Yummy Traditional : Mango Pound Cake Recipe

mango-pound-cake-recipe-with-step-by-step-photos

Mango Pound Cake | Mango Cake || How to Make Mango Cake with step by step photos

Mango Cake is a quite delicious, moist, and flavorful tea cake_This moist, the mango-pound cake needs nothing more than a glazing of confectioner's sugar to set off along with a sprinkle over some dry fruits powder. With a rich tropical mango taste this easy the cake is an excellent dessert to keep in mind when you have a houseful of guests

Such cakes can be served for an informal dessert course and are even great for tea-time snacking or a family brunch.

I especially love the fact that I can simply wrap the leftovers in plastic wrap and savor a slice with tea the next day. Trust me, on contrary to box-mix, or artificially flavored cakes....... fresh fruit-based cakes taste even better the next day. Pound cakes are mostly served dusted with powdered sugar or mixed dry fruits powder One reason because these cakes are so rich and moist, that icing or frosting is not required

I have used a little amount of dairy milk to make mango puree instead of water and also milk brings a rich and moist texture to the cake by adding fresh fruit puree _this mango cake is made up of all-purpose flour, eggs, oil, mango puree, sugar, and baking powder

Additionally, I whisked egg white separately as mostly fresh fruit pulp or juices may cause fell down cake during baking and the stiff peak of egg white prevent to cake fallen from center

I didn’t use any additional ingredients which usually, aren't added in making the cake, like coconut milk, coconut oil, etc just used regular and simple ingredients and the outcome has been superb as I wanted

Super moist and super soft golden brown cake with ripe mango flavor as well as you can check out my other seasonal orange chiffon cake on my blog

Recipe tips:

Flour, in my opinion, all-purpose flour is the best for making the cake as I have never experienced making a cake with cake flour, so I won’t suggest it but if you have it available then can be used without any hesitating
People complain their cake becomes dense and results worst when they make a cake with all-purpose flour here I will just say they made a mistake in measuring of cake ingredients-I have also mentioned several times good baking depends on acute measuring, and I will strictly recommend using a kitchen scale instead of cups as long as I have been using cups my baking result has never been good_so if you are fond of baking first buy a good brand kitchen scale for your keen
You will see in the below picture of my cake the mixture is so light and fluffy this is the reason my cake result was awesome
Eggs, eggs have an important role in making a cake which makes your cake more soft and light, so here I used 3 large-size eggs in 150g flour that is good enough for 150g flour_in case you are vegetarian and don’t use egg so you can use greek yogurt or condensed milk as a substitute for eggs
Oil, cooking oil is used in most the fresh fruit cakes instead of butter that helps the cake keep stay moist and soft for a long time
Using vegetable oil, such as canola oil for baking can help prevent a dry cake and you will find it as an ingredient in many recipes, as well as a staple for boxed cake mixes.
Best Oil for Baking:
Canola oil has very little flavor, particularly when used in baked goods. It is considered a neutral-tasting oil and will allow the flavor of your cake to shine through. Any flavor of cake, from chocolate and vanilla to fresh fruit and spice works well with canola oil.
Mango, Make sure first use good ripe and sweet mangos, don’t use green and low sweet mangoes, those won’t make a good cake
Pulp quantity, fresh fruit pulp quantity whether you are using whatever fruit pulp should be 1/3 than flour quantity, more pulp may cake turns soggy rather than moist, puree should be smooth like a pancake the batter, not runny or too thick
Milk, I used full-fat cream dairy milk in making a cake but as a substitute can be used evaporated milk or dry milk powder. To replace 1 cup of regular milk, use 1/2 cup evaporated milk mixed with 1/2 cup water, or make the equivalent of 1 cup of milk using the dried milk powder, as well as you can use coconut milk rather than dairy milk if you prefer to eat vegan foods

Baking powder and baking powder, Both baking powder and baking soda are chemical leavening agents that cause batters to rise when baked. The leavener enlarges the bubbles which are already present in the batter produced through the creaming of ingredients. When a recipe contains baking powder and baking soda, baking powder does most of the leavening.
Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.) Cakes will have a coarse, fragile crumb with a fallen center. Too little baking powder results in a tough cake that has poor volume and a compact crumb.
Essence and food color, mango essence is an agent of removing egg smelling from the mixture, but if you haven’t then can be used vanilla essence instead of it
Yellow food color brings yellowish color as per recipe requirement depending on how much you want to keep the color
Cake batter, the batter should be like pouring consistency but not too runny it like a condensed milk or pancake batter

Recipe note:
All using ingredients making cake should be at room temperature
Tips for beating egg whites:

Make sure your beaters and mixing bowl are clean and dry. A speck of oil or dirt on either one can minimize the volume of the beaten egg whites.
Avoid metal bowls -- even clean ones may hold oily residue that can affect the beating quality of the egg whites.
Use a bowl that's wide enough to keep the beaters from being buried in the egg whites.
Do not overbeat or under beat egg whites -- your cake may fall. Egg whites should be stiff but not dry

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To make this recipe first peel then dice the mango_Put the mango dices with 2 tbsp milk in the blending jug

Blend the mango to a smooth puree set aside

Do separate the egg white and yolk into two separates bowls

Grease and line the paper in an 8-in x 4-in loaf pan, Preheat the oven to 350˚F (180°C).

