Mango Rose Cake

Mango Rose Cake

A back to blogging means, back to school time.

Last one month has been crazy with heat, kids and some health trouble. So much so that I even took break at my mom’s place very easy. Every year I usually help her putting her house in order, cleaning the attic kind of stuff, and even cooking and baking what all I create on the blog but this year I let everything fall aside and just slept my days off and gaining back some of the strength.

It was really good restful holiday for me.

Mango Rose Cake

Now we are back in Pune and school has resumed from today and soonest here I am!!

After my life musings, we come back to the post on hand. I baked this Mango Rose Cake for my daughter’s 6th birthday a month ago. She requested a mango flavored cake with mango roses on top. I made few roses rather than full coverage as I find this more eye-pleasing than one full rose.

Mango Rose Cake

You can catch my insta-stories to see day-to-day unedited photos of this cake as well as my other recipes.

I have been using another white cake recipe for 2 years and like it very much but sometimes for tiered cake, it is not as sturdy as I would like it to be. So trying out a new recipe. I will confirm my final verdict on it after soaking it liberally next time. I like my cakes to be very moist with melt in the mouth texture. So I will make one more attempt with the max soaking a cake can take and will then decide if it’s a keeper or no. Nevertheless the recipe is good and gave a great cake.

Mango Rose Cake

Enjoy the cake and mangoes while they last.

3 layered, 8 inch cake Conversion Chart Print

Eggless Vanilla Cake

Ingredients

1 cup of all purpose flour
½ teaspoon of baking powder
¼ teaspoon of baking soda
a pinch of salt
½ cup of granulated sugar
¼ cup of oil or melted butter
cup of water
1 teaspoon of vanilla extract
2 tablespoons of home-made curd
2 teaspoon of white vinegar

Preparation

1.Preheat oven to 180° Grease and flour 8 or 9-inch round pan.
2.Sieve together flour, baking powder and salt, set aside. In a bowl, add sugar, oil and water; mix them well.
3.In a large bowl, mix together curd, vinegar and baking soda. Allow it to bubble up. Now add sugar mix to this bubbly mixture. Then slowly add sifted flour and fold in gently. Bake for 25-30 minutes or or till the tooth pick inserted near the centre comes out clean. Cool the cake completely in the pan before de-moulding. Freeze the layer till further use. Bake 2 more layers.
4.Assemble and decorate as per your choice.

Notes

Minimally adapted from here.

I have been using another white cake recipe for 2 years and like it very much but sometimes for tiered cake, it is not as sturdy as I would like it to be. So trying out a new recipe. I will confirm my final verdict on it after soaking it liberally next time. I like my cakes to be very moist with melt in the mouth texture. So I will make one more attempt with the max soaking a cake can take and will then decide if it’s a keeper or no. Nevertheless the recipe is good and gave a great cake.

 

Mango Rose Cake