Prepare the Tin: Line a 4 inch X 4 inch cake tin with parchment paper and brush it lightly with oil.
Mix Dry Ingredients: Add 1 cup maida, ¼ teaspoon cardamom powder, 1 teaspoon baking powder, and ¼ teaspoon baking soda to a bowl. Whisk well and set aside.
Start the Wet Mixture: In another bowl, add ¼ cup oil and ½ cup sugar. Whisk until combined.
Add Mango Pulp: Pour in ½ cup + 2 tablespoon mango pulp and whisk again until smooth.
Add Milk Slowly: Add the first ⅛ cup milk. Make sure the milk is boiled and cooled to room temperature. Mix well.
Sift the Flour Mixture: Place a sieve over the bowl and add the dry ingredients. Sieve into the wet mixture.
Fold the Batter: Mix gently using a spatula until no dry flour remains.
Add Remaining Milk: Add the remaining ⅛ cup milk and fold gently into a smooth batter without lumps.
Transfer to Tin: Pour the batter into the prepared cake tin. Tap twice to remove air bubbles. I always forget this step until the very last second.
Bake the Cake: Bake in a preheated oven at 180 degrees C for 30 to 35 minutes. Insert a toothpick in the center. If it comes out sticky, bake another 3 to 5 minutes.
Cool and Demould: Let the cake cool in the tin for 5 to 10 minutes. Run a knife around the edges and carefully invert.
Serve: Soft delicious mango cake is ready. Try to let it cool before cutting it. I fail at this regularly.
