Staying on the mango track, I wanted to make a simple mango cake with fresh mango pieces in the centre, so every bite is filled with cake, cream and fruit! I love how fruit and cake get along. They are soul mates, just like chocolate and coffee! Mangoes have this nice soft texture that your tongue falls in love with the moment its in your mouth and suddenly there is a russsshh of sweetness and then a little hint of sour. Personally I like mangoes that are not too ripe. But mangoes are mangoes. You can’t just ignore them.
I think the love for mangoes runs in my family. My grandparents had this huge orchard that was filled with some 20 varieties of mango. And my mother tells me that every mango was so different from the other. One tasted like sweet honey and smelled like camphor. Once was as red as a cherry and when ripe would still be only the size of a 1 year olds palm. I have heard stories of how it would rain so heavily that mangoes would fall onto the wooden roof of the house that would cause a loud thud at nights. Next day the floor of the gardens would be filled will bees and little birds hovering around fallen fruit…
Flour – 1 ½ cup
Butter – 100 gms
Sugar – 1 cup
Mango Puree –1/2 cup thick puree
Vanilla Extract –1 tsp ( you can also use mango extract in addition)
Baking Soda – 1/2tsp
Baking Powder – 1tsp
Eggs – 2 (separated and at room temperature)
- Preheat the oven to 180, Butter two 8 inch pans set aside
- In a bowl add butter and sugar whisk.
- Once the mixture is pale add mango puree and whisk
- Add egg yolks one after the other and later add the vanilla extract and salt.
- In another bowl combine, baking powder, baking soda and flour
- Add the dry mixture to the wet ingredients
- Then in a clean dry bowl whisk the egg whites till stiff peaks are formed
- Slowly fold egg whites into the flour mixture a little at a time ( Try not working the batter too much as you want to retain the air in the egg whites, that is what makes this cake light and fluffy)
- Pour the batter into both cake pans equally. I usually weigh the bowl first and divide it equally, weighing each pan again)
- Let them bake for 30 – 40 mins.
- Once done let them cool off on a rack and then pop them out of the pan
Whipping Cream – 2 cups
Cut Mango – 2 cup
Vanilla Extract – 1 tsp
Sugar – ½ cup
- In a bowl, add the whipping cream and whisk till it starts to thicken. Gradually add sugar and vanilla extract
- Once done arrange one cake on your cake plate/ board and spread some whipped cream on top of it. Add as many mango pieces as you like on top of the whipped cream .Then add another layer of whipping cream and even it out
Place the next cake on top and crumb coat the entire cake with the left over cream. You can choose any finish it off and decorate it as you like. I just wanted the naked cake look so I left it as it is.