Season of Mangoes is here but unfortunately due to pandemic Covid-19, we all are facing indefinite lockdown and we all are under home quarantine for our safety. This is the reason we will not be able to enjoy mangoes. I can just recall how I ate mangoes last year. I also remember that I baked Mango Cake last year. In this blog I will be sharing the recipe of the Mango Cake so that if the lockdown gets over and mangoes are available you all can give this recipe a try.

Preparation Time: 45 minutes
Baking Time: 50-60 minutes
Assembling of Cake: 90 minutes
Serves: 12 slices
Course: Desserts

Ingredients:
Mangoes (of your choice) 4 large
Plain Flour 2 1/2 cups
Sugar 1 cup
Eggs 4
Baking Powder 2 tsp
Baking Soda 1 tsp
Oil 1/2 cup
Milk 1/2 cup
Mango Essence 1 tsp
Salt A Pinch
Whipped Cream 6 cups
Simple Sugar Syrup 1 cup
Yellow Color (Optional)
Piping Bag 3
Star Nozzel
Directions:
For the Mango Sauce:
1. Peel the mangoes and cut them into small cubes. I have used Malda mangoes. Keep one mango’s cubes to decorate the cake whereas puree the rest of the mango. Now heat a pan and cook the mango puree for sometime. Keep the puree aside to cool completely.
Mango Spong Cake:
1. Place a pot over the stove and fill it 1/4th with water and let it boil. After the water boils, remove it from the heat. Now place the bowl over the pot in which you will prepare the cake batter. In that bowl, put the sugar and eggs, then whisk it till the sugar dissolves and the eggs turn pale and frothy. In this liquid add the other wet ingredients i.e. oil, milk and mango essence and mix well.

1. In another bowl, shift all the other dry ingredients i.e. flour, baking soda, baking powder and salt. Shift the dry ingredients at least thrice to remove any lumps. Now add the dry ingredients into the liquid mixture in batches and mix slowly. Don’t over mix the batter.
2. To the batter, add some mango cubes and about 2 tbsp of prepared mango sauce. Divide the batter equally in two 8-inched lined round cake pans. Tap the pan to remove any air bubbles.
3. Bake the cake in the pre-heated oven at 180°C for 50-60 minutes or till the poked toothpick comes out clean. Once the cake is baked, take it out of the oven and let it cool completely before assembling the cake. Assembling the Cake:
   1. Take one piping bag, fill it with the mango whipped cream, make a cut at the bottom and keep it aside. We’ll use this bag to layer and frost the cake.
4. Take the mango sponge cakes. Remove the butter paper from the sides and bottom of the cake. Slice the cakes into two equal horizontal halves. This way you’ll get 4 slices of the cake. Take a cake board, apply a spoon of the cream on the centre of the board and place first slice of the mango sponge cake.
5. Brush the sponge with the simple sugar syrup and take the bag of the mango whipped cream. Layer the first cake slice with the cream and spread evenly. Over the cream layer, spread some of the mango cubes and put another slice of the cake. Repeat the same process of layering the cake till three slices of cakes are used. In the last layer, place the flattest slice over it. Layering of the cake is done.
6. Cover the top and sides of the cake with a thin layer of the cream and spread well using a scraper or a spatula. Doing this will lock the cake crumbs. Keep the cake into the fridge for an hour. After an hour take out the cake and coat the cake again with a thick layer of cream and using a spatula or scraper get even plain top and sides.
7. Now pour the mango sauce over the top of the cake and also make drips on the sides of the cake at equal intervals.
8. Finally, decorate the top of the cake with mango cubes as per your likings and creativity. Serve the cake.