EGGLESS MANGO sponge CAKE

EGGLESS MANGO SPONGE CAKE

Mango is low in calories yet high in nutrients — particularly vitamin C, which aids immunity, iron absorption and growth and repair.

INGREDIENTS [ 1 CUP – 250 ML ]

Maida /All purpose flour – 1 ½ cup
Baking powder – 1tsp
Baking soda – ½ tsp
Powder Sugar – ½ cup or as per taste [ depends upon the Sweetness of mango pulp ]
Cardamom powder OR vanilla essence OR mango essence – 1/2 tsp
Mango pulp – 1 cup
Flavour less oil –1/3 cup
Curd -2 tbsp
Milk – 2 tbsp
yellow food colour – as required [ optional ]

METHOD

Make a smooth puree of mango with 2 tbsp sugar. [ use mangoes without fibre OR strain the mango puree to avoid any fibre OR use canned pulp ]

Preheat the oven at 180 degree.

Line the baking tin .

In a bowl sieve maida + baking pwdr + baking soda + cardamom pwdr twice and keep aside .

Take mango puree + ½ cup sugar powder .

Mix well till the sugar blends completely.

Add the curd and oil and mix well using hand whisk or electric blender or do it in a mixie .

The mixture will be shiny and smooth.

Now gradually add the maida mixture little by little and mix well till no lumps are formed .

Add milk and mix well .

Mix well till it becomes creamy and smooth.

The cake mix is ready for baking , once the batter is ready , immediately bake it .

Pour the batter in the tin and tap it gently .

Bake it at 180 degree for 35 or 40 minutes or till it is done

Check after with bamboo stick

Let it cool down well .

NOTES

Make a purée without adding any water. Strain through a fine-mesh sieve to get rid of any fibers.
Kesari and Alphonso mango pulp are easily available in any Indian grocery store.