Celebrating the King of Fruits with a Mango Cake
The moment we talk about summers, one thing that immediately strikes our mind is Mangoes. And, what else could be better than to celebrate this delicious tropical fruit with a super moist Mango cake.
One thing I would like to mention is that, the name ‘Mango Pound Cake’ would be a complete misnomer for this Mango Cake recipe. Neither I will be using the ingredients in pounds in weight, nor I would be using any butter at all. One thing that I have realized over past few years of baking is that Oil-based cakes are much more moist and soft than a Butter-based Cake. If you are planning to bake a cake and have it as it is without piling them up on each other as a tiered cake, then I would always suggest you to bake with Oil, rather than Butter.
However, a Butter-based cake holds its structure better and make perfectly layered cakes.
In this Mango Sponge Cake recipe, I have actually used every simple ingredient, possibly available. For Mangoes, I used the puree made out of Himsagar Mangoes, a variant native to eastern region of India. However, I can advise you Lengra or Alphonso as its suitable replacement.
I uploaded a simple recipe video on YouTube, some time back which I am sharing over here. There is a printable Mango Sponge Cake recipe below that which you can save at your end.
- 1 cup Cake Flour Which includes 2 tbsp Cornflour
- 1 tsp Baking Powder
- 1/3 cup Granulated Sugar
- 1/3 cup Refined Oil Sunflower/Canola/Rice Bran
- 1 tsp Vanilla Extract
- 1/2 cup Mango Pulp
- Milk, if required
- 2 Eggs
Beat the eggs with Sugar and Oil till they it becomes fluffy and the sugar has dissolved.
Mix the dry ingredients in a separate bowl.
Add the Mango Puree or Pulp in the wet mix and stir.
Now, gradually add the dry ingredients in the wet without over mixing the batter.
If you find the batter too tight, then add Milk 1 tbsp at a time till it loosens.
Pour the batter in a prepared cake tin, which has been oiled and floured.
Tap the cake tin to knock out any air bubble.
Bake it at 180c for 15 mins or so, or till the cake starts pulling for the edges and the top becomes dry. Insert a toothpick in the center and it should come out clean.
Allow it to cool. You can dust some powdered sugar before serving.