MasterChef Pankaj Bhadouria's video: Fresh Mango Cake Softest Ever Mango Sponge Cake How to make Mango Glaze Pankaj Bhadouria

Fresh Mango Cake | Softest Ever Mango Sponge Cake |How to make Mango Glaze | Pankaj Bhadouria Sharing a Mango Cake recipe that is full of the freshness of season’s best Mangoes! Also sharing along with the Mango Cake, a recipe of Mango Glaze that can be prepared with just 3 ingredients- mango pulp, sugar and corn flour! The Mango Cake has the flavour of mango not just in the Mango glaze covering it, but also the Cake base, the Mango cream. Together, they make for a delightful mango cake that will be loved by all! Also sharing the secret to a super fluffy spongy cake- whip the egg whites and yolks separately! Try out the recipe of Mango cake and let me know how you liked it! Thank you for watching! 💫 And don’t forget to subscribe here: https://goo.gl/mQwVjN **************************************************************************** Recipe : Fresh Mango Cake Ingredients: 6 eggs 1 tsp lemon juice 1 Cup + 4 tsp castor sugar ½ cup mango puree ¼ cup oil 1 cup flour 1 tsp baking powder A pinch salt 2 – 4 drops yellow food color (optional) For the Glaze: ½ cup mango puree 1 cup sugar 1 cup water 1 tsp Corn flour 2 – 4 drops yellow food color To garnish: 4 cups whipped cream 1 ½ cup chopped mango Mint leaves Method: Separate the egg yolks and whites. Using a hand beater, beat the egg whites in a bowl with the lemon juice until soft peaks. Next, add 2 tsp sugar, blend and add 2 tsp sugar more and continue beating until stiff peaks form. Set aside once done. In another bowl, combine the egg yolks and sugar. Beat well till light and fluffy. Then, add the mango puree and oil, continue beating. Next, add the edible color and essence and mix well. Add in the flour and fold in well making sure there are no lumps. Fold in the egg whites mixture, with the batter. Fold it carefully. Once the batter is ready pour it into two 7-inch baking dish, lined with parchment paper only at the base. Bake this in a preheated oven for 50 to 60 mins on the top & bottom mode at 170 degrees C. The cake should spring back when pressed in the centre. Once done let it sit for an hour before removing it from the cake dish. To make the mango glaze, cook the sugar with the water and bring to a boil. Cook for 3-4 minutes. Add the mango puree and mix well till combined. Dissolve the corn starch in 2 tbsp water and add to the mango mixture. Cook till the mixture thickens. It will thicken further on cooling. To finish the cake, mix 1 cup chopped mangoes into 3 cups whipped cream. Remove the brown crust from top of the cake. Cover with a layer of cream mango mixture. Place the second cake layer on top. Cover with a layer of cream mango mixture. Level the top. Spread the mango glaze on top. Pipe out florets with whipped cream on the top border to give a finished look. Garnish with chopped mango pieces on the bottom border and the centre of he cake. Garnish with some mint leaves. Serve chilled. For more information on Pankaj Bhadouria, be sure to visit: https://www.pankajbhadouria.com Follow Pankaj Bhadouria on Your favourite Social Media: https://www.facebook.com/pbhadouria https://www.instagram.com/masterchefpankajbhadouria https://twitter.com/BhadouriaPankaj