Take a mixing bowl. Combine egg yolk with oil and sugar in the bowl_Whisk them together for 2-3 minutes with the help of a hand whisker until sugar is dissolved. Next, add mango puree

Constantly keep whisking by pouring remaining the milk_Once everything is mixed well then add mango essence and yellow food color to the mixture

Further, stir to combine well

Next, sift the flour directly to the egg mixture little by little_And keep whisking with the help of a hand whisker, you can use an electric beater as well_Adding a Pile of flour together leading to the lumpy texture

At the end sift the baking powder, baking soda, and salt into the bowl. Along with the remaining flour. Constantly mixing up the flour batter_Make sure everything is incorporated and there are no lumps

Flour batter is ready to set aside

Take a deep large-sized bowl to add egg whites and caster sugar together, Start beating the egg whites with an electric beater at medium speed

Keep beating the egg whites till turns to the stiff peaks_It will take 3-4 minutes hardly

The stiff Egg white peak is ready to set aside

Add the egg white to the flour mixture gradually

Besides, keep mixing with the help of a spatula or hand whisker

keep-mixing-the-flour-batter-with-egg-white-peaks

Now cake batter is ready to bake

Pour the cake batter into the pound cake tin_Tap it down once or twice times

Put the cake tin in the oven, And bake it at 180 C for 65-70 minutes or until the cake is golden brown the toothpick inserted in the center comes out clean

Leave the cake on the kitchen counter for 5 minutes

Then loosen the edges with a knife and flip the cake on a cooling rack or plate_Cool the cake completely before glazing or sprinkling

In a small bowl add 3 tbsp icing sugar along with 3 tbsp water. Stir to mix well together Then add mango essence along with yellow food color

Stir to combine well and set aside

Pour the glaze over the entire cake

And spread evenly with the help of a spoon or palette knife

Sprinkle some crushed dry fruits powder or confectioner sugar

Leave the cake for a while cake will set on its own

Once the cake is cool and set

Cut the cake into slices

You can see in the picture how much cake is looking moist

And super soft

Transfer to the serving plate

And serve with a hot cup of tea

Mango Pound Cake
Author: Sana Rasheed
Preparation Time: 25 min
Cooking time: 60 min
Total time: an h 25 min
Servings: 4
Recipe Category: baking
Cuisine: Pakistani
Calories per serving: 410 kcal

Mango Pound Cake is a quite delicious, moist, and flavorful tea cake_This moist, the mango-pound cake needs nothing more than glazing of confectioner sugar to set off

Ingredients for Flour Batter:

150g, all-purpose flour
3 large-sized, egg yolks
75ml, oil
50ml,full-fat cream dairy milk
35g, caster sugar
50g, mango puree
4-5 drops, of mango essence
4-5 drops, yellow food color
1 tsp, baking powder
4-5 pinches, baking soda
2-3 pinches, salt

For Egg White:

3 large-sized, egg white
40g, caster sugar

For Garnishing:

3 tbsp, icing sugar
3-4 drops, yellow food color
2-3 tbsp, crushed mixed dry fruit powder optional
Confectioner sugar powder for sprinkling optional

How to make a Pound Cake?

To make this recipe first peel then dice the mango
Put the mango dice with 2 tbsp milk in the blending jug
Blend the mango to a smooth puree set aside
Do separate the egg white and yolk into two separates bowls
Grease and line the paper with an 8-in x 4-in loaf pan.
Preheat the oven to 350˚F (180°C).
Take a mixing bowl
Combine egg yolk with oil and sugar in the bowl
Whisk them together for 2-3 minutes with the help of a hand whisker until sugar is dissolved
Next, add mango puree
Constantly keep whisking by pouring remaining the milk
Once everything is mixed well then
Add mango essence and yellow food color to the mixture
Further, stir to combine well
Next, sift the flour directly to the egg mixture little by little
And keep whisking with the help of hand whisker, you can use electric beater as well
Adding a Pile of flour together leads to the lumpy texture
At the end sift the baking powder, baking soda, and salt to the bowl
Along with the remaining flour
Constantly mixing up the flour batter
Make sure everything is incorporated and there are no lumps
Flour batter is ready to set aside
Take a deep large-sized bowl to add egg whites and caster sugar together
Start beating the egg whites with an electric beater on medium speed
Keep beating the egg whites till turns to the stiff peaks
It will take 3-4 minutes hardly
Stiff Egg white peak is done
Add the egg white to the flour mixture gradually
Besides, keep mixing with the help of a spatula or hand whisker
At this moment you can adjust the color by adding yellow food color by your choice
You will see that the cake mixture is getting light and fluffy
Now cake batter is ready to bake
Pour the cake batter into the pound cake tin
Tap it down once or twice times
Put the cake tin in the oven
And bake it at 180 C for 65-70 minutes or until the cake is golden brown
And toothpick inserted in the center comes out clean
Leave the cake on the kitchen counter for 5 minutes
Then loosen the edges with a knife and flip the cake on a cooling rack or plate
Cool the cake completely before glazing or sprinkling
In a small bowl add 3 tbsp icing sugar along with 3 tbsp water
Stir to mix well together then add mango essence along with yellow food color
Stir to combine well
Pour the glaze over the entire cake
And spread evenly with the help of a spoon or palette knife
Sprinkle some crushed dry fruits powder or confectioner sugar
If you want to hard icing on the cake so in 3 tbsp icing sugar add 1/5 tbsp water and mix well
Leave the cake for a while cake will set on its own
Once the cake is cool and set
Cut the cake into slices
Transfer to the serving plate
And serve with a hot cup of tea

*Not be duplicated, rewritten or published without permission- Thank you!

Mango Pound Cake Recipe

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