Championship baker, Keya Wingfield of Keya and Co., shares her unique shortcake with mango recipe. Wingfield lost her newborn son due to a rare genetic condition just after her debut on Food Network’s Spring Baking Championship. After being overtaken with grief, she turned her sadness into sugar and began baking as a way to cope.
This recipe features a soft and crumbly shortcake with honey-sweet mango. Serve at room temperature and pair with something light and sweet (ice cream or whipped cream).
recipe 
yields
Makes one 9- or 10-inch cake
6 tablespoons butter, plus more for greasing pan
1½ cups flour, plus more for flouring pan 1-2 mangoes
¼ cup whole milk
½ teaspoon saffron
1 (scant) cup sugar
1 large egg
¼ cup heavy cream
2 teaspoons vanilla extract
½ teaspoon almond extract
1½ teaspoons baking powder
¾ teaspoon salt
½ teaspoon ground cardamom
2 tablespoons granulated sugar for sprinkling
Ice cream or whipped cream for serving
ingrediants
steps
- Preheat oven to 350 degrees. Line a 9- or 10-inch cake pan with parchment paper; grease with butter and sprinkle with flour. Slice mangoes into medium-size wedges and set aside.
- Heat milk gently on stovetop or in a microwave for 30 seconds. Add saffron and steep; let milk cool to room temperature.
- In bowl of a stand mixer fitted with whisk attachment, cream together butter and sugar, 2 to 3 minutes. Add egg, steeped milk, and heavy cream and mix until combined. Add vanilla extract and almond extract and mix until combined.
- In a medium bowl, combine 1½ cups flour, baking powder, salt, and cardamom. Slowly add flour mixture to wet ingredients and mix just until smooth. Pour into prepared cake pan.
- Top batter with mango wedges, pressing them gently into the batter; they should mostly cover the pan. Sprinkle sugar on any parts where cake batter is visible. Bake for 40 to 50 minutes.
Date Published: 11.08.23
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Recipe By
Keya Wingfield of Keya and Co. in Richmond, Virginia -
Contributing City
Richmond
