however, the cake may turn hard as it is rested as butter turn solid. but you can add butter as an alternate to have better flavour. lastly, in this recipe, i have added oil as part of wet ingredient. for instance, you can add pineapple, grape or even orange flavours. secondly, apart from mango flavour you can also add additional flavour to this cake. refer my black forest cake recipe for frosting details. however, you can add your choice of frosting on top of it. i have tried to make it basic dessert snack. firstly, in this recipe post, i have not shown frosting on top of the cake. in this post, i have used australian grown honey gold, but you can use any choice of sweet mangoes for this recipe.Īnyway, before wrapping up the recipe post, i would like to highlight some tips, suggestions and variations to mango cake recipe. but i had delayed it posting on my blog so that it matches indian summer season. as matter of fact, i had prepared this video long back the summer season is here in australia is during december and january.
this season my husband was very particular and has requested me to plan for a mango cake and post it in the right time. every season i get distracted or i plan some other mango recipes and mango sponge cake get sidelined. being a seasonal fruit, you need to be quick to plan and bake it. Sprinkle it with the toasted coconut and serve the cake with Greek yoghurt.I have posted quite a few cake recipes till now, but i was waiting on this particular mango cake to post on my blog. Pour the mango pulp into the centre, allowing it to drip down the sides. Place the other cake on top and make the same swirls around the edge, avoiding the middle and leaving gaps between the swirls. Pipe swirls of the buttercream all around the edge and then in the centre, covering the top of the cake. Place the first cake fruit side up on a serving dish. Keep whisking until you have a really stiff, pipe-able buttercream. When chilled, whisk the custard mix, then add a tablespoon of butter at a time, whisking after each addition. Transfer to a large bowl, cover with cling film and leave to cool, then place in the fridge for about an hour. Pour the mixture back into the pan and heat gently, stirring constantly, until it thickens into a really thick custard that coats the back of the spoon. Pour in the hot milk mixture in a steady stream, stirring constantly. Whisk the egg yolks with the cornflour in a large bowl. As soon as it comes to the boil, remove from the heat and stir to make sure the sugar has melted. Meanwhile, to make the buttercream, add the milk to a saucepan with the sugar and vanilla over a medium–high heat. Take the cakes out of the oven and leave to cool in the tins for 15 minutes, then turn out onto a wire rack and leave to cool completely.
Pour the mixture into the tins and tap the tins on the work surface to level off the tops.īake for 40–45 minutes until golden and a skewer inserted comes out clean. Mix the yoghurt, sugar, eggs, flour, baking powder and salt together in a large mixing bowl until you have a smooth, shiny cake batter. Add the mango in some sort of orderly fashion, straight on top of the coconut. To make the cake, toast the coconut in a small pan until it is golden and sprinkle evenly into the bases of the cake tins. Line the bases and grease two 20cm/8in deep round cake tins.
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