Apart from the difference in the choice of fruits as compared to the previous one, this butter cake recipe also had an addition of milk and a sequence of whisking that made the cake a lot lighter and fluffier in texture right after baking. I also love how the mango sticks to the cake, which makes it a lot neater and easier for serving guests.
- Topping: 25g butter, melted + 2 tbsp sugar
- Mango: 2 – 3 (big), sliced
- Lemon essence: 1 tsp
- Milk: 150ml
- Caster sugar: 300g
- Egg: 3
- Self-raising flour: 350g (or 325g plain flour + 4 tsp baking powder + 2/3 tsp salt)
- Butter: 200g, melted
- Preheat oven at 160 degrees. Grease cake tin with oil or butter.
- Mix 25g melted butter with 2 tbsp sugar for topping.
- Pour into greased tin and spread evenly.
- Line tin with mango slices. Set aside.
- Add lemon essence into milk. Set aside.
- Whisk sugar and eggs for 5mins in mixing bowl till thick, pale and increased in volume and till it leaves a trail.
- Add 1/3 flour and whisk slowly. Then add in 1/3 milk and whisk. Repeat process 2 more times.
- Whisk in melted butter slowly.
- Pour batter on top of mango slices in tin. Bake for 1 – 1.5 hrs.
- Cool for 20mins in tin before removing and serving.
- I always prefer baking cakes with plain flour instead of buying self-raising flour because the extra plain flour can also be used conveniently to bake other things.
- The addition of the butter and sugar topping helps to better secure the mango to the cake after it is baked.
- Leaving the cake overnight in the fridge makes for easier slicing and serving.
- Leaving the cake in the tin to cool first will allow the air to escape from above which prevents the cake from sinking.
- This recipe was adapted from one of those Sainsbury’s recipe magazines. I’ve changed the topping to mango instead of the original apricots and replaced half of the baking powder with double-acting baking powder.
1 cake (about 10-12 slices)