Ingredients:
• 1 cup – all-purpose flour
• 1 tsp – baking powder
• 1/2 tsp – baking soda
• 1 tsp – Cardamom powder
• 1/2 cup – condensed Milk
• 1.5 cups – Mango puree
• 1/4 cup – Butter
• 1 tsp – vanilla essence
• 40 ml – Milk
• Mango Frosting:
• 1 cup – heavy whipping Cream
• 1/3 cup – Sugar
• 3/4 cup – Mango
Method:
- Sift together the wheat flour, milk powder, baking powder, and baking soda.
- In a vessel mix condensed milk, mango puree, butter, vanilla essence and beat together until well-mixed
- Add the wet ingredients to the dry ingredients and mix with a whisk just until you have a smooth batter. If the consistency is too thick then add milk. Do not over mix or over beat.
- Grease an 8 inch cake pan and now pour the batter and bake at 180 degrees centigrade for about 20 minutes or until a toothpick inserted in the centre comes out clean.
- Mango Frosting:
- Beat whipping cream on medium speed for about five minutes, until soft peaks form and add sugar.
- Cut up your mango, being sure to remove all skin.
- Then, use a food processor or blender to turn your mango into a pulp.
- Add the mango to the whipped cream. Be sure to keep refrigerated.
- Frost the cake after they completely cooled. Before storing, be sure cake is completely cool; they will become sticky if covered while warm. Covered, 2 to 4 hours and then frost.
- Place cake rounded side down, on cake plate, spread about 1/2 cup of frosting to within 1/4 inch of edge.
- Coat side with very thin layer of frosting to sealing crumbs.
- Swirl more frosting on side, forming a 1/4-inch ridge above top of cake.
- Spread remaining frosting over top of cake, just meeting the built-up ridge around side. Make attractive swirls or leave the top smooth for decorations or serve as desire.
- Recipe courtesy: Jaisruchi
Recipe courtesy of Jaishree S