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Mango Cake Recipe

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This moist and flavorful Mango Cake is a delightful treat combining the tropical sweetness of mango puree with a soft, airy crumb. Perfect as a dessert or afternoon snack, this recipe uses simple ingredients and a straightforward baking process to create a tender loaf cake infused with mango essence for an extra burst of fruity aroma.

Ingredients

Dry Ingredients

  • 1 cup (120 grams) all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt

Wet Ingredients

  • 1/2 cup (113 grams) unsalted butter, at room temperature
  • 1/2 cup (100 grams) granulated white sugar
  • 1/2 cup (100 grams) mango puree
  • 2 eggs, at room temperature
  • 1 teaspoon mango essence or vanilla extract

Instructions

  1. Prepare Pan and Oven: Grease and line an 8″x4″ loaf pan with baking paper. Preheat the oven to 175°C (350°F) to ensure it reaches the correct temperature for baking the cake evenly.
  2. Sift Dry Ingredients: Sift the all-purpose flour, baking powder, baking soda, and salt into a bowl. Repeat the sifting two more times to incorporate air, which helps create a light and airy cake texture.
  3. Cream Butter and Sugar: In a separate bowl, beat the unsalted butter for about 30 seconds until pale and fluffy. Add the granulated sugar and continue beating until fully incorporated and creamy.
  4. Add Eggs: Add the eggs one at a time to the butter and sugar mixture. Beat well for about 30 seconds between each addition to ensure a smooth, emulsified batter.
  5. Incorporate Mango Puree and Essence: Beat in the mango puree thoroughly, followed by the addition of mango essence or vanilla extract, which enhances the cake’s fruity flavor and aroma.
  6. Fold in Dry Ingredients: Add the sifted flour mixture in three parts, folding it in gently each time to avoid overmixing. This step preserves the air incorporated earlier to keep the cake light.
  7. Bake the Cake: Transfer the batter evenly into the prepared loaf pan. Bake in the preheated oven for 32-35 minutes or until a skewer inserted in the center comes out clean, indicating the cake is fully cooked.
  8. Cool and Serve: Place the baked pan on a cooling rack for 12-15 minutes. Carefully unmould the cake and allow it to cool completely before slicing to ensure clean cuts and perfect texture.

Notes

  • Ensure all ingredients, especially butter and eggs, are at room temperature for best mixing results.
  • Use fresh mango puree for the best natural sweetness and flavor.
  • If mango essence is unavailable, vanilla extract is a suitable substitute but will change the flavor slightly.
  • Do not overmix the batter after adding flour to keep the cake tender and soft.
  • The cake can be refrigerated for up to 3 days in an airtight container.
  • Check doneness early if using a different oven as baking times may vary.

Find it online: https://cookedbysarah.com/mango-cake-recipe/