Mango cake recipe with egg | Mango cake recipe | How to make mango cake


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When mangoes are in season, it always inspires me to prepare different varieties of dishes including dessert and savoury. I am a huge fan of mangoes both ripe and unripe. In every season, I try to prepare something new with the magical fruit.

In London, it is quite difficult to get different varieties of sweet mangoes like India and I don’t prefer the local varieties for the mango cake recipe. So, I have used canned Alphonso mango puree for the recipe.

My 2-year-old daughter is a big cake lover and always inspires me to prepare different varieties of cake. Whenever I bake a cake, she always grabs a piece of cake with the happy birthday song. Mango cake recipe with egg is a very special one because it’s my daughter’s first experience to have a mango dessert recipe.

The Mango cake recipe with egg that I am going to share with you today is effortless and very simple. Though preparing mango cake is a bit tricky to get the perfect texture, but I have tried my level best to combat to make the recipe easy for beginners. This mango sponge cake recipe is prepared with 9 essential ingredients. I have just baked the cake base and served it as tea cake. I have not added any frosting or filling to keep it simple and basic. If you follow my recipe step wise, then you will come up with perfectly fluffy and flavoured Mango cake.
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What types of mangoes to be used for Mango cake recipe?

There are various types of Mangoes available in Indian market during the summer season. It is quite difficult to choose one variety of mango to prepare the Mango cake recipe with egg. Some of the famous varieties of sweet and juicy mangoes are Alphonso, Kesari, Langra, Himsagar, Amrapali, Banganapalle, Badami and many more.

To prepare perfect Mango cake recipe, I always recommend using sweeter mangoes that contains less fibre. The sweeter mangoes help to use less sugar for the cake recipe and mangoes with less fibre gives smooth texture to the Mango cake recipe.


Can I use canned Mango pulp for Mango cake recipe?

Yes, of course. You can use mango pulp for the recipe. But readymade mango pulps are sweeter in taste as compared to homemade fresh mango pulps. So, less sugar should be added to the Mango cake recipe when you are using canned mango pulp.

I always recommend using can of Alphonso mango pulp and Kesar mango pulp for any mango dessert recipe. These two varieties work best for the recipe. In fact, I have used Alphonso mango pulp for the recipe.

Mango cake recipe with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before directly jumping into the recipe, let me share few interesting facts about the mango cake recipe Indian and few of the techniques used.


Why is it important to sieve the dry ingredients for a cake?

Sieving is a very important part of preparing a cake.
  • It helps to mix all the dry ingredients evenly.
  • With the help of this process, air is developed in the dry ingredients which helps to make a soft and fluffy cake.


What is Cut and Fold method?

It is a folding technique which is used to combine the dry ingredients like flour, cocoa powder with the wet ingredients like eggs, butter etc. With the help of this method, air is trapped into the batter which helps to become the cake fluffy and airy.
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What is Toothpick test Method?

It is test method to check whether your cake is fully cooked or not. Take a toothpick or skewer and put it in the centre of the Cake to check whether it is done or not. If the toothpick or skewer comes out clean, then baking is complete and it’s time to take the Cake tin out of the oven.


How to make mango cake?

To prepare the Mango cake recipe with egg, first I have taken all-purpose flour, baking powder, baking soda, salt into a bowl and sieve them together. It is one of the most frequent question that “why do we sieve the dry ingredients before mixing into the batter”. I have provided the details on the above section. It is one of the essential parts of preparing a cake.

On the other hand, I have taken vegetable oil into a large mixing bowl and added sugar into it. Then I have mixed the contents in medium speed for 1-2 minutes with the help of a hand mixer. If you like butter, then you can use butter too instead of oil. But my experience tells that vegetable oil works better for the mango cake recipe. It makes the cake a bit moist and fluffy.

Then I have added an egg into the mixing bowl and beat it with the hand mixer until bubbly and airy. After this, I have added the mango puree into the content and mixed it evenly. Scrap the sides with the help of a rubber spatula. I have used Alphonso mango pulp for the recipe. It gives an incredible flavour to the Mango cake recipe.

