Hey guys! Let's move on to the second video in our Mangolicious series - the classic Mango Cake
The start of summer usually means the goodness of mangoes and baking with them. I've demonstrated this recipe which is very close to my heart.
This cake is very easy to make (as all you need is some love for mangoes) and it is one of the most requested ones by my Instagram family :)
With the mango sponge, real mango pieces, and the mango rose on top of this whipped cream cake, we can assure you that you'll feel that summery vibe!
Try out this special, flavour-packed cake and lemme know how it goes ;)
Mango Cake Sponge:
Ingredients-
Maida 70g
Cornflour 8g
Almond flour 15g
Baking powder 1/2 tsp
Baking soda 1/4 tsp
Salt 1 pinch
Sugar 100g
Oil 33g
Milk 100g
White Vinegar 1/2 tsp
Mango purée 2 tbsp
For filling-
Whipped cream
Fresh Mango pieces
Mango purée
Sugar syrup (100g water + 25g sugar)
For decoration -
Mango slices to make mango rose
Star nozzle
Piping bag
Sugar pearls
Baking instructions :
Bake in a 6" tin at 160-180 degrees Celsius for approximately 35-40 mins or until done. Always pre heat your oven before baking.
Storage and shelf life :
As this contains fresh fruits, the frosted cake is best consumed fresh. The mango cake sponge can be refrigerated for 2-3 days.
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