Mango sponge cake

“Life is not a fairy tale. If you lose your shoe at midnight- you are drunk .” – Bill Murray.

And the mango mania goes on ! Didn’t I tell you I love the fruit!

What I don’t love so much is making fruit flavoured cakes. Citrus isnt that much of a challenge but most other fruits can get a little tricky when you want to incorporate into the batter itself .

You see, baking is more or less all about the science and measurements. And with fresh fruit , there can be a lot of variables . Is the banana you are using medium like the recipe states or large ? Is the pineapple sweet enough or should the sugar be adjusted. Is the puree too thick or too thin . Is the fruit too ripe or not ripe enough ! 

And with the hundreds of varieties of mango , this confusion is even more pronounced. 

So I prefer making my teacakes with lime or orange , and using other fresh fruits- including my beloved mangoes- in fillings and frostings and other desserts 

So then why am I posted a mango sponge cake ? Because when so many of you asked me to, i gotto atleast try right ! And because it tastes good !

Yup. I think after quite a bit of trial and error ( many trials, as many errors ) , I got a mango flavoured cake that has got both good texture and flavour ! Hallelujah ! 

I used the reverse mixing method for this cake. Instead of beating the butter and sugar , adding the eggs and finally the flour – butter is rubbed into flour and sugar mixture , and the liquids are beaten in. What this does is, over mixing * (and hence gluten formation) is avoided. And the cake turns out soft .

Really soft ! 

mango sponge cake
Light and fluffy mango sponge cake !
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  1. 100 grams or 3/4 cup + 1 tablespoon all purpose flour or maida
  2. 100 grams or 1/2 cup castor sugar
  3. 1 teaspoon baking powder
  4. 1/4 teaspoon salt
  5. 42 grams or 3 tablespoons unsalted butter , at a room temperature.
  6. 1 egg (at room temperature)
  7. 60 ml or 1/4 cup mango puree (from one medium mango)
  8. 2.5 tablespoons milk (at room temperature)
  9. 1 teaspoon vanilla extract
  1. Preheat oven to 160 C / 325 F.
  2. Grease and flour a 6 inch round pan. Line the bottom with parchment (optional )
  3. In a glass or small bowl , whisk together the mango puree, egg , milk and vanilla until smooth.
  4. In another bowl, whisk together flour, sugar , baking powder and salt .
  5. Rub in the butter into this dry mixture until the mixture resembles coarse breadcrumbs (just rub everything between your hand until its mixed).
  6. Using an electric mixer or a whisk , whisk the liquid mixture into this .
  7. Whisk well until smooth.
  8. Pour batter into pan and smooth the top.
  9. Bake for 35 - 42 minutes until cake springs back when touched and a toothpick inserted in centre comes out clean.
  10. Cool in pan for 5 minutes, remove and cool completely on a wire rack
  1. This cake lasts for 3-4 days in an airtight container in room temperature.
  2. My measuring cup is 240 ml.
  3. Skip the salt if using salted butter
  4. I used alphonso mango puree.
  5. You can bake the same recipe in a 7 inch pan for a thinner cake
  6. You can make castor sugar by pulsing once in your mixer to get small granules of sugar ( dont powder)

Didn’t I say it was really soft ! And light. The mango flavour comes through well . You will have to try it to tell me what you thought – is this a hit or a miss ?


10 thoughts on “Mango sponge cake”

  1. Instead of egg,can we use curd/buttermilk?if yes,how much quantity?also,can we replace apf with whole wheat flour?

    1. Hi Mounika… you can try using 1/4 curd and 1/2 tsp baking soda and 1/2 tsp baking powder( instead of 1 tsp baking powder) . I dont think wwf would give such a soft crumb here. You coud give it a try to see if you dont mind the texture!

  2. Hi!
    You’ve given 100 gms for both maida and sugar but cup measurements are different for both.
    Please clarify.

    1. Hi Shraddha… the density of maida and sugar is different. Maida is lighter, So the amount of maida that fits in one cup will weigh much less than the amount of sugar that will fit in the same cup. So the weights differ. Hope this helps !

  3. Hi I baked d mango cake with d available mango it came out really gud but my concern is can v increase d pulp as v could’nt feel d mango in it. If yes how much more can v add.

  4. I am trying this cake now at this moment for my child birthday tomorrow, who is allergic milk, egg, soy and wheat, using replacer like coconut milk and 1 to 1 baking flour. I am hoping it will turn out to be good.

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