Eggless Mango Cake
1 & 1/2
All purpose flour
Vanilla /Mango essence
1 & 1/2
Grease a 8″ cake tin and line the base with parchment paper. preheat the oven at 180c.
Grind the sugar and make fine powder. Sieve and keep aside.
Sieve flour, cornflour, salt, baking powder and baking soda together. sieve from a height at least for 3-4 times.
Using a balloon whisk, cream the powdered sugar and oil till creamy. Add curd and beat for a minute.
Now add mango puree, Essence and milk. Beat for few 1-2 minutes till all ingredients combine well.
Pour vinegar now. Give a mix after 30 seconds.
Add sieved ingredients in 3 batches and mix with the liquid ingredient.
AVOID over mixing.
Pour the batter into greased tin and tap the tin lightly.
Bake the cake in preheated oven for 30-35 minutes. Don’t open the otg door before 25 minute.
Do a toothpick check then take the cake out of oven.
Cool the cake for 10 minutes then demold into a wire rack.
I used two 5 ” cake tins so that i can make 4 layer cake.
If you want to make tea cakes out of it then you can take 1/2 cup of oil.
Add Chocolate chips or tutti frutti while making tea cakes.
Add Little ginger powder to enhance the taste of the cake.
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