MANGO MILK CAKE

I tried the viral milk cake a few months back, marveling at its simplicity and creamy texture that seemed to melt in my mouth with every bite. But now, I’m back with another milk cake creation, and this time, it’s infused with the vibrant flavors of mango, promising a richer, more indulgent experience.

I can’t help but feel a surge of excitement at the thought of combining the velvety smoothness of milk cake with the tropical sweetness of ripe mangoes. Get ready to join me on this tantalizing adventure as we dive into the world of mango milk cake.

INGREDIENTS USED IN MANGO MILK CAKE

•  SUGAR

The most obvious reason is that sugar adds sweetness to the cake, making it enjoyable and satisfying to eat. Sugar helps keep the cake moist, preventing it from becoming dry and crumbly during the cooking process. I have used castor sugar for this recipe.

• OIL

Oil adds tenderness to the cake’s crumb. It coats the flour particles and interferes with gluten formation, resulting in a more delicate and less chewy texture. It is often easier to mix into cake batters compared to solid fats like butter. It can be blended more uniformly with other ingredients, ensuring an even distribution of fats throughout the batter.

• MANGO PUREE

The secret ingredient behind the tantalizing mango flavor in my mango milk cake is none other than the glorious mango puree. This luscious concoction is crafted by blending ripe mangoes into a smooth, velvety consistency, capturing all the essence and sweetness of the fruit in its purest form.

• MILK

Milk helps dilute the batter to achieve the desired consistency. This makes the batter easier to work with and results in a smoother texture. In recipes that use baking powder as a leavening agent, milk can react with it to produce carbon dioxide gas. This gas creates air bubbles within the batter, causing the cake to rise and become fluffy. I have used Nestle Milk for this recipe.

• ALL-PURPOSE FLOUR

Flour helps absorb the moisture from other ingredients in the batter, which contributes to the cake’s texture and prevents it from being overly wet. It interacts with leavening agents like baking powder and baking soda to create gas (usually carbon dioxide) that causes the cake to rise. Flour is a primary structural ingredient in cakes. It provides the framework for the cake’s crumb and gives it a cohesive texture. It also produces a tender crumb in the cake.

• LEAVENING AGENTS

Baking powder and baking soda are used in this cake recipe as raising agents. Leavening agents introduce gas bubbles into the cake batter. When heated in the microwave, these bubbles expand, causing the cake to rise and become airy. The rise from leavening agents helps the cake cook more evenly in the microwave, ensuring that the center and edges of the cake cook at a similar rate.

EQUIPMENTS USED FOR MANGO MILK CAKE

This recipe comes together quickly and hardly needs any equipment.

To mix all my ingredients together, I’m using Borosil’s 100% Borosilicate Glass Bowl which is microwave and oven safe, plus the bowls are super easy to clean and handle, which makes my baking process totally hassle free! 

Not a single day goes in my kitchen when I don’t use my set of Measuring Cups and Measuring Spoons. 

Spatula and whisk to bring the batter together.

OTHER SIMILAR RECIPES ON THE BLOG

1. MOCHA MILK CAKE
2. RASMALAI CAKE
3. ROSE MILK CAKE

TIPS FOR MAKING MANGO MILK CAKE

1)Before making the sponge, make sure to grease your baking dish with oil or butter. You can also line the dish with parchment paper.

2)Make sure all the ingredients are at room temperature when making the sponge.

3)Don’t forget to prick the cake properly before adding the mango milk soak so that the cake absorbs the milk properly.

4)Refrigerate the cake for 30 mins after pouring the milk mixture.

MANGO MILK CAKE

 

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Ingredients

• ½ cup milk
• 1 tsp vinegar
• ½ cup sugar
• ¼ cup sunflower oil
• ½ cup mango puree
• ½ tsp vanilla extract
• ¾ cup all purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• For the soak
• 1+ ½ cup milk
• ¼ cup condensed milk
• ½ cup mango chunks
• For the garnish
• Whipped cream
• Mango chunks

Instructions

1. Preheat the oven to 180 degrees Celsius.
2. ⁠Add milk and vinegar in a bowl and let it sit for 5 mins to curdle.
3. ⁠Add sugar, oil, mango puree and vanilla extract to the milk mixture and whisk really well to make it homogeneous.
4. ⁠Dump in the flour, baking powder and baking soda and whisk again to combine and make a smooth batter.
5. Transfer this batter into a baking dish and bake for 30 mins or till the skewer inserted in the centre comes out clean.
6. Meanwhile, make the soak by blending milk, milkmaid and mango chunks till it is smooth and lump free.
7. Poke the baked cake using a skewer while it is still hot and pour the soak mixture all over it.
8. Once the cake has soaked the liquid, refrigerate for about 15 mins.
9. Garnish it with a generous layer of whipped cream and some mango chunks.

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If you like my mango milk cake recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!