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).
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
- 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.
Recipe ByKeya Wingfield of Keya and Co. in Richmond, Virginia