Sponge Mango Cake

When discussing summers, one thing that immediately strikes our mind is Mangoes. And, what else could be better than celebrating with a super moist Mango sponge cake? A deliciously soft sponge cake flavored with fresh mango pulp and with the perfect sponge cake texture.

One thing that I have realized over the past few years of baking is that oil-based cakes are much more moist and soft than butter-based cakes. Hence my preference is to use a combination of both. Cakes made using fresh fruit pulp often tend to become too moist or sticky. In such cases, it’s better to minimize the liquid ingredients and use other alternatives.

Fresh mango fruit pulp cake ingredients

• 1 cup Cake Flour  – which includes 2 tbsp Cornflour
• 1 tsp Baking Powder
• 1/3 cup Granulated Sugar
• 2 tbsp Refined Oil  – any neutral flavored oil such as Sunflower/Canola/Rice Bran
• 1 tsp Vanilla Extract
• 1/2 cup Mango Pulp
• Milk, if required
• 2 Eggs

However, a Butter-based cake holds its structure better and makes perfectly layered cakes.

Recipe instructions for easy mango sponge cake

• Pre-heat the oven to 180C
• Beat the eggs with sugar, oil, and vanilla extract till they become fluffy and the sugar has dissolved completely
• Mix the dry ingredients in a separate bowl.
• Measure the mango puree or pulp accurately & add it to the wet mix and stir.
• Now, gradually add the dry ingredients to the wet mix and fold everything in while adding a tablespoon of milk at a time to loosen the mix till you get the perfect consistency to the batter 
• Pour the batter into a prepared cake tin that has been brushed with butter and floured thoroughly
• Tap the cake tin on the surface to knock out any air bubbles
• Bake it at 180c for 30-40 mins or so, or till the cake starts pulling off the edges and the top becomes dry to the touch. Insert a toothpick in the center and it should come out clean.
• Allow it to cool completely before slicing it up to serve

Serving suggestion

Once the cake has cooled down completely, you can start serving this cake. You can serve it with a scoop of vanilla ice cream and a generous sprinkle of chopped nuts. Or you can simply dust some icing sugar over the slice of cake.

If you need more mango goodness on your slice of cake, then you can try adding some Mango coulis on top of the ice cream. It’s simply divine this way and kids love it!

Mango cake recipe variations

• Eggless Mango Cake – simply substitute the eggs with 1/2 tsp Baking Powder & 5 tbsps of milk to make an eggless sponge cake. I have a detailed recipe post for Eggless Mango Cake with fresh cream frosting here.
• Vegan Mango Cake – substitute the eggs with 1/2 tsp Baking Powder & 5 tbsps of non-dairy milk. Also, use non-dairy milk instead of the milk used here to adjust the consistency of the cake batter
• Mango Semolina Cake – my Mango Semolina Cake or Mango & Suji ka Cake is a no-maida cake recipe with half of the suji and the rest half with whole wheat flour. It is a much healthier cake recipe option.
• Mango Fresh Fruit Cake – for a fancy dessert you can frost a vanilla sponge cake with cardamom-flavoured whipped fresh cream and top it with fresh mango slices. You can check out the recipe details here.

More dessert recipes using fresh fruits

• Lemon Blueberry Cake Recipe
• Lemon Blueberry Streusel Muffin Recipe
• Spiced Apple Cake Recipe
• Eggless Strawberry Tart with Vanilla Custard Cream Recipe
• Eggless Fresh Strawberry Galette
• Super Moist Carrot Cake Loaf with Cream Cheese Frosting Recipe

Have you tried this recipe? I would love to hear about it. Please leave a comment and star rating if you loved my recipes. It would help this post to reach more readers. Thank you!

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This post was first published on October 28, 2017, and later republished on September 24, 2024, with a more elaborate description of the recipe.

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