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Food traditionnel

Mango Cake

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For mango sponge

2 cups (220 g) maida
2 tsp (8 g) baking powder
½ tsp (3 g) baking soda
½ cup (120 ml) vegetable oil
1 cup (225 g) caster sugar
1 cup (265 ml) mango purée
1 tsp (5 ml) vanilla extract
¼ (60 g) cup milk

For Frosting

1 cup (120 g) cream cheese
½ cup (100 g) butter
1 tsp (5 ml) vanilla extract
¼ tsp (1 g) cardamom powder
1+ ½ cup icing sugar
GarnishFresh mango slices



• Pre -heat the oven to 180 degree C and line two 8 inch round cake pan with parchment paper.

• In a bowl whisk together flour, baking powder and baking soda and set a side.

• Whisk together castor sugar and oil in a separate bowl until pale and well combined.

• In a blender, puree some chopped mangoes and add the mango puree to the sugar oil mixture.

• Add the vanilla extract and milk.

• Gently fold in the flour and mix until everything is well combined there are no large flour pockets in the batter. Do not over mix at this stage.

• Transfer the batter to the prepared cake pan.

• Bake at 180C for 30-35 minutes or only until a skewer inserted in the center comes out clean.

• While the cake is baking, prepare your frosting by beating cream cheese, butter, vanilla and cardamom together. Add icing sugar slowly in batches and beat until well incorporated.

• After the cakes have cooled, assemble your cake by frosting it and decorate with fresh mango slices. Enjoy!

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