Mango juice cake with aquafaba icing

 Mango juice cake with aquafaba icing 

Quick recipe tip -

1. In this recipe I have used mango juice.

2. Any fruit juice can be used.

3. Fresh juice or store bought juice both can be used.

4. Instead of olive oil any cooking oil can be used.

5. Preheat oven at 180°c for 10 minutes before baking.

6. Grease and dust baking tin properly OR grease and place butter paper at the bottom of the tin and then pour the cake batter.

7. Baking temperature may vary in other ovens, so keep a watch after 35 minutes. Mine gets properly baked in 40 minutes.

Dry ingredients - 

1 cup + 1/3 cup maida

1/2 tsp baking powder

1 tsp baking soda

Pinch salt 

Wet ingredients - 

3/4 cup mango juice

3/4 cup powdered sugar

1/2 cup curd

1/2 cup olive oil

1 tsp vanilla essence

1 tbsp honey

1 tbsp white vinegar

1 tbsp orange marmalade 

For jaggery syrup -

1/4 cup powdered jaggery

1/4 cup water 

Aquafaba icing -

1 cup aquafaba chilled

1 cup sugar

2 tsp cocoa powder 

For garnish -

5 almonds finely chopped

5 pistachio finely chopped 

1 tbsp drinking chocolate 

Method for cake batter -

1. In a bowl sieve maida, baking soda, baking powder and salt. Mix well. Maida mix is ready. Keep aside.

2. In another bowl mix powder sugar and mango juice. Mix well till sugar is properly dissolved.

3. Add olive oil and mix well.

4. Add curd and mix well. 

5. Add vanilla essence and mix well.

6. Add maida mix (half portion or few tablespoons at a time). Mix well. 

7. Add white vinegar and honey. Mix well.

8. Add orange marmalade and mix well.

9. Mix well. There should be no lumps in the batter. Cake batter is ready.

10. Grease oven proof cake tin and line  it with butter paper. Add cake batter in the cake tin. 

11. Place the cake tin in the preheated oven. Bake it at 180°C for 40 minutes.

12. After the cake is properly baked take it out on the wire rack and let it cool.

13. Take the cake out of the cake tin.

14. Remove butter paper from the cake and let it cool completely before icing.

For aquafaba icing -

1. Take chilled aquafaba in a bowl. 

2. Whisk it on high till it gets foamy. Add powdered sugar 1 tsp at a time. 

3. Aquafaba will gets more foamy and doubles in volume. Add cocoa powder.

4. Whisk again on high speed.

5. Whisk till soft peaks are formed.

For jaggery syrup - 

1. In a small bowl mix jaggery and water. Mix till jaggery is properly dissolved.

Method for icing on the cake -

1. Brush the whole cake with jaggery syrup.

2. Spread icing on the cake.

3. Cover the whole cake with aquafaba icing.

4. Sprinkle almonds on the sides and  pistachio in the centre.

5. Sprinkle drinking chocolate with tea strainer on the whole cake.

6. Mango juice cake with aquafaba icing is ready.

7. Slice it. Serve it as a dessert.

Cook, Click & Post before you have a toast!