Mango Sponge Cake
A deliciously soft sponge mango cake flavored with fresh mango pulp and with the perfect sponge cake texture.
Servings 2 People
Equipment
- Electric Hand Beater
- Convection Microwave Oven
Ingredients
- 1 cup Cake Flour Which includes 2 tbsp Cornflour
- 1 tsp Baking Powder
- 1/3 cup Granulated Sugar
- 1/3 cup Refined Oil Sunflower/Canola/Rice Bran
- 1 tsp Vanilla Extract
- 1/2 cup Mango Pulp
- Milk, if required
- 2 Eggs
Instructions
- Beat the eggs with Sugar and Oil till they it becomes fluffy and the sugar has dissolved.1/3 cup Granulated Sugar, 2 Eggs, 1/3 cup Refined Oil
- Mix the dry ingredients in a separate bowl.1 cup Cake Flour, 1 tsp Baking Powder
- Add the Mango Puree or Pulp and vanilla extract in the wet mix and stir.1/2 cup Mango Pulp, 1 tsp Vanilla Extract
- Now, gradually add the dry ingredients in the wet without over mixing the batter.
- If you find the batter too tight, then add Milk 1 tbsp at a time till it loosens.Milk, if required
- Pour the batter in a prepared cake tin, which has been oiled and floured.
- Tap the cake tin to knock out any air bubble.
- Bake it at 180c for 30-40 mins or so, or till the cake starts pulling for the edges and the top becomes dry. Insert a toothpick in the center and it should come out clean.
- Allow it to cool. You can dust some powdered sugar before serving.