ISLAMABAD: This delicious Mango Cake recipe is a burst of tropical sunshine! Sweet, juicy mango is incorporated into both the fluffy cake and the light and refreshing frosting, making it a perfect summer dessert.
Ingredients:
For the Mango Cake:
8 eggs
240 g sugar
1 tsp vanilla essence
240 g all-purpose flour
For the Custard:
1 litre milk
200 g sugar
Custard slurry (20 g custard powder + 1/2 cup milk)
For the Mango Jelly:
1 pack mango jelly powder
350 g water
For the Whipped Cream:
Whipping cream as required
For Assembling:
Prepared sponge
Mango chunks
Mango custard as required
Mango jelly as required
Whipped cream as required
Instructions:
In a bowl, add eggs, vanilla essence and sugar. Beat until fluffy. Gradually fold in the flour by hand.
Transfer the batter to a cake mold and bake in a preheated oven at 160°C for 25-30 minutes. Set aside.
In a deep pan, heat milk and add sugar. Cook until the sugar dissolves.
In a separate bowl, mix custard powder with milk to make a slurry.
Add the slurry to the milk in the pan and cook until it thickens. Set aside.
In a bowl, beat the whipping cream until stiff peaks form.
Take the sponge cake and cut off the top. Remove the center of the sponge, leaving the sides intact.
Fill the center with mango chunks and mango jelly. Let it rest until the jelly sets. Then add mango custard and place mango slices.
Spread mango jelly on top. Cover the sides of the cake with whipped cream.
Your Mango Cake is ready to be served.
