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MANGO CARDAMON SPONGE CAKE  

MANGO CARDAMON SPONGE CAKE

4th June is a very special day for me it’s my dad’s birthday & this year it was even more special because we celebrated it with my brother’s family & especially little niece here.

Since I am in Minneapolis that’s million miles away from home (Mumbai) & have none of my cake baking tools & equipment’s with me I decided to do a simple sponge with a flavour my family loves & what better than a mango cake Everyone in my family is a big fan of mangoes ,so this was undoubtedly the best option. This recipe is probably the easiest sponge cake recipe ever, takes hardly 5 minutes to assemble & of course the regular baking time.

Here’s what we need to get baking:

2 cups all-purpose flour /Maida
1 cup fresh Alphonso mango pulp (leave a few tiny chunks too)
(You may use 1cup of canned mango pulp if you do not have fresh mangoes in season)
4 eggs
1/3 cup butter
½ cup milk
1 ¼cups sugar
1 tsps. Baking Powder
½ tsp. baking Soda
1 tsp. Vanilla extract (use mango essence if using canned mango pulp)
1/2 tsp. fresh cardamom powder

Method:-
1. Mix together flour and baking powder, baking soda & sieve 3 times & keep aside.
2. With an electric hand beater/blender cream butter and sugar till light and fluffy.
3. At this point Preheat the oven 10mins-350F/180C.
4. Add eggs one by one and beat well. Then add the vanilla extract & mango puree & mix well.
5. Add the flour & milk alternatively in 3 batches mixing well after each addition just until its blend into creamed mixture. Do not over beat.
6. Pour batter into a greased & dusted pan/mold/Pyrex bowl. (Grease the pan with little butter & dust with Maida till all the sides are well coated & then dust off the excess Maida. This process ensure that the cake does not stick to the pan/mold & come off easily once baked)
7. Bake for 35-40 minutes @350F/180C OR until done.
8. (Every oven varies some are newly bought & some are really well used & so the baking time differs in each oven)
9. Once cool unmould the cake from the pan & cool on cooling rack .Sprinkle the top with powdered sugar & roasted almonds.
10. The cake is ready to serve.

How would you know your cakes done?

1. One of the 1st signs is the cakes leaves sides once baked, but it can be deceiving too if the ovens too hot sometimes the sides are cooked but the inside still remains uncooked in the centre.
2. Best & sure way of testing is to take a wooden cocktail stick, a skewer or a toothpick. Use one of these items to poke the cake slightly in the middle/centre.
3. If it comes up with some wet batter, crumbs or stickiness on it, the cake needs to bake some more. If it is dry, then the cake is done.

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