Eggless Mango Milk Cake Recipe in a Pan | No Oven | Make Mango Cake without Oven | Chef Sanjyot Keer скачать в хорошем качестве

Eggless Mango Milk Cake Recipe in a Pan | No Oven | Make Mango Cake without Oven | Chef Sanjyot Keer

Mango Milk Cake (No oven, No Microwave, No Cooker) Prep time: 10-15 minutes Cooking time: 45-50 minutes Serves: 8 slices Ingredients: Vanilla Sponge MILK | Milk 1 CUP / 240 ML (LUKEWARM) VINEGAR | Vinegar 2 TSP BUTTER | Butter 1/3 CUP / 70 GRAMS VANILLA ESSENCE | Vanilla Essence 1 TSP REFINED FLOUR | Maida 1 CUP / 160 GRAMS POWDERED SUGAR | Powdered Sugar 1/2 CUP / 70 GRAMS BAKING POWDER | Baking Powder 1 TSP BAKING SODA | Baking Soda 1/2 TSP Mango flavoured milk mixtture MILK | Milk 2 CUPS / 480 ML CONDENSED MILK | CONDENSED MILK 1/2 CUP / 160 GRAMS FRESH CREAM FRESH CREAM 1/2 CUP / 120 GRAMS MANGO | Mango 1 NO. Toppings/Garnish WHIPPED CREAM | Whipped Cream MANGO | Mango Method: Add the milk to a bowl, then add the vinegar. Stir gently and let it rest for 2–3 minutes. This acts as a buttermilk replacement, the vinegar helps make the cake softer. Next, add the melted butter and vanilla to the milk mixture, and whisk well to make a lump-free wet mixture. Place a sieve over the bowl and add the refined flour along with all the remaining dry ingredients. Sift everything together. Whisk until a smooth, lump-free batter is formed. Do not over-whisk. Transfer the batter into a non-stick fry pan and tap it a few times gently to release any air bubbles. Place the pan on the stove, cover it with a lid, and cook on the lowest possible flame for 15 minutes. If the lid has a steam vent, seal it with a piece of foil. While the sponge is baking, prepare the mango-flavoured milk. Cut the mango and add all the pulp to a mixer jar. Add a few ladles of milk and blend. Strain the mixture and combine it with the remaining milk. Add condensed milk and fresh cream, stir well & the mango-flavoured milk is ready. After 15 minutes of cooking, remove the lid and check the sponge. The sides and edges will be cooked, but the top may look slightly raw. Switch off the flame, cover the pan again, and let it rest for 10–15 more minutes. The residual heat will finish the cooking. Once rested, open the lid and check doneness by inserting a toothpick, it should come out clean. Let the sponge cool completely before demoulding. Use a spatula to lift it out gently, it should release easily. Carefully flip it onto a large plate or chopping board and cut it into 8 equal slices. Poke holes into the sponge using a fork. Pour a few ladles of the mango milk onto the sponge, ensuring you cover it evenly, including the sides and edges. Reserve the remaining milk to serve later. Cover with a large lid and set it in the fridge for a few minutes to allow the sponge to soak the milk. Meanwhile, whip the cream and chop mangoes for topping. Once cooled and set, serve the delicious mango milk cake. Decorate with whipped cream and chopped mangoes, and pour some of the mango-flavoured milk around each slice while serving. #mango #yfl #SanjyotKeer Follow Your Food Lab on:   / yourfoodlab     / yourfoodlab   Follow my personal handles here: (Chef Sanjyot Keer)   / sanjyotkeer     / sanjyotkeerofficial   https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Intro 0:00 Cake Batter 1:17 Cooking Vanilla Sponge 2:37 Mango Flavored Milk 5:07 Continuation of Sponge 6:41 Demoulding & Cutting 7:56 Soaking the cake 9:30 10:36 outro 11:38