CREAMY MANGO CAKE

CREAMY MANGO CAKE

Ingredients

• For the Cake

• 2½ cups all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter or margarine, softened
• 1½ cups sugar
• 4 eggs
• 1 cup milk
• 2 teaspoons vanilla essence

• For the Mango Cream Frosting

• 2 cups whipping cream (cold)
• ½ cup powdered sugar
• 1 cup thick mango puree (fresh or canned)
• 1 teaspoon vanilla essence

• Optional Filling

• ½ cup diced fresh mango
• For Decoration
• Mango slices or cubes
• Whipped cream

Instructions

1. Preheat oven to 170°C. Grease and line two 8-inch cake pans.

2. Sift flour, baking powder, and salt together. Set aside.

3. Cream butter and sugar until light and fluffy.

4. Add eggs one at a time, mixing well after each. Add vanilla.

5. Add flour mixture and milk alternately, starting and ending with flour. Mix gently.

6. Divide batter evenly into pans and bake for 30–35 minutes or until a skewer comes out clean.

7. Allow cakes to cool completely.

Mango Cream Frosting

8. Whip cold whipping cream until soft peaks form.

9. Add powdered sugar and whip until firm.

10. Gently fold in mango puree and vanilla until smooth and creamy.

Assembling the Cake

11. Place one cake layer on a cake board. Spread mango cream frosting evenly.

12. Add diced mango if using.

13. Place second cake layer on top and frost the top and sides with remaining mango cream.

14. Decorate with mango slices and whipped cream.

15. Chill for at least 1 hour before slicing.

Tips

Use ripe, sweet mangoes for the best flavor.

Keep refrigerated and serve chilled for a refreshing taste.