A soft and moist butter cake with faint mango flavour coming from the mango yogurt. As there was tiny mango fruit in the yogurt, I saved the time having to cut a whole mango just for the small quantity of mango needed 😆
Yield: one loaf of cake
Pan size: 26 x 10 x 7.5 cm
Ingredients
All ingredients in room temperature110g salted butter, softened
100g caster sugar
3 eggs, about 55g each
115g top/cake flour
15g milk powder
3g baking powder
35g mango yogurt, 1.5% fat
15g golden syrup
Directions
1. Coat the cake pan with butter, and dust some flour over. Set aside.
2. Mix mango yogurt and golden syrup in a small cup. Set aside.
3. Mix top flour, milk powder and baking powder in a bowl. Set aside.
4. Beat 3 eggs in a small mixing bowl till frothy. Set aside.
5. Cream softened butter with castor sugar till pale and light.
6. Gradually mix in the beaten egg from (4). Wait for the beaten egg to incorporate with the butter before adding the next batch.
7. Sieve in the flour mixture from (3) and mix manually using the whisks. Add the flour mixture in a few additions.
8. Pour in the mango yogurt mixture from (2) and mix well.
9. Pour the batter into the prepared cake pan from (1).
Bang the cake pan to level the batter and get rid of trapped air bubbles.
10. Bake in a preheated oven at 150℃, at middle rack, for about 40 minutes or till the cake is cooked. If you want a neat groove running through the centre line, you can use a sharp pointed knife to slit the cake at the 30th minute.
Increase the oven temperature to 170℃ for 5 to 10 minutes to give the cake a nice golden crust and aroma.
11. Transfer the cake out of the oven and let it stays in the pan for about 10 to 15 minutes.
Invert out the cake and let it cool down over the cooling rack.
Cut and enjoy it warm 😋
Update: 11 May 2018
I slit a shallow long cut through the middle line at the 30th minute into baking to give the cake a cleaner and more uniform groove :)
11. Transfer the cake out of the oven and let it stays in the pan for about 10 to 15 minutes.
Invert out the cake and let it cool down over the cooling rack.
Update: 11 May 2018
I slit a shallow long cut through the middle line at the 30th minute into baking to give the cake a cleaner and more uniform groove :)
Hello, may I ask if I can replace golden syrup with honey cos I didn't have it at home. Thanks.
ReplyDeleteHi Jessie, you can either replace the golden syrup by honey or condensed milk :)
DeleteThanks a lot for your kindness in sharing.
DeleteHi, if I have mango to use but no yoghurt , can I replace 35g of yogurt to 35g of cut mango (mixture of juice n flesh)?
ReplyDeleteHi Michelle, I think it should be okay, but in purée form should be better 😊
DeleteI don't have a 26 x 10 x 7.5 cm loaf pan. Can I use the regular size loaf pan (9*5 inches) instead or round pan? Your advice is much appreciated. Thank you.
ReplyDelete