Eggless Mango cake


Bakeathon 2016, Day 6

I am here with my go to mango cake recipe. I have made this cake multiple times now to know that it cannot get easier than this. The cake is as simple as whisking the dry ingredients together, adding the wet ingredients to it and baking it!

For the first couple of trials, I used whipped cream with a tinge of sugar for frosting the cake. Later I figured out that a bit of puree added to the whipped cream takes the taste of the cake up a notch. I am a big fan of sugar syrup in cakes and all my cakes are syrup sprinkled abundantly. The cakes are moist even without the syrup, but I like it better with the syrup.

I have a cake regimen, depending upon the work involved. For a birthday on Friday night, I finish baking by Wednesday. I would then take the cake out of the pan, cling wrap it and return the cakes back into their pans until its time to decorate. The cling wrap ensures that the cake stays moist. Day 2 is for making the frosting and then leveling & layering the cake. I try to finish off the frosting job completely by the second day, leaving me enough time to decorate patiently on the day of cake cutting. For a simple cake like this without fondant involved, I am done with almost all the work on Day 2 itself.Its difficult to do everything on the same day, so I like it when its spread over a couple of days with a lot of breathing room in between.

Read on for the recipe.


Recipe source: Cook’s hideout 

Makes: two 8″ cakes


Dry Ingredients:

  • 3 cups flour
  • 3 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cardamom

Wet Ingredients:

  • 2 cups mango puree
  • 1 cup milk (or 1 cup mango puree)
  • 2/3 cup vegetable/ sunflower oil
  • 1 teaspoon vanilla essence
  • 1 1/3 cup sugar

For mango glaze on top:

  • 1/2 cup mango puree
  • 1-2 tablespoons sugar
  • 2 teaspoons corn flour

For frosting the cake:

  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/4 cup mango puree (or left over mango glaze from above)

Simple sugar syrup:

  • 1 cup water
  • 1/2 cup sugar
  • Heat the sugar water  until the sugar melts into the water, mixing in between. Take off the heat and let it cool completely. Refrigerate until needed, this can be prepared ahead.



In a big bowl, whisk together the dry ingredients : 3 cups flour, 3 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt and 1 teaspoon ground cardamom. Whisk to combine everything well.


In a medium bowl, whisk the rest of the ingredients: 2 cups mango puree, 1 cup milk (or another cup of mango puree itself), 1 1/3 cups sugar, 2/3 cups oil and 1 teaspoon vanilla essence. Combine well. Now, add the wet ingredients to the flour mix.

IMG_6440 IMG_6444

Whisk everything together carefully so that no lumps remain. Pout into two 8″ pans and bake on a preheated oven at 350F/ 180C for about 35-45 minutes or until a skewer inserted into the middle of the cake comes out free of crumbs.

For the glaze, add the mango puree, sugar and corn flour into a pan. Mix well to make sure there aren’t any lumps. Now cook this mixture over medium heat stirring all the time until it thickens and coats the back of the spoon.

For frosting the cake, whip 2 cups of heavy cream with 1/4 cup confectioner’s sugar. Add a little mango puree or some of the glaze. I have used the glaze here. Mix it in carefully with a spatula making sure not to over beat the cream. Cut each cake into two layers and sprinkle the base layer with some sugar syrup (1 cup water + 1/2 cup sugar, heated until the sugar melts completely. Use only after its completely cooled down)

Fill with the prepared fresh cream and lay another layer of cake on top. Repeat the sugar syrup, whipped cream and cake layers. Once you are done with your layers, frost the cake completely. Add the mango glaze on top. Decorate as you wish. Refrigerate until the time of serving.


This is part of the Bake-a-thon 2016


Pound Cake

One pound of flour, one pound of butter, one pound of eggs and one pound of sugar. That’s what goes into a traditional pound cake. Well, people in the good old times can eat this cake without guilt.  The effort of creaming the butter and sugar together alone would earn them the right to enjoy this cake. But the current generation, with our hand & stand mixers, really can’t afford to make a cake with 450 gms of butter! So naturally, the recipe got modified to suit the modern times. Now most of the pound cakes just keep an approximate 1:1 ratio of the main ingredients.

