{"id":2470,"date":"2011-10-13T04:43:56","date_gmt":"2011-10-12T20:43:56","guid":{"rendered":"http:\/\/www.peepor.net\/pint\/blog\/?p=2470"},"modified":"2013-05-02T12:00:15","modified_gmt":"2013-05-02T04:00:15","slug":"mango-butter-cake","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=2470","title":{"rendered":"Mango Butter Cake Baked Differently"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" title=\"Mango Butter Cake\" alt=\"\" src=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2011\/10\/Mango-Butter-Cake.jpg\" width=\"650\" height=\"430\" \/><\/p>\n<p style=\"text-align: justify;\">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.<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\"><strong><em>Ingredients<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Topping: 25g butter, melted + 2 tbsp sugar<\/li>\n<li style=\"text-align: justify;\">Mango: 2 &#8211; 3 (big), sliced<\/li>\n<li style=\"text-align: justify;\">Lemon essence: 1 tsp<\/li>\n<li style=\"text-align: justify;\">Milk: 150ml<\/li>\n<li style=\"text-align: justify;\">Caster sugar: 300g<\/li>\n<li style=\"text-align: justify;\">Egg: 3<\/li>\n<li style=\"text-align: justify;\">Self-raising flour: 350g (or 325g plain flour + 4 tsp baking powder + 2\/3 tsp salt)<\/li>\n<li style=\"text-align: justify;\">Butter: 200g, melted<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong><em>Method<\/em><\/strong>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Preheat oven at 160 degrees. Grease cake tin with oil or butter.<\/li>\n<li style=\"text-align: justify;\">Mix 25g melted butter with 2 tbsp sugar for topping.<\/li>\n<li style=\"text-align: justify;\">Pour into greased tin and spread evenly.<\/li>\n<li style=\"text-align: justify;\">Line tin with mango slices. Set aside.<\/li>\n<li style=\"text-align: justify;\">Add lemon essence into milk. Set aside.<\/li>\n<li style=\"text-align: justify;\">Whisk sugar and eggs for 5mins in mixing bowl till thick, pale and increased in volume and till it leaves a trail.<\/li>\n<li style=\"text-align: justify;\">Add 1\/3 flour and whisk slowly. Then add in 1\/3 milk and whisk. Repeat process 2 more times.<\/li>\n<li style=\"text-align: justify;\">Whisk in melted butter slowly.<\/li>\n<li style=\"text-align: justify;\">Pour batter on top of mango slices in tin. Bake for 1 &#8211; 1.5 hrs.<\/li>\n<li style=\"text-align: justify;\">Cool for 20mins in tin before removing and serving.<\/li>\n<\/ol>\n<p><strong><em>Tricks<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">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.<\/li>\n<li style=\"text-align: justify;\">The addition of the butter and sugar topping helps to better secure the mango to the cake after it is baked.<\/li>\n<li style=\"text-align: justify;\">Leaving the cake overnight in the fridge makes for easier slicing and serving.<\/li>\n<li style=\"text-align: justify;\">Leaving the cake in the tin to cool first will allow the air to escape from above which prevents the cake from sinking.<\/li>\n<\/ul>\n<p><strong><em>Disclaimer<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">This recipe was adapted from one of those Sainsbury&#8217;s recipe magazines. I&#8217;ve changed the topping to mango instead of the original apricots and replaced half of the baking powder with double-acting baking powder.<\/li>\n<\/ul>\n<p><strong>Serving<\/strong>:<br \/>\n1 cake (about 10-12 slices)<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=2470\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>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 &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=2470\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[89,105],"tags":[229],"class_list":["post-2470","post","type-post","status-publish","format-standard","hentry","category-cake","category-english","tag-baked"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.10 - aioseo.com -->\n\t<meta name=\"description\" content=\"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. 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