This Mango Semolina Cake is crumbly and full of flavours of season's fresh mangoes. It has no refined flour or maida and like most of the cake recipes, this suji ka cake is an oil-based cake recipe. For this recipe of semolina cake, I have used semolina or sooji and whole wheat flour or aata for the dry ingredients.
Pre-heat the oven at 180°c
Separate the egg whites from the. yolks in two separate bowls
Whisk the egg whites with a pinch of salt till soft peaks. Add granulated sugar in two parts and whisk till stiff peaks.
Now whisk the yolks with oil and mango pulp
Sieve the dry ingredients in the beaten egg whites and add the yolk mix as well. Mix everything with a gentle hand using a spatula or wooden spoon.
Once everything has been incorporated, pour it in the baking tin. If you don't have a non-stick baking pan, grease and flour the normal cake tin or line it with a parchment paper.
Tap it hard twice on the counter before putting it in the oven. Bake it at 180c for 35 to 40 minutes. Check with a toothpick at the centre if it's done. The cake might not rise like usual cakes but it should be cooked through.
Allow the cake tin to cool down a bit before unmoulding. Pour the glaze when it is warm. Or serve with some ice-cream
Mango Semolina Cake https://speakingaloud.in/mango-semolina-cake-suji-ka-cake-recipe/ June 11, 2020