This was the cake I baked for HD’s birthday last year. And in another two months, it will be his birthday again… hehe… I don’t know why this poor thing waited and waited and waited… but finally it is here! 🙂
Actually, there is no point in baking a cake on his birthday. He will still complain that nobody bakes anything for him and doesn’t remember his special days. Darn, right! I tell him that it is just that he is growing old and he doesn’t remember what all is being done for him. 😉 I am really surprised that just another week and InShaAllah ,we will move into our thirteenth year of life together and I have not planned anything yet! Yikes… this is so unusual of me! Normally, the cake to be baked is planned months in advance and execution starts from a week, so I should have been ready by now, but alas, that’s not the case. I had so many ideas buzzing in my head, however they all seem to have sunk somewhere. Especially being on a vegan diet means I cannot use butter and eggs, and not using them does not justify a celebration cake! 😉 So I am still wondering what to bake… Cooking is out of question as it will be our normal meals and the celebration we have is only in the form of cakes, so I need to be prepared at least to do something… I am feeling like a bad wife now. 😉
A classic yellow cake is an American cake that has more egg yolks in it and hence the color and the name. And if you go on a search, a white cake has more egg whites than yolks! 😉 InShaAllah, that will be for trial once I am out of my vegan diet… hehe… I have adapted the recipe from here and it is fairly simple to make. I have preferred to keep it plain, you can make a marble cake of this batter by adding a couple of tablespoons of cocoa powder into half the batter. Seems interesting, right? The mango glaze gave it a nice tangy edge and we enjoyed having this cake over tea on a bright weekend afternoon. You can simply dust with icing sugar or couple it up with chocolate ganache as well – the list is endless! I feel this cake would make a nice party cake, when doubled and nicely decked up, since it is a sturdy cake. Off to the recipe…
- 120 gm butter, softened
- ½ cup sugar
- 2 large eggs
- 2 large egg yolks
- 1½ tsp vanilla extract
- 1½ cup all purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- 1 cup buttermilk
- For mango glaze:
- 1 small mango, pulped
- Juice from ½ orange
- 2 tbsp sugar
- 20 gm butter
- Preheat oven to 180 degrees. Grease and flour a fluted pan or any 8 inch pan.
- Sift the dry ingredients together and set aside.
- Beat the butter and sugar using a hand mixer till light and fluffy.
- Add one egg at a time and beat after each addition till combined.
- Add in the egg yolks one at a time and beat till combined. Add in the vanilla.
- Now reduce the speed of the mixer and add the dry ingredients and buttermilk alternatively, ie. add ⅓ of the flour and beat, then add half the buttermilk and beat, add another ⅓ of the flour, then buttermilk and finally the flour, beating just to combine. Do not overbeat!
- Transfer the batter to the pan and bake for 30 minutes or till a skewer comes out clean.
- Cool in pan for 10 minutes, then flip onto the cooling rack.
- For making the glaze, melt the butter in the microwave. Combine all other ingredients and whisk well.
- Keep the cooled cake on a plate and pour the glaze all over. Slice and enjoy!