As the season of mango is on so here I present the most
delicious and easy to make mango cake. This recipe of mango cake is very
healthy as it is made from wheat flour and hence is an all time hit among kids
and all age group people.
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| Mango Whole Wheat Cake – Eggless and Without Oven. |
This is a perfect recipe for soft, spongy and fluffy mango
cake made wheat flour which makes it very healthy. Moreover it is made with
very easily available ingredients and tastes really yummy and delicious. It is
the eggless version of mango cake. Includes very minimal and simple ingredients
and can be made very effortlessly.
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| Mango Whole Wheat Cake – Eggless and Without Oven. |
There are some points to be taken care of as for instance
while adding sugar add the amount mentioned as adding more would make the cake
surface sticky and the cake crumbly. It can also be made using all purpose
flour. Use 11/2 cup all purpose flour
for 1 cup wheat flour.
 |
| Mango Whole Wheat Cake – Eggless and Without Oven. |
I have added mango essence along with the mango pulp in the
cake to bring out the strong mango flavor, however it can be skipped. Pre
heating is very important. Other tips I have mentioned in the tips section
after the method do check them.
Ingredients:
1 cup Wheat flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 cup Mango pulp
1 cup Sugar
1/2 cup Curd
1/2 cup Melted butter
1 tsp Mango essence
Frosting:
1 cup Whipping cream
1 tsp Mango essence
½ tsp yellow color
2 tbsp powdered Sugar
Method:
Grease, line and dust 7″ cake tin.
Place a stand, cover and preheat the pan for 10 minutes on
medium heat.
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| preheat pan |
In a bowl sieve together wheat flour, baking soda and baking
powder.
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| sieve dry ingredients |
In another bowl take the melted butter and add in the sugar. Mix well and then add in the curd. Mix till the sugar dissolves.
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| melted butter, sugar and curd |
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| mango pulp and mix |
Add dry ingredients in parts and mix until all the
ingredients are incorporated.
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| dry ingredients and mix |
Pour in the greased and lined tin.
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| pour in cake tin |
Bake for 45 to 50 minutes on medium low heat or until a toothpick
inserted comes out clean.
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| toothpick test |
Let the cake rest in the tin for 5 minutes.
Flip the cake on the rack, remove the lining paper and allow
it to cool completely before using it with any other filling and frosting.
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| let the cake cool |
Take a bowl and put in 1 cup of whipping cream. Whip till it doubles in volume and add in the sugar. Again whip till it has stiff peaks. Now keep aside 1 cup of the whipped cream and in the
remaining add in the yellow color and mango essence. Mix well.
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| keep white cream aside |
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| yellow color and mix |
Slice the layers into two horizontally.
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| slice |
Place the upper slice on the rotating table and apply a
layer of white whipped cream.
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| layer of white cream |
Then place the other slice of cake on the top.
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| place the other cake slice |
Cover the whole cake with yellow whipped cream. Make rosettes with white whipped cream. Place mango pieces on each rosette.
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| decorate |
Mango Whole Wheat Cake is done.
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| Mango Whole Wheat Cake – Eggless and Without Oven. |
Tips:
Do not add more sugar as excess sugar would make the surface
sticky and cake crumbly.
Time may vary so keep a check. After 45 minutes do the
toothpick test.
Use a cooking oil which has no strong smell.
Use 11/2 cup all purpose flour for 1 cup wheat flour.
Do try this food-a-licious eggless wheat Mango cake and
share your experience with us via comments.
