Mango Pound Cake Recipe - 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, mango pound cake needs nothing more than a glazing of confectioner ‘sugar to set off along with sprinkle over some dry fruits powder. With 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
                           
mango-pound-cake-recipe


I have used a little amount of dairy milk to make mango puree instead of water and also milk brings rich and moist texture to the cake by adding with 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 of 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
                                        
mango-pound-cake


Recipe tips:
  1. 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 but if you have available then can be used without any hesitating
  2. People complain their cake become dense and resulting 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  
  3. You will see in the below picture my cake the mixture is so light and fluffy this is the reason my cake result was awesome
  4. 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
  5. Oil, cooking oil is used in most of the fresh fruit cakes instead of butter that helps the cake keep stay moist and soft for a long time
  6. 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.
  7. Best Oil for Baking:
  8. 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.
  9. 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
  10. 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 moistpuree should be smooth like a pancake the batter, not runny or too thick
  11. 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 powderas well as you can use coconut milk rather than dairy milk if you prefer to eat vegan foods
                         
mango-pound-cake


  1. 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.
  2. 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.
  3. 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
  4. Yellow food color brings yellowish color as per recipe requirement depending on how much you want to keep the color
  5. Cake batter, the batter should be like pouring consistency but not too runny it likes a condensed milk or pancake batter                               

mango-pound-cake

Recipe note:
All using ingredients making cake should be at room temperature
Tips for beating egg whites:
  1. 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.
  2. Avoid metal bowls -- even clean ones may hold oily residue that can affect the beating quality of the egg whites.
  3. Use a bowl that's wide enough to keep the beaters from being buried in the egg whites.
  4. Do not overbeat or under beat egg whites -- your cake may fall. Egg whites should be stiff but not dry
For more similar recipes:
Chocolate brownie with vanilla ice-cream
Fruit cake
Vanilla tea cake
Cake Rusk
Fudgy brownie

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mango-cake-recipe


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


Blend the mango to a smooth puree set aside
                        
mango-puree

Do separate the egg white and yolk into two separates bowls

                                     
separate-the-egg


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


grease-the-pan-cake
                    
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
                  
add-egg-yolk-and-sugar


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


Further, stir to combine well
                     
stir-to-mix-the-flour

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
                     
sift-the-flour-then-add-baking-powder


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

                       
mix-the-flour--with-wet-mixture


Flour batter is ready to set aside

                                       
flour-batter-is-ready


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
                         
start-beating-the-egg-white


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


Stiff Egg white peak is ready to set aside
                      
stiff-peak-is-ready


Add the egg white to the flour mixture gradually
                           
add-white-egg-to-the-flour-batter


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
                           
cake-batter-is-ready


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

                   
pour-mixture-to-the-cake-tin


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 the toothpick inserted in the center comes out clean



put-the-cake-tin-in-the-oven
                       
Leave the cake on the kitchen counter for 5 minutes
                         
cake-is-baked


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 
                                  
transfer-to-the-plate


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


make-glazing


Stir to combine well and set aside
                          
glazing-is-ready-set-aside


Pour the glaze over the entire cake 
                          
pour-the-glazing-over-cake


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


Sprinkle some crushed dry fruits powder or confectioner sugar
                          
sprinkel-some-dry-fruits-powder


Leave the cake for a while cake will set on its own
                 
leave-it-to-for-30-minutes


Once the cake is cool and set
                    
cake-is-ready


Cut the cake into slices
                     
cut-the-cake-into-slices


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


And super soft
                    
and-super-soft-cake


Transfer to the serving plate
                        
transfer-to-the-serving-plate


And serve with a hot cup of tea

                           
serve-the-cake-with-tea





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 along with a sprinkle over some dry fruits powder.

Ingredients for flour batter:
  1. 150g, all-purpose flour
  2. 3 large-sized, egg yolks
  3. 75ml, oil
  4. 50ml,full-fat cream dairy milk
  5. 35g, caster sugar
  6. 50g, mango puree
  7. 4-5 drops, mango essence
  8. 4-5 drops, yellow food color
  9. 1 tsp, baking powder
  10. 4-5 pinches, baking soda
  11. 2-3 pinches, salt
For egg white:
  1. 3 large-sized, egg white
  2. 40g, caster sugar
For garnishing:
  1. 3 tbsp, icing sugar
  2. 3-4 drops, yellow food color
  3. 2-3 tbsp, crushed mixed dry fruit powder optional
  4. Confectioner sugar powder for sprinkling optional
How to make a pound cake?
  1. To make this recipe first peel then dice the mango
  2. Put the mango dices with 2 tbsp milk in the blending jug
  3. Blend the mango to a smooth puree set aside
  4. Do separate the egg white and yolk into two separates bowls
Instructions:
  1. Grease and line the paper an 8-in x 4-in loaf pan.
  2. Preheat the oven to 350˚F (180°C).
  3. Take a mixing bowl
  4. Combine egg yolk with oil and sugar in the bowl
  5. Whisk them together for 2-3 minutes with the help of hand whisker until sugar is dissolved
  6. Next, add mango puree
  7. Constantly keep whisking by pouring remaining the milk
  8. Once everything is mixed well then
  9. Add mango essence and yellow food color to the mixture
  10. Further, stir to combine well
  11. Next, sift the flour directly to the egg mixture little by little
  12. And keep whisking with the help of hand whisker, you can use electric beater as well
  13. Adding a Pile of flour together leads to the lumpy texture
  14. At the end sift the baking powder, baking soda and salt to the bowl
  15. Along with remaining flour
  16. Constantly mixing up the flour batter
  17. Make sure everything is incorporated and there are no lumps
  18. Flour batter is ready to set aside
  19. Take a deep large-sized bowl to add egg whites and caster sugar together
  20. Start beating the egg whites with an electric beater on medium speed
  21. Keep beating the egg whites till turns to the stiff peaks
  22. It will take 3-4 minutes hardly
  23. Stiff Egg white peak is done 
  24. Add the egg white to the flour mixture gradually
  25. Besides, keep mixing with the help of a spatula or hand whisker
  26. At this moment you can adjust the color by adding yellow food color by your choice
  27. You will see that the cake mixture is getting light and fluffy 
  28. Now cake batter is ready to bake
  29. Pour the cake batter into the pound cake tin
  30. Tap it down once or twice times
  31. Put the cake tin in the oven
  32. And bake it at 180 C for 65-70 minutes or until the cake is golden brown
  33. And toothpick inserted in the center comes out clean
  34. Leave the cake on the kitchen counter for 5 minutes
  35. Then loosen the edges with a knife and flip the cake on a cooling rack or plate
  36. Cool the cake completely before glazing or sprinkling
  37. In a small bowl add 3 tbsp icing sugar along with 3 tbsp water
  38. Stir to mix well together then add mango essence along with yellow food color
  39. Stir to combine well
  40. Pour the glaze over the entire cake 
  41. And spread evenly with the help of a spoon or palette knife
  42. Sprinkle some crushed dry fruits powder or confectioner sugar
  43. If you want to hard icing on the cake so in 3 tbsp icing sugar add 1/5 tbsp water and mix well
  44. Leave the cake for a while cake will set on its own
  45. Once the cake is cool and set
  46. Cut the cake into slices
  47. Transfer to the serving plate
  48. And serve with a hot cup of tea
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