eggless mango sponge cake recipe /marudhuskitchen
Mango season has ended up and this is my last post using mangoes this year. This season that was too much of mangoes for me,tasted so many varieties of mangoes. This is a simple Eggless Mango Sponge cake recipe that turned out to be moist and soft with fully loaded mango”ey “goodness.It needs no decorations I mean icing part without which itself it was super good. It can be a simple tea time informal munch. No need to add any essence the real fruit flavour itself is enough for this cake.For “many” baking in an oven and temperature may be a problem for that you have to adopt and become familiar with your own oven settings.I have used a bundt tin for this you can use any aluminium baking pan that fits the given measurements.Greasing the pan well in advance is most important in baking.The consistency of the batter decides the success of the cake.This eggless mango sponge cake recipe is very easy to do and its a no complicated dish.
eggless mango sponge cake recipe /marudhuskitchen
INGREDIENTS:
All purpose flour/maida – 1 cup
Condensed milk – 1/2 tin or 200 gms
Butter(soft) – 1/2 cup
Baking soda – 1/4 tsp
Baking powder – 3/4 tsp
Mango pulp(puree) – 1/2 cup
milk – 5tbsp
METHOD:
1.First prepare the baking pan you are going to use,apply butter and use parchment to line the pan.Keep them ready.
3.First beat condensed milk,butter and mango pulp to a creamy fluffy consistency.
4.Beat for five minutes atleast.
5.Now pre-heat the oven at 180 degrees for 10 minutes.
6.Now sieve maida,baking powder and baking soda in a bowl and keep.
7.Add this dry ingredients little at a time to the wet mixture and beat well.
8.When beating the contents will become thick so add milk and beat well.
9.The batter will end up fluffy with dropping consistency.
10.Now pour this in the suitable baking pan you have greased.
11.Bake for 25-30 minutes or until skewer inserted comes clean.
12.When it cools cut and you can sprinkle some icing sugar and serve.
Ingredients
- All purpose flour/maida - 1 cup
- Condensed milk - 1/2 tin or 200 gms
- Butter(soft) - 1/2 cup
- Baking soda - 1/4 tsp
- Baking powder - 3/4 tsp
- Mango pulp(puree) - 1/2 cup
- milk - 5tbsp
Instructions
- First prepare the baking pan you are going to use,apply butter and use parchment to line the pan.
- Keep them ready.
- First beat condensed milk,butter and mango pulp to a creamy fluffy consistency.
- Beat for five minutes atleast.
- Now pre-heat the oven at 180 degrees for 10 minutes.
- Now sieve maida,baking powder and baking soda in a bowl and keep.
- Add this dry ingredients little at a time to the wet mixture and beat well.
- When beating the contents will become thick so add milk and beat well.
- The batter will end up fluffy with dropping consistency.
- Now pour this in the suitable baking pan you have greased.
- Bake for 25-30 minutes or until skewer inserted comes clean.
- When it cools cut and you can sprinkle some icing sugar and serve.
Notes
Oven temperature changes with different brand ovens,so bake at your timings. Adding more mango puree will be over powering. Use soft butter but not melted.
Other cake recipes:
Eggless sponge cake
Dates cake
Banana cake
Semolina cake
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