MANGO CAKE

Ingredients:

Whole wheat flour – 2 cup

Mango pulp – 1 cup

Eggs – 2

Jaggery – 1 cup

Vanilla powder – ¼ teaspoon      

Oil – 4 tablespoons

Coconut milk – 1 cup

Method:

1. Separate the eggs carefully into two bowls — egg whites in one bowl and yolks in another. Make sure no yolk gets into the whites for easier whipping.

2. Beat the egg whites until they become lighter, frothy and increase in volume.

3. In the second bowl, beat the egg yolks separately until smooth and slightly pale.

4. Combine the beaten egg whites and yolks gently. Mix until evenly incorporated.

5. Add the jaggery and beat again until the jaggery dissolves as much as possible and the mixture becomes smooth and slightly fluffy.

6. Pour in the coconut milk and oil. Beat until fully combined and no oil streaks remain.

7. Add vanilla powder and mix well.

8. Add the mango pulp and beat until the colour becomes uniform throughout the batter.

9. Add the wheat flour gradually in small portions while mixing continuously. Beat only until a smooth lump-free batter forms. Avoid overmixing.

10. Grease the cake pan lightly with oil.

11. Sprinkle a thin layer of flour over the greased surface and tap out excess flour.

12. Pour the prepared batter into the pan and level the top gently.

13. Bake in a preheated oven until the cake turns golden and a skewer inserted in the centre comes out clean.

14. Allow the cake to cool slightly before removing from the pan and serving.

Note:

The whole wheat flour should be sieved before using for baking. Over a broad plate or a bowl, add flour into a thin cotton cloth or Fine-mesh sieve (A sieve is a circular gadget with a finely-woven mesh net used for sieving flour or rava) and tap the side with one hand. After sieving the flour, the particles left on top of the cloth or sieve should not be used for baking.