Name: Mango Cake With Mango Whipped Cream filling and Frosting recipe by Jennifer Fernandes at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 16
Ingredients: 225 gms butter at room temperature; • 375 grams Cake Flour or; • 1 tbsp baking powder; • 1/2 tsp salt; • 1 1/4 cups sugar add 1/4 cup more if required as the Mango pulp is also sweet; • 4 large eggs (room temperature); • 1/2 cup milk / heavy cream; • 3/4 cup mango pulp; • 1 tsp cardamom powder; • 1 tsp mango extract

Ingredients Serving: 16

225 gms butter at room temperature
• 375 grams Cake Flour or
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 1/4 cups sugar add 1/4 cup more if required as the Mango pulp is also sweet
• 4 large eggs (room temperature)
• 1/2 cup milk / heavy cream
• 3/4 cup mango pulp
• 1 tsp cardamom powder
• 1 tsp mango extract

Instructions

Preheat oven to 350 F.
Butter two 8 inch cake pans, line with parchment sheet. Put butter on top and dust it with flour.
Beat the butter and sugar until light and fluffy.
Beat the egg one at a time; take time to beat each one at a time to incorporate air in it.
Add the mango extract and cardamom powder.
Shift the flour, salt and baking powder and keep it a side.
On slow speed add the flour and then milk mixture in three parts.
Divide the batter between the two pans
Bake for 35 minutes, at 15 minute mark rotate the pan.
Once done let it cook for 20 minutes before taking it out of the pan, take it out and cool it completely, decorate and serve it the way you want. If you are not decorating it immediately then cover it tightly in cling wrap.
For Frosting and Filling: Whip 4 cups of Heavy cream to soft peak, add one cup of icing sugar and 1/2 cup of lemon puree. Whip to stiff peaks. Your frosting is Ready.

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