I have been experimenting a lot to get the perfect, soft and spongy mango cake where the mango flavour shines. Often I find that the mango flavour is totally lost in the cake. I came across this method of cooking the mango puree in a baking group on facebook and it totally works. I had to tweak my regular sponge cake recipe quite a bit to achieve this but the result is spectacular. Perfect amount of sweetness, mango flavour being the hero, soft and spongy!
Often there is extra colour added to mango cakes but I find it not necessary at all because the mangoes provide such a lovely yellow colour on their own. Make sure you use sweet and ripe mangoes. Best is alphonso but I find that a local variety called malgova/malgoba/malgoa gives equally good results.
I like to drizzle chilli and ginger caramel over it and it goes so well with it! You should totally try it. You could serve with just a dusting of icing sugar or with whipped cream as well. You can also replace half of the all purpose flour with wholewheat flour.
Ingredients: (Serves 15-16)
- Mango puree- ½ cup or 120 ml (I used the pulp of one big mango)
- Soft unsalted butter- 230 grams
- Powdered sugar- 1 ½ cups or 190 grams
- Baking powder- 1 teaspoon
- Baking soda- ½ teaspoon
- Eggs- 3; room temperature
- Milk- ¼ cup or 60 ml
- Plain/ All purpose flour- 1 ½ cups or 187 grams
- Granulated sugar- 2 teaspoons
- Mango extract- 1 teaspoon (Optional)
Preheat the oven to 160°C. Grease a 22cm or 9 inch baking tin with butter and line the base with a disc of parchment paper. Add the mango puree to a saucepan and to it add the granulated sugar. Place over a low heat and cook for 3 minutes. The puree will start to bubble and release steam at places. It will also start to release the aroma. Make sure you keep stirring it often. Remove from the heat and pour it into a bowl. Allow it to cool. Once cool, add the milk and mango extract to it and mix it until well combined.
NOTE– If you are using tinned mango puree do not add extra sugar as the tinned purees are already very sweet.
Add the unsalted butter to a big bowl and beat it until smooth and soft. Add the powdered sugar to it and beat it first using a whisk first at low speed and then at medium until it becomes pale, light and fluffy. About 2-3 minutes. Make sure you do not over beat it too much. You can do this by hand too using a wire whisk but it will take a bit longer. Add the egg one at a time and beat it into the butter sugar mixture. Make sure each egg is completely incorporated before adding the next.
Sieve the flour, baking soda and baking powder into another bowl at least 4 times. Do not skip this step! Sieve 1/3rd of the flour mixture into the butter-egg mixture and fold it in gently making cutting motions. Now add half of the mango milk mixture and fold gently. Sieve the second 1/3rd of the flour into the batter, fold and then the other half of the mango milk and fold. Finally sieve the last 1/3rd of the flour into the batter and fold well. (You are adding the flour in 3 sessions and in between there are 2 additions of the mango mixture. You start with flour and end with flour.)
The batter will be quite thick so do not worry about that or add any additional liquid. Pour into the lined baking tin and tap it to release any air bubbles. A tip to get a flat cake in the end is to push more of the batter to the edge of the tin when compared to the centre so when it rises you get a flat cake.
Bake at 160°C for 25 minutes. After 25 minutes cover the top with a foil and return to the oven and bake for a further 27-29 minutes at 160°C or until a skewer or knife inserted in the centre of the cake comes out clean.
The total baking time is somewhere around 52-54 minutes. The purpose of covering the tin with a foil at half way point is to ensure that the cake does not brown too much and it also helps to retain the moisture and keep the crust soft.
Dust powdered sugar over it and serve it or serve with whipped cream or chilli and ginger caramel. Store in airtight containers and keep it outside itself. If you want to keep in the fridge, you have to take it out well in advance before serving because butter based cakes tend to harden in the fridge. You can keep it for 6-7 days in the fridge but best eaten fresh within 2-3 days! 🙂