A new week and a new recipe for the mango series!!
Every now and then we are reminded how precious our life is… our life is short… live it each day like you want to… if there is someone you need to forgive, just do it… if there is anyone you need to apologize, don’t wait because you do not know if you will be able to…. If you feel like calling up someone to talk then just pick up the phone and call … there is absolutely no point in postponing things. You never know if tomorrow will come. I lost a friend 2 days back whose life ended abruptly. I do regret that I couldn’t talk to her much and kept postponing our conversation. This is also a time for me to be grateful for a lot of things. And on this note let’s move on to today’s recipe.
It’s another perfect summer dessert…. Mango cake is a fresh, light and summery that needs a little bit of organizing for the recipe but not hard to follow. The combination of mango puree, whipped cream, fresh mangoes on top of a cake can beat any summer. You can make the sponge cake the previous day and assemble it later. I was happy I could try this out with friends who are my food critic or more like guinea pigs! I am blessed!!
So here is the recipe for the Mango cake.
Serves – 8 to 10
Egg – 4
Powdered sugar – 115gm
Flour – 85gm
Baking powder – 1 tsp
Hot water – 1½ tblsp water
Vanilla Essence – 1 ½ tsp
Whipped cream – 1 ½ cup (already whipped and ready)
Fresh Mangoes – 1 cup (small cubes)
Mango juice – ½ cup
Toasted coconut or muesli or granola for garnish
A couple of mint leaves or basil for garnish
1. Separate white and yellow of egg.
2. Whip egg whites with electric beater till stiff and then add sugar gradually till all the sugar is added up.
3. Add the yolks to the egg white mixture and beat well. Then add Vanilla essence and blend it well.
4. Gradually add boiling water to the egg mixture while beating it. Whip it till the mixture is thick, frothy and three times in volume.
5. Sift flour with baking powder. Fold this flour mixture with a spoon (not using the electric beater) adding half of it at a time to the egg mixture.
6. Pour this batter in a greased 9 inch diameter and bake in a preheated oven for 30 to 35 minutes at 180C till the cake feels like spring when you touch and leaves the sides.
7. Cool the cake after it is baked. Then halve it across to sandwich the frosting.
8. Pour mango juice lightly over the cake.
9. Then apply mango puree generously on one side of the cake (I wasn't so generous!), then layer whipped cream on top of puree with a spatula. Then sprinkle chopped mangoes on the cream and sprinkle muesli or toasted coconut.
10. Top this with the other half of the cake. And spread whipped cream on top and sides if you wish. Arrange chopped mangoes on it as garnish. And sprinkle muesli and mint leaves before serving.
1. Add coconut cream to the whipped cream if you like coconut flavor.
I hope you get to make this and I would love to hear your reviews. And if you have any other variations to this cake, let me know. Enjoy your summer with this mango cake!
Above pictures are copyright Tickled by Inspirations