- ½ tsp baking powder
- ½ tsp soda bicarb
For the Frosting –
- 1/2 cup sugar water(mix 2 tbsp of sugar in 1/2 cup water)
- Whipped cream – 2-3 big bowls or as you desire.
- 2 bowls of diced mangoes
- 1/2 bowl of chocochips for garnishing.
Sieve the flour, baking powder and baking soda together. Preheat oven. While your oven is getting ready, you get going with your batter.
In a mixing bowl, take sugar and butter, mix it well to form a smooth consistent paste. Preferably, make 3 parts of sugar and butter, and gradually add both to make it smooth.
Now take curd and milk powder, add to the buttered sugar paste and keep mixing to make a smooth frothy batter. Now slowly add the flour and mango essence to this paste, mix it well. Beat the batter. Add milk to improve consistency and decrease resistance. All in all, it takes about 15 minutes to get the batter ready.
Grease a baking dish with butter, sprinkle flour, pour the batter into the baking dish. Place in oven and bake for 40-45 mins at a temperature of 160 degree centigrade.
Keep an eye on your cake. After about 40 mins, insert a toothpick or a knife in the center of the cake … if it comes out clean, it means the cake is ready!. Else let it be awhile to bake more.
After the cake is finally done, remove from oven, and let it cool for 15 mins, then turn over the dish over a flat plate.
Now for the fun part –
I divided the cake into 2 layers, sprinkled sugared water and generously iced each layer with yummy whipped cream, diced mangoes. Top and repeat the same on the other layer. Cover with cream, decorate with the mangoes and choco chips.
A small word about the chocolate chips – Honestly, I used it to break the monotony of orange and white, but it tasted so divine with the cream, cake and mangoes. We all took extra generous sprinklings of the tiny dark chips!
So friends, if the pictures had you drooling, then its time to get going with the flour, butter and mangoes. Coz, the season’s not gonna last long now.