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Two layers of moist sponge cake layered with a filling of homemade mango curd and loads of vanilla whipped cream.
This cake is so light and incredibly delicious! No eggs - No dairy! Recipe 👇👇👇
The Mango curd recipe is stable to use as fillings in cakes compared to mango puree/ sauce.
Sponge Cake:
•200ml ( 3/4 cup+ 1 tablespoon) Milk ( almond milk or any milk of your choice)
•1/2tsp White Vinear
•20ml (1 tablespoon) Plain Unsweetened Yogurt ( almond milk yogurt or any yogurt of yo
ur choice )
•140g (2/3 cup) Granulated Sugar / castor sugar
•60ml (1/4cup) Oil ( sunflower/ grapeseed)
•2 teaspoons Vanilla Extract with vanilla seeds
•10g (1 tablespoon) Corn Starch
•1 + 1/2 teaspoon Baking Powder
•1/4 tsp of Baking Soda
•1/2 tsp Cardamom Powder ( optional)
•150g ( 1 cup + 1/4cup) All Purpose Flour
•1/8tsp Salt
Method:-
-Preheat oven to 350f and grease two 6 inch round cake tins with oil and line it with baking paper. In a bowl combine room temperature milk, vinegar & yogurt. Let it sit for 5 min and then add sugar, oil & vanilla extract. Mix until sugar is almost dissolved.
- Combine and sift all the dry ingredients and mix it into liquid ingredients. Pour the cake batter equally into the prepared cake tins and bake at 350f for 25-30 minutes or until firm to touch.
Mango Curd Recipe:
•120g (1/2 cup) Mango Puree ( from fresh mango or canned mango puree)
•30ml (2 tablespoons ) Milk ( unsweetened almond milk or any milk of choice)
•30ml (2 tablespoons) Water
•35g (2 tablespoon) Granulated Sugar / Castor Sugar / Golden Sugar
•10g (1 tablespoon) Corn Starch
•25g (2 tablespoons ) Butter (soft) ( I have used salted vegan butter)
Vanilla Whipped Cream:
•360ml (1 cup + 3/4 cup) Whipped Cream (I have used unsweetened non dairy whipping cream)
•90g (3/4 cup) Powdered Sugar
•2 teaspoons Vanilla Extract