Mango Spring Cake
Mango Spring Cake is delish, moist, and filled with mangoes. The base is a white cake filled with chopped Alphonso mangoes and a melt-in-the-mouth taste. It is perfect for spring and summer. Every bite is decadent and refreshing.
Servings: 8 inch layered cake
Ingredients
- 1 cup all purpose flour
- ½ cup sugar granulated
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ cup apple sauce unsweetened
- ½ cup yogurt homemade curd or buttermilk
- 2 tbsp olive oil
- ½ tbsp apple cider vinegar
- 1 tsp vanilla extract
- a pinch salt
Instructions
- Preheat oven to 170 °C. Grease and line an 8 inch round pan.
- 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.
- 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.
- Assemble and decorate as per your choice.
Notes
- This recipe makes 1 layer. Repeat this process to get 3 layers.
- Frost and fill as per choice.