Mango Cake(eggless,spongy)

Perfect dessert for summer for all mango lovers.This cake is spongy and moist.

Dry ingredients:

All purpose flour- 1 ¼ cups

Baking powder -1 teaspoon

Baking soda -1 teaspoon

Wet ingredients:

Unsalted Butter - ⅓ cup(melted and cooled)

sweetened condensed milk-one 14 oz can/1 ¼ cups

Mango pulp - 1 cup

         (if mangoes are not sweet then add little sugar to sweeten the pulp while grinding the mango pieces and always use good quality mangoes like Alphonso/kesar for best taste. You can buy them fresh or get canned Alphonso mango pulp)

Icing:

Filling: Cut the cake into half and fill it with some whipped cream and some mangoes pieces cut into small cubes.Refrigerate it after you layer it with cream.

Covering:

You could coat it with some whipped cream or drizzle mango glaze all over the cake.

For the Mango glaze:

mango pulp - ½ cup

powdered sugar - 1 tablespoon/as required

heavy cream/milk - 1½-2 tbsp (as per the consistency you desire)

Process:

 1) In a large bowl mix all the wet ingredients until well combined and in another bowl mix all the dry ingredients.

2) Now in smaller portions mix all the dry ingredients into wet mixture and beat them until well combined.

3) Bake the cake and do icing as mentioned above for best taste/it tastes great as it.

Cake size: above measurements are good for 9 inch cake.

Oven Temp: 350 deg F

Time: 25-30 min or until a toothpick inserted comes out clean

Makes: 8 pieces

Storage: You can store it at room temperature in a air tight container for 3-4 days. 

If you want to keep it for a week or so you can store them in refrigerator and microwave it for few sec before enjoying it.

     Note: If you are icing it with whipped cream store it in refrigerator only.