Fresh mango cake at home

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How to make eggless fresh mango cake at home that is stunning to look at and delicious to gorge into? Your search definitely ends here. This blog post is going to teach you how to make the basic eggless vanilla sponge, how to whip the cream perfectly, and to nail the final assembly of the cake. I had so much fun making this cake. It turned out to be exactly as I imagined.

Look at the sunflowers, too; don’t they lighten up the picture! Sunflowers and mango are a happy combination of color and amp up the visual appeal. I was surprised when I got to know that so many of you are looking for eggless recipes to bake on your weekends or whenever you feel like it. I baked the sponge at night because I was in the mood for some baking at that time.

Bake this on your weekend, and do share if it turns out well. I also included a tiny section for basic problems that you might face, so go through it to avoid mistakes.

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What equipment do I need?

– Cake Tins

–Big Bowl

–Whisk

–Set of teaspoons and tablespoons

–Spatula

-Kitchen Aid Matte Black

–Piping Bags

What ingredients do I need to make fresh mango cake at home?

I am so excited to share the recipe with you. I had no idea that so many people prefer eggless recipes. The basic eggless sponge has got to be one of the most searched for. I can assure you the cake will be super moist and super soft. You will definitely keep trying this recipe over and over. It uses yogurt as an acid to activate the baking soda. Baking powder is also added to help the cake rise. Yogurt is an easily available alternative to the egg. The baking soda forms an ample amount of air bubbles to replicate the light and airy texture of good sponges.

How to make fresh mango cake at home?

Procedure for making the vanilla sponge:

Line a 5-inch cake tin using butter paper or parchment paper in the base. Grease the rest of the tin using oil.
Preheat your microwave at 180 degrees Celsius/ 356 degrees Fahrenheit in a convection setting.
In a separate bowl, sift the flour.
Now beat the yogurt and sugar till the sugar dissolves completely in another bowl.
Add baking powder and baking soda and let it sit for five minutes to allow the mixture to bubble up.
Now add the neutral oil and vanilla essence.

Beat to mix it well. Add the flour gradually and fold it in the batter using a spatula.
Make sure you fold in gently only till the time that there are no more lumps.
Do not overmix. Pour the batter into the cake tin and tap gently to remove any air bubbles.
Place it in the preheated convection oven at 180 degrees Celsius/ 356 degrees Fahrenheit in a convection setting for 45 minutes.
Check once after 35 minutes by poking a skewer or a knife. If the knife comes out clean, your sponge cake is done.
Let it cool for a while before removing it from the cake tin, It should gently slide out.
Cool it on a rack.

Procedure for whipping the cream:

Let the frozen cream thaw at room temperature.
Ideally, a chilled bowl should be used, but a bowl works fine if your cream is still chilled but not frozen.
Add the cream to the bowl and start beating using an electric beater. You can use a whisk, but it will take quite some time.
Beat at medium speed till you get stiff peaks.
You can add vanilla essence to your cream. I prefer adding it for flavor.
Cover and refrigerate.

Preparation for assembly:

Mint leaves: Take out sprigs, i.e., the top three leaves at the tip. Place it in a bowl of water and ice cubes. Place it in the refrigerator. This keeps the mint leaves fresh.
Milk: Use chilled milk when brushing on the cake.
Mango Roses: Slice up thin slices of mango. Try to get longer and thin slices of mango. Now, roll to make cute roses to place on the cake.

Assembly:

For assembling the cake, first cut the sponge using a serrated knife or a very sharp knife in case you don’t have one.
Then, using a cutter of your choice, cut out holes at the center of the sponge. Make sure the edges are well aligned. In case you don’t have a cutter, use a tiny glass to cut the holes.
Place the first layer on a plate or a cake base.
Soak the sponge by drizzling some milk on top.
Now, using an R-4 nozzle, pipe out dollops of whipped cream in two circular lines. Try to pipe out similar sized dollops for making your cake look pretty.
You can add chopped mangoes or mango puree on top of the whipped cream. I did not add to ensure that my cake looks picture-perfect.

Place the next layer gently on top of it.
Repeat the same procedure and place the third layer.
Using nozzles R-4, R-46, and 5, pipe out beautiful dollops of freshly whipped cream on top after soaking.
Slice up the mango and make beautiful roses to decorate your mango cake.
Finally, add a few mint leaves to finish off your cake.
Let the cake chill in the refrigerator for at least half an hour.
Time to slice up and enjoy this beauty!

Video Tutorial:

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Frequently Asked Questions about fresh mango cake at home.

How to make mangoes look fresh?

Use fresh and good quality mango. Ensure that the mango has no fiber strands, as it may tear up your thin slices. Place mangoes in ice-cold water for some time to firm it up before slicing. Use a sharp knife to cut thin, even slices. Roll the slice to make mango rosettes.

How to make the mint leaves look fresh?

Take out the top mint leaf sprig and place it in ice-cold water. The ice will ensure that the leaf remains fresh and crisp.

How to use this eggless sponge?

You can use this sponge not just to make a mango cake but also to make other fruit cakes. It can also be used to make other flavored cakes. I would love to use this sponge to make a honey and almond-flavored cake. Let your imagination run wild. Baking should be fun, so just enjoy it.

Which nozzles should I use?

I used the following nozzles or piping tips. You can buy it from any local store or online. I am also placing online links to purchase it here.