For this twenty-second installment of the #SmallServeDesserts series, I present to you a selection of recipes tailored for those keen on exploring the art of baking in smaller portions, without the need to stock up on large quantities of ingredients. ❤️✨
Amidst the bountiful mango season🥭💫, now is the ideal moment to indulge in a variety of mango-based delights, with nothing quite as enticing as a delectable egg-free mango cake 💁🏻♂️✨ This airy and soft dessert formula is relatively straightforward to follow and serves as an excellent companion for leisurely tea sessions 💛 Give it a try today and witness this joyous creation swiftly become your preferred indulgence 🫶🏻
Ingredients
🥭1/4 cup superfine sugar
🥭2 tbsp oil
🥭1/4 cup mango pulp
🥭2 tbsp milk
🥭1 tsp vanilla essence
🥭1/2 cup all-purpose flour
🥭1/2 tsp baking powder
🥭1/8 tsp baking soda
🥭Chopped pistachios
Instructions:
1. Preheat the oven to 180 degrees Celsius and place parchment paper in a 4’’ round springform pan.
2. Blend together the superfine sugar and oil in a bowl until light and thoroughly combined. Introduce the mango pulp into this blend.
3. Incorporate the vanilla essence and milk into the mixture and blend once more.
4. Sift the flour, baking powder, and baking soda into the same bowl, then gently fold in the mixture without overmixing.
5. Pour the batter into the prepared cake pan and top it with the chopped pistachios.
6. Bake at 180C for 20-25 minutes or until a skewer inserted in the center emerges clean.
7. Let the cake cool before serving
bake with shivesh, shivesh bhatia, mango cake, eggless mango cake, baking channel, how to make mango cake at home, egg-free recipes, baking, food blogger, mango sponge cake, tea time cake, egg-free mango sponge cake, mango recipes, mango, mango desserts, quick recipes, shorts, viral shorts, viral recipes, recipes
Credit: YouTube/Bake With Shivesh
