Pandan Mango Cake
I always love making cakes with fresh fruits.Today's recipe is a mango cake with fresh cream. The flavoring used is pandan extract commonly used as a flavoring in south east Asian cooking. Pandan leaves is used in both savory and sweet dishes. The cake is a rich and flavorful butter cake with fresh mangoes and luscious whipped cream. Try this you will surely love it.
For the cake
All purpose flour-1 1/2 cup
Baking powder- 1 tsp
Baking soda- 1/2 tsp
Salt- 1/2 tsp
Sugar- 1/2 cup
Butter- 1 stick
Pandan extract- 1/2 tsp
Vanilla essence- 1/2 tsp
For the cream
Cream cheese- 5 oz.
Heavy whipping cream- 2 cup
Vanilla essence- 1/2 tsp
Powdered sugar- 1 cup
To make the whipped cream. Bring cream cheese to room temperature. Whip this soften cream for two minutes. Now into this 2 cup of chilled heavy whipping cream and essence and whip. Beat this in a low speed for one minute and then increase the speed to high. Add powdered sugar little by little and beat till the cream turns into soft stiff peaks. Cover and keep in fridge till it is time to assemble the cake.
To make the cake.Allow butter and eggs to come to room temperature. Sift flour,baking powder, baking soda and salt 2-3 times and keep aside.
Grease 8 inch round pan with butter. Line bottom with a strip of parchment paper and keep aside.
Pre heat oven to 350 degree F .
Using a hand mixer or a standing electric mixer cream butter till it is soft and creamy for about a minute. Add sugar one tbs at a time and continue mixing for three to four minutes. Once all the sugar is incorporated, scrap down the sides with a rubber spatula and cream the butter and sugar for another 5 minutes till it is fluffy,light and creamy white.
Add eggs one at a time and mix. Make sure it is completely incorporated before adding the next egg.
Whip till the batter is thick and light. Add vanilla essence and the pandan extract and whip for a few seconds.. Add flour little by little and fold in till smooth and velvety . Pour batter into prepared cake pan and place in the pre heated oven. Bake for 30- 40 minutes or until a tooth pick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes and then transfer to cooling rack and allow to cool down completely.
To assemble the cake: Slice the cake into two equal parts. Peel and prepare 3 mangoes. I sliced the mangoes for the top and chopped some into cubes to go in as filling with the cream. Place one sheet and spread a layer of whipped cream and then some chopped mangoes. Place the second layer and spread cream on top and the sides and decorate with mango slices. Refrigerate for one hour and enjoy!
Hope you will all enjoy!