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