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A simple mango cake recipe that is egg fee, butter free and requires no
condensed milk. It is layered with delicious mango pudding and whipped
cream cheese frosting
Ingredients
1 ½ cup all-purpose flour 217 grams
1 tablespoon cornstarch 10 grams
¼ teaspoon salt
1¼ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon vinegar or sour lemon juice
1/3 cup oil 68 ml
¼ cup granulated sugar* 47 grams
1 cup canned Mango Puree* 264 ml (see notes)
½ cup milk 116ml
3 tablespoon water to adjust batter consistency if it's thick
Instructions
1. Pre heat the oven at 350 deg F/ 180 deg C
Notes
Frosting recipe here.
I re tested the recipe using canned mango puree as fresh mangoes were unavailable.
Possible Substitutes -
Swap cornstarch for equal amount of all purpose flour, rice flour, potato starch or arrowroot.
Increase sugar by additional 1/3rd cup if mangoes aren’t sweet and if you are using fresh mango
puree.
Additional tips -
If you are not making the pudding or the frosting then do add 1/4th teaspoon cardamom powder
and 1 teaspoon vanilla extract to the cake batter.
If using only one pan or 8" or 9" pan then baking time increases to 35-40 minutes.
Always insert a toothpick in the center of the cake to check if it's done.
Storage
Or freeze the sponge cake without frosting wrapped in cling wrap and then foil for up to 3 months.
Nutrition
Calories: 118kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Sodium: 73mg | Potassium: 44mg |
Sugar: 7g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1.5mg