Depression Mango Cake Baked in Rice Cooker (No Eggs, No Milk)
Depression Mango Cake Baked in Rice Cooker (No Eggs, No Milk)

Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, depression mango cake baked in rice cooker (no eggs, no milk). One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Great recipe for Depression Mango Cake Baked in Rice Cooker (No Eggs, No Milk). #mycookbook Mango season has come! I use a very sweet variety of mango. If your mangoes aren't that sweet, feel free to add more sugar.

Depression Mango Cake Baked in Rice Cooker (No Eggs, No Milk) is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Depression Mango Cake Baked in Rice Cooker (No Eggs, No Milk) is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook depression mango cake baked in rice cooker (no eggs, no milk) using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Depression Mango Cake Baked in Rice Cooker (No Eggs, No Milk):
  1. Take 3 cup self-rising flour
  2. Prepare 1 cup sugar
  3. Get 1/2 tsp salt
  4. Prepare 2 tbsp white vinegar
  5. Make ready 150 ml oil (I used sunflower)
  6. Prepare 1/2 tsp vanilla extract
  7. Prepare 1 cup pureed mango
  8. Take 1 cup water
  9. Get extra oil (about 1 tbsp)

I use a special rice cooker that can "bake" cake. Pour cake batter into the pot; Place the inner pot inside the rice cooker base. Note: do not forget to wrap the lid with a clean cloth; Press down to cook. Note: if your rice cooker has no cake button just press it down many times until the cake is cook.

Steps to make Depression Mango Cake Baked in Rice Cooker (No Eggs, No Milk):
  1. Combine flour, salt, sugar, and mix well.
  2. Make three holes. Pour vinegar to one hole, oil to another, and combination of mango + water to the last hole. Mix well.
  3. Add vanilla extract. Mix well to avoid lumps. No need to use a mixer, but you can use a whisk for better consistency.
  4. Pour extra oil to the rice cooker and coat it evenly.
  5. Pour batter into rice cooker. I press "CAKE" section in my rice cooker. After 40 minutes have passed, check the cake. If it's still gooey, program it again to bake longer. In my case, it took 25 more minutes in my rice cooker.
  6. Cool the cake before slicing. Enjoy!

Repeat to press it few times until the cake. Kusina Chef showcases her custard cake recipe in this video. There are three sets of ingredients ā€” for the leche flan, for the cake base, and finally, for the meringue. For the base cake, she used all-purpose flour, white sugar, baking powder, salt, powdered milk, egg yolks, vanilla, oil, and water. This moist and spongy mango cake is layered with homemade easy mango pudding for a great fruity punch and further layered with this creamy dreamy whipped cream cheese frosting.

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