Mango Cake

MANGO CAKE – It has been a long time I haven’t done a fruit cake. Thought of giving it a try this summer time. This is a moist vanilla cake with fresh mango fillings and light frosting of whipping cream. The feeling of this cake is light, fluffy and refreshing, especially after chilling it for few hours. It’s a simple cake recipe, it’s good as a birthday cake. Hope you’ll be inspired to give it a try. Enjoy!

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Ingredients:

For the Cake
3 units of 7inch baking pans

300g (2 1/2 cup) cake flour
1 ½ tsp baking powder
¾ tsp baking soda
½ tsp salt
80g (1/3 cup) unsalted butter (softened)
80g (1/3 cup) vegetable oil
180g (3/4 cup + 2 tbsp) castor sugar
240ml (1 cup) milk (room temp) + 1 tbsp vinegar
2 eggs
1 tsp vanilla extract

Fillings
2 fresh mangos (save one side of 1 mango for simple deco preparation)

Frosting
480g (2 cups) whipping cream, 36% fat or above
80g (2/3 cup) powdered sugar

Instructions:

For the Cake
1. Preheat oven 180°C / 350°F. Prepare 3 units of 7inch baking pans. Lightly greased and bottom with parchment paper.
2. Sift all the dry ingredients. Set aside.
3. In a large bowl. Add butter, oil and sugar. Mix until creamy and fluffy. Then add in milk and vinegar mixture, eggs and vanilla extract. Mix to combine well. Add sifted dry ingredients in 2 batches. Mix until well combined, or until the ribbon forms. Do not overmix.
4. Pour the batter into the 3 baking pans, divide them evenly. You may use a weighing scale so that they are accurately even (optional).
5. Bake at 180°C / 350°F for about 25-30 minutes. Use a cake test or tooth pick to make sure the cake is cooked. If the tooth pick comes out clean, it is cooked.
6. Lay the cakes on the rack for cooling at least 30 minutes.

For the fillings
7. Cut the mango into stripes. Save one side of 1 mango for simple deco preparation.

For the frosting
8. Whip the whipping cream. Add the powdered sugar little by little. Whip the cream until stiff peaks form. If you find the cream is runny, refrigerate it for 30 minutes or until you get a thick consistency.

9. Assemble the cake. Refrigerate the cake for 1 hour before cutting the cake to serve.