Egg less Wheat Mango Cake with Homemade Cream Recipe
Eggless Wheat Mango Cake with Homemade Cream Recipe
Eggless Wheat Mango Cake with Homemade Cream Recipe
I prefer to make healthy bakes, The entire mango cake is made with whole wheat flour or chapati atta. you can also make the cake with all-purpose flour (maida) or half-half of both whole wheat flour and all-purpose flour. The cake has a nice aroma of mangoes along with a light, soft texture. There is also the nutty aroma of whole wheat flour in the cake.
Mango Cream Cake is truly malicious with the heavenly taste of mangoes in every bite.
An easy and healthy mango cake made using jaggery but still produces great results with minimal effort.
If Mango Sunshine cake is a teatime cake perfect to celebrate the season of mangoes then this Mango Cream Cake is excellent for special celebrations like birthdays or Anniversaries
Ingredients:
For Frosting:
Recipe:
Step 1 Sieve dry ingredients
To prepare this delicious cake, sieve whole wheat flour, baking powder, and baking soda 2-3 times.
Step 2 Beat together butter, sugar, and mango pulp
In a large bowl, beat together butter and powdered sugar, and then add mango paste/pulp to it. Once the wet ingredients are ready, blend into it the sieved dry ingredients a little at a time
Step 3 Prepare the batter
Use the cut and fold method for blending the batter. Once all lumps are removed and the batter is ready, check the consistency. You can add milk at this point for the right consistency. Once done, pour the batter into a greased cake tin.
Step 4 Bake the cake
Bake the cake in a preheated oven at 160°C for 30-40 minutes. When the toothpick comes out clean, the cake is ready. Let it cool.
Step 5
To prepare the frosting, blend all the ingredients in a mixer. Let it cool in a refrigerator, check consistency and use when the cream is thick enough. Beat it and pour over the cake
Tips:
- The recipe cannot be doubled as it is. Some experimentation is needed on your side to double it.
