May 25, 2017

Eggless Mango Cream Cake


Summer is here and it's mango season so it would've only been appropriate to make a mango dessert so I made this eggless mango cream cake. It is a vanilla cake filled with whipped cream and freshly chopped mangoes. I used the eggless vanilla cake recipe because many of my viewers don't consume egg and have requested to make eggless cakes a few times before.

You can, however, use any vanilla cake recipe like my vanilla chiffon cake or eggless microwave vanilla cake recipe. Send me your pictures on my facebook page, instagram or twitter.
Inspired by: gayathri's cookspot

Ingredients: 

For the vanilla cake: (Makes one 2 inches tall & 5 inches round cake)

  • All purpose flour- 1+1/3 cup
  • Powdered sugar- 3/4 cup
  • Baking powder- 1/2 tsp
  • Baking soda- 1 tsp
  • Salt- a pinch
  • Milk- 3/4 cup
  • Yoghurt- 1/2 cup
  • Oil- 1/2 cup
  • Vanilla extract- 1 tsp

For the sugar syrup/ simple syrup:

  • Sugar- 1 tbsp
  • Water- 1/4 cup

For the frosting:

  • Non-dairy whipping cream- 3/4 cup (*Read the notes)
  • Mango- 1 (ripe)

Method to prepare the mango cream cake:


  • Preheat the oven at 180C. Grease and line a 5'' round and 2" deep cake pan. Here, I created a DIY cake pan of this dimension out of aluminium foil. [Watch the video to know how]
  • Take a sieve and sift in flour, baking powder, baking soda, salt and sugar. Give it a quick whisk. 
  • Then, make a well in the centre and add in oil, curd, milk and vanilla extract. Mix well to form a smooth batter.
  • Transfer the batter to the DIY cake pan and bake it for 70 to 75 minutes or until a toothpick inserted in the centre comes out clean. Once it's baked, let it cool to room temperature. (*Read notes) 
  • Meanwhile prepare the sugar syrup by adding 1 tbsp of sugar to 1/4 cup of water and heating it for a minute, then letting it cool at room temperature.
  • Once it's cooled, level the cake top and then slice it into 3 equal layers. I used a clean ruler and a serrated knife to do so. Set it aside.
  • Take a ripe mango and chop it into little cubes. Set it in the fridge.
  • After that take non-dairy whipping cream and whip it until it forms firm peaks. 
  • Then, take a turntable and add a little whipped cream to the centre and place the first layer of the cake, spread some sugar syrup all over the cake, add a dollop of cream on it and spread it with an offset spatula. Add some chopped mango in the middle and spread it with a spoon. Cover it with another layer of whipped cream. Repeat this for the next layer too.
  • Then for the final (third) layer, spread some sugar syrup again and then add a huge dollop of cream on the top and spread it to do a crumb coat. Set it in the fridge for about 30 to 40 minutes. 
  • After that, take some more cream and do a final cream coat and make it as even and smooth as possible. Then, pipe little swirls all around the cake top and some bead border at the bottom to make it look neater. Add rest of the chopped mango in the centre. 
  • Refrigerate for 2 to 3 hours before serving.



Notes:

  • I used non dairy frozen whipping cream which already has sugar added to it but if you're using one without added sugar, add powdered sugar- 1 tbsp at a time until you get the desired amount of sweetness which also depends on how sweet your mangoes are.
  • If you're using a normal baking pan and not the DIY style pan I made, your baking time would be 35 to 40 minutes only at the same temperature.

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