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Mango Upside Down Cake

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Published under: CakesMango

Mango Upside Down Cake
Cake Flour (Maida) – 3 cups
Baking Powder – 2 tsp
Mango Puree – 2/3 cup
Vanilla Extract – 2 tsp
Eggs – 6, separated
Sugar – 2 cups, granulated
Milk – 2/3 cup
Butter – 3 to 4 tblsp, unsalted
Salt – 1/2 tsp

For the mango topping:
Butter – 2 to 3 tblsp
Brown Sugar – 1 cup
Mangoes – 4, peeled, flesh chopped or sliced


1. Heat butter in a pan over medium flame.
2. Add the brown sugar and simmer for 3 to 4 minutes.
3. Pour this into a greased cake tin and add the mangoes (reserve some for garnish).
4. Spread the mango pieces and keep aside.
4. Mix the flour, salt and baking powder in a bowl. Whisk well.
5. Cream the butter and sugar until fluffy or for 10 minutes, in a blender.
6. Add the egg yolks and vanilla.
7. Beat well until combined.
8. Add half of the flour mixture and mix well.
9. Add the milk, mango pure and remaining flour. Mix well.
10. Separately, beat the egg whites until soft peaks form.
11. Add this to the batter and gently pour into the tin.
12. Bake for 45 to 60 minutes or until a toothpick inserted comes out clean.
13. Remove and cool for 10 to 20 minutes.
14. Invert the cake onto a plate.
15. Garnish with mango slices.
16. Slice and serve.

image credit: honestcooking.com

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