Mango White Cake
|1||cup of all purpose flour|
|½||cup of sugar|
|¾||teaspoon of baking powder|
|¼||teaspoon of baking soda|
|¼||cup of unsweetened apple sauce|
|½||cup of curd or buttermilk|
|2||tablespoons of oil|
|½||tablespoon of apple cider vinegar|
|1||teaspoon of vanilla extract|
|a pinch of salt|
|1.||Pre-heat oven to 170°C. Grease and line an 8 inch round pan.|
|2.||In a large bowl, combine together flour, sugar, baking powder, salt and baking soda. In a separate small bowl, mix curd or buttermilk, oil, vinegar, vanilla extract and apple sauce.|
|3.||Stir the wet ingredients into the dry ingredients bowl until just mixed. I added another teaspoon of curd to adjust the consistency. Pour the batter into prepared pan. Bake for 25 minutes 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.|
Loosely adapted from this recipe. I used curd in place of buttermilk and adjusted the consistency by another 1 teaspoon of curd.
This recipe makes 1 layer. Repeat this process to get 3 layers.
Melt some chocolate and pipe a random design on parchment paper. Wrap the paper around the cake after the chocolate is slightly dry. Once the chocolate hardens, remove the paper and the collar will stick. You can place the cake in refrigerator for 5 minutes for hastening the collar setting.