Mangoes are in season again! What better way to celebrate this season..so thought of
posting very special recipe …yes I am talking about a moist vanilla cake drenched with delicious mango
icing.
INGREDIENTS
Cake:
1 ¼ self
raising flour
1 and 1/2 tsp
baking powder
2 eggs
½ cup
butter
1 cup
Sugar
1 tsp
vanilla extract
3-4 drops
of mango extract
2 tbl sp
milk
For icing:
250 ml
full fat cream
¾ cup mangos
puree (Dice and then puree 1 mango in food processor or blender until smooth)
2 tbl spn
powdered sugar
¾ tsp of
mango essence
1 tbl sp
butter
For garnishing:
Mango
slices
Sugar
syrup
METHOD
STEP
1: Preheat oven to 180 degrees C. Grease and your baking pan with butter and sprinkle
some flour.
STEP 2: Sift
the self-rising flour and salt together in a bowl. In another bowl, beat the
unsalted butter and sugar with an electric mixer until light and fluffy. Beat
in the eggs one at a time. Mix in the vanilla extract.
STEP 3: Gently beat the flour mixture into
the butter mixture. Now add milk to it. Beat until well combined.
STEP 4: Transfer to prepared pans and bake in preheated
oven for 20-25 minutes or until a toothpick inserted in the middle of the cake
comes out clean.
STEP 5: Allow cooling down, for about 15 mins.
STEP 6: STEP 5: To make the icing;
Beat the cream in a chilled bowl with an electric mixer
set on Low speed, until the cream begins to thicken. Add the powdered sugar,
butter and mango essence. Finally add the mango pulp. Increase the mixer speed
to High, and beat until the icing forms soft peaks, about 5-7 minutes.
Store in the refrigerator until ready to use.
STEP 7: Place one cake on a serving plate
or cake stand. Spread about 1/2 cup of mango cream. Put second cake on top then
frost the whole cake with the remaining mango cream. Arrange mango slices/balls
as desired. Chill for at least 30 minutes before serving.
.
