无蛋芒果蛋糕EGGLESS MANGO CAKE

将烤箱预热至180℃；在8寸圆形烤盘上涂油铺上烘焙纸。Pre -heat the oven to 180 degree C and line two 8 inch round cake pan with parchment paper.

在搅拌缸内将中筋面粉、发粉及苏打粉拌匀。In a bowl whisk together flour, baking powder and baking soda and set a side.

在另一个碗内将糖及油搅拌均匀，加入芒果泥。Whisk together castor sugar and oil in a separate bowl until pale and well combined.

加入香草味香精和牛奶，混合均匀后加入粉料，搅拌成滑面糊。Add the vanilla extract and milk.

将糊料倒入烤盘内，放入烤箱以180℃烤30-35分钟。Gently fold in the flour and mix until everything is well combined there are no large flour pockets in the batter.

以竹签插入取出干净来测试熟度。Transfer the batter to the prepared cake pan.Bake at 180C for 30-35 minutes or only until a skewer inserted in the center comes out clean.

奶油霜做法：将芝士奶油、牛油、香草味香精及豆蔻粉拌打均匀，缓缓加入糖粉，拌打至细滑。For Frosting：While the cake is baking, prepare your frosting by beating cream cheese, butter, vanilla and cardamom together. Add icing sugar slowly in batches and beat until well incorporated.

蛋糕出炉后，待冷就可以奶油霜及新鲜芒果装饰。After the cakes have cooled, assemble your cake by frosting it and decorate with fresh mango slices. Enjoy.