Yummy Traditional : Baking
Showing posts with label Baking. Show all posts
Showing posts with label Baking. Show all posts

Mango Pound Cake Recipe


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 This moist, mango-pound cake needs nothing more than a glazing of confectioner's sugar to set off along with a sprinkle over some dry fruit powder. With a rich tropical mango taste, this easy 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, 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 fruit 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 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 the cake to during baking, and the stiff peak of the egg white prevents the cake from falling from the center
I didn’t use any additional ingredients which usually, aren't added in making the cake, like coconut milk, coconut oil, etc. I 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 you can check out my other seasonal orange chiffon cake on my blog

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 it but if you have it available then it can be used without any hesitating
  2. People complain their cake becomes dense and results in worse 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 of 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 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 eggs so you can use greek yogurt or condensed milk as a substitute for eggs
  5. Oil, Cooking oil is used in most fresh fruit cakes instead of butter which helps the cake 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 turn 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 use 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 also use coconut milk rather than dairy milk if you prefer to eat vegan foods

  1. Baking powder and baking powder, Both baking powder and baking soda are chemical leavening agents that cause batters to rise when baked. The leavened enlarges the bubbles that 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 the egg smell from the mixture, but if you haven’t then can be used vanilla essence instead 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 like condensed milk or pancake batter                               


Recipe note:
All using ingredients making the 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 underbeat 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

If you have tried this Mango Cake Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!







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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 and set aside

Do separate the egg white and yolk into two separate 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 milk_Once everything is mixed well add mango essence and yellow food color to the mixture

Further, stir to combine well

Next, sift the flour directly into the egg mixture little by little 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 turn 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

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 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 

Spread evenly with the help of a spoon or palette knife

Sprinkle some crushed dry fruit 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 the cake is looking moist

And super soft

Transfer to the serving plate

And serve with a hot cup of tea


Chocolate Pound Cake Recipe


Chocolate Pound Cake || Chocolate Cake Slice || How to make a chocolate pound cake with step-by-step photos 

Chocolate pound cake is soft, moist, and buttery with a rich chocolate flavor. melt in your mouth and delicious. this is the best homemade recipe for chocolate lovers.

This cake doesn’t need any frosting at all. even then you can do shiny chocolate glaze over the top. but I love to have it plain with a hot cup of tea or coffee.

This is one of my favorite chocolate cake slices.it is made with cocoa powder, dark chocolate, butter, milk, and coffee granules to give it the richest chocolate flavor. every bite is a chocolatey dream come true!


How to Store Homemade Pound Cake?

Store leftover pound cake in an airtight container or resealable bag at room temperature. It will stay fresh for about three days. If you want to store it for longer, transfer it to the fridge after day 3 and enjoy it within a week.

For the best result follow my detailed step-by-step photo

instructions and tips below the recipe card


Tips for the best chocolate pound cake:    

  1. Don’t omit the coffee, it plays an important role in this recipe
  2. Let the chocolate mixture cool down completely first then use. don’t use a warm chocolate mixture it will turn your cake hard
  3. I used dark cooking chocolate in this recipe other than cocoa powder. it will enhance the chocolaty flavor
  4. Using more eggs makes your cake super soft but most people avoid using/having eggs. so you can use condensed milk instead of eggs
  5. I used also dry fruits to make a more delicious cake which added almonds, walnuts, and pistachio. you can skip this as well
  6. Believe it or not, this pound cake tastes even better the day after you make it. Save a few servings and see for yourself!
  7. Make your pound cake even more heavenly by topping it with my Pourable Chocolate Ganache!
  8. Serve your chocolate pound cake with a scoop of creamy vanilla ice cream for the ultimate summer dessert.


For more Similar Recipes:

Chocolate muffins

Fudgy brownies

Vanilla tea cake

Chocolate brownie with vanilla ice cream

Orange cake

Vanilla chocolate cake

If you have tried this Chocolate Pound Cake Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!







Like Our Videos? Then follow and subscribe to us on YouTube for the latest Recipe Video updates.



Melt the crushed chocolate and butter in the milk on a low-medium flame.



Once the chocolate mixture is done let it cool down completely.set aside



Sift the all-purpose flour, cocoa powder, baking powder, and salt in the bowl



Stir to combine well


Mix dry flour is ready. Preheat the oven to 180 C or 350 F



Grease the baking pan and line the butter paper



Dissolve the instant coffee with 2 tbsp hot water. when dissolved, stir in the chocolate mixture



In a mixing bowl crack the eggs one by one and whisk for a minute. Next, add sugar and then whisk with the electric mixer on high speed 



Until light and fluffy



Start adding mixed flour little by little and fold. Scraping the sides of the bowl as necessary



After cooling down, the chocolate mixture adds chocolate essence and half-chopped almonds, pistachio, and walnuts. Stir to mix well. Add 4-5 tbsp prepared cake batter with the chocolate mixture



Stir to combine very well. Now add back chocolate mixture back to the remaining cake batter



Give it to good stir 



Pour the cake batter into the prepared cake pan. Sprinkle some crushed dry fruits. Bake for 50-55 minutes or until a  toothpick inserted into the center comes out clean



Chocolate pound cake is baked. Allow the cake to cool in the pan for 10 minutes. Then loosen the cake from the sides of the pan using a butter knife



Invert the cake onto a wire rack or any flat pan to cool it completely



Once cooled, cut into slices



Serve the cake with tea or coffee