Eggless Fresh Mango Sponge CakeVeg

1

In a bowl, sift together the maida (all-purpose flour), baking powder, and baking soda. Set aside.

2

In a large mixing bowl, whisk together the sunflower oil and caster sugar for a few minutes until the sugar starts to dissolve.

3

Blend fresh mangoes in a blender until smooth to create mango purée. Measure 1 cup and add it to the sugar and oil mixture.

4

Stir in the vanilla extract and milk.

5

Gradually sift the dry ingredient mixture into the wet ingredients and fold gently until you have a smooth, well-combined batter.

1

Preheat your oven to 180°C.

2

Pour the batter into an 8-inch cake pan lined with parchment paper.

3

Bake for 40 to 45 minutes.

4

Repeat the process if you wish to make a second layer for the cake.

1

In a mixing bowl, beat together the softened cream cheese, softened butter, vanilla extract, and cardamom powder until the mixture is light and fluffy.

2

Sift in the icing sugar and continue to beat with an electric mixer until the frosting is smooth.

1

Pipe a border of the cream cheese frosting around the edges of the first cake layer.

2

Spread a generous layer of fresh mango purée in the center.

3

Spread a thin layer of the cream cheese frosting on the second cake layer, then carefully flip and place it on top of the first layer.

4

Pipe more frosting over the top layer and decorate with thinly sliced fresh mangoes.