Friday, November 24, 2017

Eggless Mango Cake

Thanksgiving ! 

It is usually silent on the roads on this day and quite unusually, it is silent at our home too. 
All the partners in crime (yes, my husband and kids) went out and left me this opportunity to write a blog after a long time.

I started making eggless cakes a while ago and experimented with various flavors.
Some of my eggless specialties are 

Orange pound Cake
Chocolate and Vanilla teatime cake
Coffee cake
and
Mango Mousse cake

It is one of the light cakes with a beautiful aroma of mango and is very delicious.

I will share the recipes of other cakes and different versions at a later time, but here is the recipe of Mango Mousse cake that I am excited about today.


 


Ingredients

All purpose flour /Maida - 1 Cup
Baking soda - 0.5 tsp
Baking Powder - 1 tsp
Corn Starch - 2 TbSp
Sweetened Condensed Milk - 1/2 cup
Mango puree  - 1/4 cup- 1/2 cup
Milk - as needed
White distilled vinegar - 1 TbSp
Unsalted butter(melted and cooled) - 1/4 cup
Cardamom powder/ Vanilla extract - 1 TbSp
Salt - 1/8 tsp

Icing

Whipping Cream - 1 cup
Mango puree - 3 TbSp
Mango Chunks - 1 cup

Notes

1. As this is the eggless version , baking soda, powder and Vinegar have to be added with exact proportions.
2. If you are adding mango pieces instead of puree, check for the sugar content .You may have to add or reduce the quantity of sugar based on how sweet the mangoes are.
3. I used Alphonso mango puree that is available in the Indian stores.
4. I added cardamom powder but feel free to skip if you do not like the smell of cardamom in the cake.

Procedure:

1. Preheat the oven to 350 degrees F.

2. Prepare the cake pan by spreading the butter and dusting the pan with all purpose flour generously.
Parchment paper could be used, as well.

3. Sift all the dry ingredients to remove lumps and air bubbles.

4. Mix the wet ingredients in a different bowl in this order: melted butter, condensed milk and whisk well. Then add mango puree and vinegar.

5. Pour the wet ingredients into the dry mixture. If you feel the need to add more liquid, you can add milk or more mango puree. Mango puree is loaded with sugar already, so be careful with sugar quantity.

6. Add Cardamom powder.

7. The mixture should not be too watery or too thick. A yogurt like consistency is recommended.

8. Pour this batter in the cake pan and bake it for about 20-25 mins. Dig a fork into the cake at 20 mins and if the fork comes out clean, your cake is done.

9. Get the cake out of the oven and let it cool.

Icing preparation

1. Beat the whipping cream till soft peaks are formed.
2. Fold in the mango puree and let this cool in the refrigerator.

Gently remove the cake from the pan and cover all sides with the whipping cream.
Add chopped mangoes and/or nuts of your choice!!