To prepare the mango cake recipe Indian I have added cardamom powder to give an Indian touch. In mango dessert recipes Indian, cardamom powder is frequently used to uphold the flavour of the dessert. I have done the same thing for the mango cake recipe and it works brilliant. If you don’t like the flavour of cardamom then you can use cinnamon powder, nutmeg powder or simple vanilla extract too. If you are a hardcore mangoholic then you can go for mango extract too.

After that, I have added the sieved flour mixture in small portions into the mango batter and mixed it with cut and fold method (details in the section above).

Then I have greased a cake tin with butter and lined the bottom with wax paper. I have poured the content into the cake tin and transferred it into the middle of the preheated oven to bake the mango cake.

I have preheated the oven for 10 minutes at 160°C Fan/180°C electric and then transferred the cake tin into the oven. I have baked the mango cake for exactly 40 minutes.

I have checked the cake with the help of toothpick test (details in the section above). If it is not done, then bake it for another couple of minutes and check with a toothpick. Once it is done, transfer the cake tin on wired racks for 15-20 minutes to cooldown. Then you can insert knife through the edges of the cake to demould it.

If you like, you can use your favourite frosting on the cake too. According to me, mango frosting and vanilla frosting works best for mango cake recipe.

Many mango dessert recipes have already been shared in my previous posts. You can check few of them like


..And Many more…
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Ingredients:
  • 1 and ½ cup All-purpose flour
  • 1 cup Mango puree (Alphonso)
  • 1 Egg
  • 1/3 cup Oil
  • ¾ cup Sugar
  • 1 teaspoon Baking powder
  • ¼ teaspoon Baking soda
  • ½ teaspoon Cardamom powder
  • 1 pinch of Salt
  • 1 teaspoon Butter, to grease the cake tin



Instructions:
  1. Preheat the oven at 180°C/160°C Fan/Gas 4.
  2. On the other hand, grease a cake tin with butter and cut a piece of parchment paper to fit the bottom of the tin. Keep the cake tin aside.
  3. Take all-purpose flour into a bowl and add salt, baking soda, baking powder into it.


  4. Sieve the flour mixture together and mix it thoroughly. Keep the mixture aside.
  5. Take a large mixing bowl and add oil into it.
  6. Pour the caster sugar into oil and mix it with the help of hand mixer in medium speed for 1-2 minutes.

  7. Add one egg into the content and beat it in medium speed until bubbly. Scrap the sides with the help of a rubber spatula.

  8. Add the mango puree into the content and whisk it evenly in low speed.
  9. Add cardamom powder and give a nice mix.

  10. Add the sieved flour mixture (Step 4) into the mango batter slowly 2-3 tablespoons at a time and mix it with the help of a spatula. I have used cut and fold method to mix flour mixture to make the cake batter airy.
  11. Transfer the cake batter into the cake tin (Step 2).
  12. Put the cake tin into the middle of the oven for 40 minutes.
  13. Go for a toothpick test. Take a toothpick and put it inside the Cake to check whether it is done or not. If the toothpick comes out clean, then baking is done.
  14. Take the cake tin out of the oven and put it on a grill.
  15. Allow it to cool off for half an hour.
  16. Demould the cake and remove the wax paper.
  17. Place the cake on a plate and allow it to cool down completely before cutting.


Serving Instruction
Transfer the mango cake slices on a serving plate. Serve this fruity flavoured cake as dessert or as a companion with a cup of tea.


How to store Mango cake?
It is always better to have it within 24 hours after cooling down. If you are staying in a cold place, then you can store it in an airtight container for 2 days in a cool dry place.

But during summers, it is always better to refrigerate it after cooling down. Consume the cake within 3-4 days. When you keep any cake in refrigerator, it makes the cake a bit dry due to the coolness. It’s always better to have it at room temperature to enjoy the best taste.

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