I have never made a pound cake before, and I was very excited about it. This recipe is adapted from Rose Levy Beranbaum’s Cake Bible and was the Sweet Punch challenge for the month of July. I followed the given recipe as such – no modification, no deviation.


3 tablespoons Milk

3 large Eggs

1 ½ teaspoons vanilla

1 ½ cups sifted cake flour

¾ cup sugar

¾ teaspoon baking powder

¼ teaspoon salt

13 Tablespoons unsalted butter, softened (184 gms)


  1. Preheat your oven to 350 F. Butter an 8″X 4″loaf pan, or any six cup loaf or fluted tube pan.
  2. Lightly whisk together milk, eggs and vanilla in a medium bowl.
  3. Place dry ingredients in a large bowl and mix on low speed for 30 seconds, until blended.
  4. Add the butter and half the egg mixture, and mix until dry ingredients are moistened. On medium speed, beat for one minute. This will aerate and develop the cake’s structure. Scrape down sides.Add the remaining egg mixture in two batches, beating for 20 seconds between each addition. Scrape down sides.
  5. Pour batter into prepared pan. Smooth surface with a spatula. Bake for 55-65 minutes (35-45 minutes if baking in a fluted tube pan), until a wooden toothpick inserted into the center comes out clean.
  6. Let cake cool on a rack in the pan for 10 minuets before inverting onto a greased wire rack. If using a loaf pan, flip the cake over so the top is up.

This is my entry for Sweet Punch for the month of July and Celebrate Sweets – Cakes.

C for Cake

cakes by rajanis_18

Birthdays are always special. You feel excited for your close friends’ birthdays too- especially if you get to bake a cake for them.

Two of my close friends are celebrating their birthdays today! I baked a cake for my friend in Chennai and am sending my wishes to the one overseas. One of them worked with me for a long time, the other one was my room mate for a long time. They are both as close to me as one can get. So they will eat anything I cook or bake ;-)

So here is to Friendship- to birthdays – to cakes!

Recipe for a simple yellow cake.


Flour – 1 1/2 cups, sifted

Sugar – 1 cup

Butter – 1/2 cup (about 115 gms or 1 stick)

Eggs – 2, medium

Baking powder – 1 1/2 tsp

Milk – 1/2 cup

Vanilla Essence – 1/2 tsp

Salt – a pinch


  1. Preheat the oven to 180C (350F). Grease an 8″ round pan.
  2. Sift flour, baking powder and salt.
  3. In a big mixing bowl, cream butter and sugar till light and fluffy(I use my hand mixer for this).
  4. Beat eggs separately. Add it to the butter-sugar mix and continue beating for a minute or two.
  5. Add the flour and milk alternatively and keep beating in low speed. Add vanilla essence.
  6. Pour into the greased pan, level it and bake for 25- 30 minutes.
  7. Check for doneness by inserting a wooden skewer into the center of the cake. If it comes out dry or with a few crumbs, the cake is done. Else bake for 5 more minutes.

Ingredients for Butter cream Icing:

Butter – 3/4 cup (175 gms or 1 1/2 sticks)

Icing sugar – 2 1/4 cups

Milk  – 2 tbsp (optional)

Food coloring


  1. Beat the butter in a big mixing bowl(I used my hand mixer).
  2. Slowly incorporate icing sugar until well blended.
  3. Add milk, if necessary and continue beating until pale and fluffy.
  4. Add a drop or two of the required food coloring and beat until well mixed.

How I did it:

  1. I made the cake the previous day and wrapped it in two layers of grease-proof  paper(butter paper).
  2. Then I put it in a zip-lock cover and kept it in the freezer overnight.
  3. I made the butter cream icing the next day and decorated the frozen cake.
  4. I left the decorated cake to thaw itself out for about two hours.
  5. Sometimes the cake ‘sweats’ out. Its fine. This time, how ever, it didn’t.
  6. Icing over a frozen cake is easier and the cake turns out to be very moist.