It's Just a Simple Birthday Cake ～ Mango Yogurt Cake 芒果优格蛋糕

I made this cake for D's birthday on 27th April.

I chose mango as the theme of the cake not just because it is in season now, it is also one of D's favourite fruits. Another reason is the recent hot weather, a cake made of fruit is a much better choice, definitely no chocolate.

There were no frosting and no whipping of cream as well as I wanted to keep my cake simple (excuse for my laziness and lack of frosting skill :P). I only used store bought yogurt as fillings and added some fresh mango cubes.

Before I made up my mind on this cake, I had actually flipped through all cake books that I owned and visited almost all my favourite food blogs to look for a mango cake recipe. However, at the end I still chose to try my luck to create my own cake.

I referred to the SP Bananas Cake recipe and substituted bananas with mangoes and made some other minor changes.

The cake tasted very refreshing and D liked it very much. D is never a cake or pastry person, so when he said he liked this cake very much I hope he really meant it, not just entertaining me. :P

Ingredients:
(A)
160g mango flesh (about 1 ½ mangoes) (use very ripe mangoes)
60g yogurt (I used Marigold non-fat peach & mango yogurt)
1/8 tsp salt
½ tsp vanilla extract (optional)
(B)
4 eggs
150g sugar
1 tbsp SP (aka ovalette or sponge cake emulsifier)
(C)
200g cake flour
1 tsp baking powder
½ tsp baking soda
(D)
80g butter (melted)

Fillings:
200g yogurt (I used Marigold non-fat peach & mango yogurt)
mango flesh from ½ mango (cut into small cubes)

Method:
1) Line the bottom of an 8" round pan with baking paper and grease the side with butter. Preheat oven to 180C.
2) Use a blender to blend (A) together.
3) In a mixing bowl, add (B), use an electric mixer to beat till incorporated.
4) Add (A), beat till well mixed (about 1 - 2 mins)
5) Sift in (C), beat till ribbon stage (batter should be thick and fluffy)(about 5 - 6 mins).
6) Add (D) and beat till well mixed (about 1 mins).
7) Pour the batter into prepared pan and bake in preheat oven at 180C for 45 mins or until a skewer inserted and come out clean. Cool on wire rack.
8) Slice the cake horizontally into 2 pieces. Spread the mango fillings evenly and cover with another piece of cake. Dust some icing sugar on top if you like. Keep the cake in fridge if not consuming immediately.

Note:
1) I lowered the temperature to 170C after baking for 15 mins.

2) If I were to make this cake again I will add in some orange or lemon rinds to enhance the tangy taste. I wanted to do so but forgot to add in until the cake was done (how forgetful I am!).