Eggless Mango Milk Cake Recipe in a Pan | No Oven | बिना ओवन के बनाइये मैंगो केक | Chef Sanjyot Keer

By Your Food Lab · 120 min

Ingredients

Instructions

1. Add the vinegar to the milk, stir gently and rest 2–3 minutes.
2. Whisk in the melted butter and vanilla until the wet mixture is smooth and lump-free.
3. Sift the refined flour with the remaining dry ingredients over the wet mixture, then whisk into a smooth batter without overmixing.
4. Pour the batter into a non-stick frying pan, tap gently to release air bubbles, cover and cook on the lowest flame for 15 minutes, sealing any steam vent with foil.
5. Meanwhile, blend the mango pulp with a few ladles of milk, strain, and combine with the remaining milk, condensed milk and fresh cream to make the mango milk.
6. After 15 minutes, switch off the heat, keep the lid on and rest 10–15 minutes more. Test with a toothpick; it should come out clean.
7. Let the sponge cool completely, then lift it out with a spatula and flip it onto a large plate. Cut into 8 equal slices and prick the surface with a fork.
8. Pour a few ladles of mango milk evenly over the sponge, including the sides, and reserve the rest. Cover and chill a few minutes to let it soak in.
9. Whip the cream and chop the mango for topping. Serve the cake topped with whipped cream and mango, with mango milk poured around each slice.

Summarized from Your Food Lab's video. Watch it for the details.

More recipes with

MilkCreamMangoCrème fraîcheCondensed milk