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:
- 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
- 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
- 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 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
- 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
- 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 turn 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 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 powder, as well as you can also 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 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.
- 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 the egg smell from the mixture, but if you haven’t then can be used vanilla essence instead 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 like condensed milk or pancake batter
Recipe note:
All using ingredients making the 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 underbeat 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 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_
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_
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
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
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
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
