Pillowy soft cake with the refreshing goodness of ripe mangoes. I guess this is a hand’s down winner.
INGREDIENTS:
Set A:
3/4 cup + 2 Tbsp. cake flour
1 tsp. baking powder
1/2 tsp. salt
Set B:
1/2 cup Canola Oil
1/2 cup granulated sugar
4 egg yolks
1/4 cup mango juice
1 tsp. vanilla extract
Set C:
4 egg whites
1/4 tsp. cream of tartar
3 Tbsp. granulated sugar
MANGO BUTTERCREAM
INGREDIENTS:
1 cup unsalted butter, at room temperature
1 can condensed milk (396 ml)
1 tsp. vanilla extract
1/4 cup mango puree
6 Tbsp. powdered sugar
PROCEDURE:
A. Sift the Set A ingredients into a bowl and mix everything.
B. Make a well in the center of the dry ingredients and add Set B ingredients. Mix to make a smooth batter, and set aside.
C. In a separate bowl, beat egg whites and cream of tartar until fluffy, and gradually add sugar. Continue beating until stiff peaks. Fold egg foam into the batter and mix until just combined. Pour into a parchment-lined cake pan. Spread evenly and bake. To check doneness, insert a toothpick to check if it comes out clean. Cool for 10 minutes, then invert onto a cooling rack to cool completely.
Mango Buttercream:
In a mixer, cream the butter until it becomes pale and increases in volume. Gradually, add the rest of Set A ingredients and mix until stiff peaks. Fold in the mango puree and powdered sugar and mix until well combined. Set it aside before using.