Making rich, fluffy, eggless mango cake is now a reality.
Ingredients
- 1 and 1/2 cups (200 gm) All Purpose Flour
- 80 gm Purios Ratnagiri Alphonso Mango Powder
- 110 gm granulated sugar
- 1/2 tsp baking soda
- 1 + 1/4 tsp baking powder
- 250 ml yogurt / dahi
- 1/2 cup (125 ml) cooking oil
- 1 tsp vanilla essence
Directions
- Sieve the flour twice and keep aside.
- Cream sugar and curd until sugar completely dissolves.
- Add baking powder, baking soda to the creamed mixture and mix well. Leave aside for 10 - 15 minutes till you can see a fluffy, bubbly mixture.
- Add vanilla essence, cooking oil and mix well.
- Add the flour and mango powder in 3 parts while incorporating smoothly with wet ingredients. Beat well with a whisk until creamy and thick.
- Preheat oven to 200 deg C for 10 minutes.
- Meanwhile grease a butter paper, lay it in a cake tin and pour the batter to the tin and keep it ready. You can also use smaller silicone moulds or cupcake moulds.
Baking
Bake in preheated oven at 200 degree C for 10 mins, then reduce temperature to 180 deg C and bake it for 30-35 mins or till a fork inserted into the center of the cake comes out clean.
1. For the big cake:
Allow the cake to cool down for an hour, then invert and remove the butter paper. Cut/slice them into pieces and enjoy!
2. For small cakes:
It should make 12 - 16 mini cakes / cupcakes depending on the size of the holder. Allow the cakes to cool and de-mould to enjoy.