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Eggless Mango Cake With Whipped Cream

Plain cake layered with mangoes and cream.

Prep Time 1 hour
Cook Time 30 minutes
Servings 750 g

Ingredients

My Cup Measures 240 ml

For the Cake

  • 1 Cup Whole Wheat Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/8 tsp Salt
  • 1/4 Cup Oil
  • 1/2 Cup Jaggery Powder
  • 1/2 Cup Curd at room temperature
  • 1/2 Cup milk at room temperature
  • 1 tsp Lemon Juice

Assembly

  • 200 g Heavy Whipping Cream
  • 1/2 Kg Mangoes
  • 1/4 Cup Water plus 1 Tbsp Boora sugar

Instructions

Baking The Plain Cake

  1. Grease a 6'' round cake pan and keep it in the freezer, at least for 15 minutes. Doing this will help you in getting crack free cakes.
  2. Sift whole wheat flour, baking powder, baking soda and salt at least 8 to 10 times or just keep sifting for flat 3 minutes.
  3. In a grinder jar, take jaggery powder, curd and oil. Blend it till smooth.
  4. Take out the jaggery mixture in a bowl and add sifted flour in it in 2 or 3 batches. mixing lightly after each addition.
  5. Adjust consistency by adding milk.
  6. Once the batter is ready, keep it aside for 10 minutes.
  7. Start preheating microwave convection oven at 170 degrees. If using an Otg or pressure cooker then read the instructions given separately.
  8. Take out the chilled baking pan from the freezer.
  9. Add lemon juice in the batter, mix lightly and pour it in the frozen baking pan.
  10. Bake for 30 minutes or till the skewer inserted comes out clean.
  11. After 8 to 10 minutes, loosen the edges with a knife and invert it on a wire rack.
  12. Let it cool completely.
  13. When cooled then transfer it to the refrigerator in an airtight container at least for 2 hours. Or put it in the freezer for half an hour.

Whip Cream

  1. Transfer the frozen whipped cream from the freezer to the refrigerator a day before so that it comes to liquid state.
  2. Keep the whipping blades and a steel bowl in the freezer for few hours or at least 15 minutes.
  3. Put whipping cream in the chilled bowl and whip till stiff peaks are formed. Use an ice bath for better results, means the chilled bowl in a bowl filled with ice cubes. I simply keep it on an ice-tray.

Make Mango Puree

  1. Chop mangoes. Reserve about 1/2 cup chopped mangoes for filling in the cake and puree rest.
  2. Add Boora sugar in the puree, if need be. That depends upon the sweetness of mangoes.

Assembly

  1. Take out the cake. Divide it into 3 parts using a thread.
  2. For this make light cuts with a knife on one side of the cake, insert a long thread into it and pull the thread towards you. You will be amazed to see a beautiful sliced cake. See the pic for reference.
  3. Similarly, divide the remaining portion into 2 halves.
  4. Thus you have 3 equal discs of cake.
  5. Take the cake board, put little whipped cream on it. This is put so that cake does not move from its place.
  6. Place one layer of the cake. Drizzle sweetened water on all the three discs of cake. This is done so that the cake remains moist.
  7. Spread mango puree on the bottom layer.
  8. Cover it with a layer of whipped cream.
  9. Sprinkle mango pieces all over.
  10. Cover it with another layer of cake.
  11. Repeat the layering of mango puree, whipped cream and mango pieces.
  12. Put the third layer.
  13. Cover it with whipped cream. You will not get smooth edges at this stage. Once done keep it in the refrigerator for half an hour or so.
  14. Take out, again apply whipped cream.
  15. I then covered the top with mango puree and made some swirls using a piping bag. You may decorate it in whatever way you like.
  16. Offer it to the birthday boy/girl and enjoy.

Recipe Notes

  1. You may use any sponge cake for this recipe. In that skip the steps mentioned under 'for baking cake'.
  2. Please do not use vanilla essence. The flavour of mangoes doesn't need anything else.
  3. When we use a frozen cake pan then walls of the cake do not heat up fast which thereby avoids cracking of the cake.
  4. Use curd at room temperature. Take it out of the refrigerator at least half an hour before starting the process of making a cake.
  5. Take thick curd without any excess water in it. If the curd has lot of water then keep it in the strainer for 15 to 20 minutes.
  6. Blending everything in the mixer ensures that jaggery gets smooth without having any lumps which are normally there in it.
  7. You can replace jaggery with sweetener of your choice.
  8. Boora is powdered cane sugar. You can replace it with any other sugar too.
  9. Quantity of milk may vary depending upon the consistency of curd used. So, do not use all the milk at one go.
  10. Heavy whipping cream is normally sweet and does not require any sweetener. If you want, add little sugar of your choice when it reaches the soft peak stage.
  11. Once the cake layers are sandwiched with mango puree, whipped cream and chopped mango then decorate the cake as you like.