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Layered Mango Ice-cream cake

Cuisine: North Indian

Serves : 4-5


  • 1 Cup Maida (All purpose Flour)
  • 1 tsp Baking Powder
  • 1/4 Cup Castor Sugar (or 200 gm of fat free condensed milk)
  • 1/4 Cup Butter
  • 1 Cup Milk
  • 1 tsp Vanilla Essence
  • 1 tsp Plain Yogurt (curd)
  • pinch of salt
  • Mango Ice cream



  1. Take maida (all purpose flour) in a seive, add baking powder to it  and a pinch of salt and transfer to a bowl.
  2. In another bowl take castor sugar, add butter to it. Butter should be at room temperature. You can even use fat free condensed milk instead of sugar.
  3. Whisk them well until smooth.
  4. Add maida to the whisked mixture prepared in step 3. Mix well.
  5. Add half cup of milk to the bowl and whisk again.
  6. Add vanilla essence to the whisked mixture.
  7. Add half cup of milk to it and whisk again.
  8. Put yogurt and whisk some more.
  9. Pour the prepared cake batter in a mould and bake at 180 degree celsius (350 Degrees Fareinheit) for 20 minutes.
  10. Once ready and completely cool, cut the cake in half making 2 layers.
  11. Now take mango ice cream (OR any eggless ice cream of your choice) and bring it to room temperature. Whisk ice cream to make it smooth.
  12. Fill the ice cream in two layers and freeze it until firm.
  13. Serve cold.

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