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Mouthwatering Mango Kulfi-Inspired Cake Recipe

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Ingredients

Adjust Servings:
1 cup whole milk at room temperature
6 large egg whites at room temperature
1 tablespoon orange flower water at room temperature
1/4 teaspoon vanilla extract
2 1/4 cups cake flour plus
1 - 2 tablespoon flour for the pans
1 3/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon table salt

Nutritional information

618.2
Calories
333 g
Calories From Fat
37 g
Total Fat
22.5 g
Saturated Fat
93.6 mg
Cholesterol
534.5 mg
Sodium
67.2 g
Carbs
1.1 g
Dietary Fiber
45.3 g
Sugars
7 g
Protein
177g
Serving Size

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Mouthwatering Mango Kulfi-Inspired Cake Recipe

Features:
    Cuisine:

    This is the second of 2 recipes that I saved from a food blog I came across the other day. The creator, Roopa. is so imaginative & this cake is simply stunning when decorated! Quite a fusian recipe - East meets West when you team up an Indian classic like Mango Kulfi & a Western favourite like the sponge cake!

    • 105 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Stunning Mango Kulfi Cake,This is the second of 2 recipes that I saved from a food blog I came across the other day. The creator, Roopa. is so imaginative & this cake is simply stunning when decorated! Quite a fusian recipe – East meets West when you team up an Indian classic like Mango Kulfi & a Western favourite like the sponge cake!


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    Steps

    1
    Done

    Make the Cake:

    2
    Done

    Set an Oven Rack in the Middle Position. Heat the Oven to 350? F. Spray the Bottoms of Two 9-Inch Round Cake Pans With Nonstick Cooking Spray or Lightly Butter Them. Line the Bottoms With Parchment Rounds. Spray or Butter the Paper Rounds and Dust the Pans With 1 Tablespoon of Flour Each. Invert the Pans and Bang Them Out Over the Sink to Remove Excess Flour.

    3
    Done

    Make Your Mango Reduction by Simmering the Cup of Alphonso Mango Puree For About 25 Minutes Until It Is Reduced by of Its Original Volume. When Reduced Remove from Heat, Allow to Cool Then Chill While You Make the Cake.

    4
    Done

    Using a Fork, Mix the Milk, Egg Whites, Orange Flower Water, and Vanilla Extract in a Bowl Until Well Combined.

    5
    Done

    Add the Flour, Sugar, Baking Powder, Salt, and Cardamom to the Bowl of a Stand Mixer or a Large Mixing Bowl. Using Your Thumb and Forefinger, Crush the Saffron Threads Over the Bowl. Using the Paddle Attachment (if Using a Stand Mixer), Blend the Dry Ingredients at Low Speed For About 5 Seconds. Add the Butter and Beat at Low Speed Until the Mixture Resembles Moist Crumbs, About 1 Minutes.

    6
    Done

    Add All but Cup of the Wet Ingredients and Mix at Medium Speed (6 on a Stand Mixer, or High Speed With a Handheld Mixer) For 1 Minutes. Add the Remaining Mixture and Beat For Another 30 Seconds. Scrape Down the Sides of the Bowl and Beat For Another 20 Seconds.

    7
    Done

    Divide the Batter Between the Two Pans and Spread It Out to the Walls and Smooth Out the Tops. Bang the Pans Against the Counter a Few Times to Even Out the Batter.

    8
    Done

    Arrange the Pans on the Oven Rack So That There Is at Least 3 Inches of Space Around Each Pan (this Allows For Proper Air Circulation and Even Baking). Bake For 23-25 Minutes; a Toothpick Should Come Out Clean.

    9
    Done

    Let the Cakes Cool in the Pans For 5 Minutes, Then Invert Them Onto a Plate and Then Onto a Cooling Rack. Let the Cakes Cool Completely Before Frosting.

    10
    Done

    After the Cakes Are Done, Spread the Pistachios on a Baking Sheet and Bake Them at 350? F For 3-4 Minutes to Lightly Toast Them.

    Avatar Of Halia Peck

    Halia Peck

    Culinary adventurer on a mission to explore global flavors and cuisines.

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