This perfect mango sponge cake recipe smells wonderful.
With a light sponge that can be topped with whipped cream and mango puree or warm custard and puree to transform it into a winter treat. Now a firm favourite it started off as an experiment because I wanted to bring together one of my favourite fruit and cake!
You will need
- Self raising flour 250g
- Castor sugar 200g
- Baking powder 1 tsp
- Bicarbonate of soda 1 tsp
- Vanilla extract 1 tsp
- Vegetable oil ½ cup
- Mango puree 1 cup (fresh or tinned from the world foods section at the supermarket)
- Free range large eggs 3
For the topping
- Whipping or double cream 250ml
- Icing sugar 50g
- Mango puree 60ml plus extra for drizzling
- Pre-heat the oven to 150°c/gas 2 and grease an 8 inch round deep pan.
- In a mixing bowl mix together the dry ingredients and then add all the remaining ingredients. Mix together till fully incorporated into a smooth batter. Pour the mixture into your baking tin and tap it firmly on your work surface a few times to get rid of air bubbles from the mixture.
- Bake in the oven for 50-60 minutes or till a skewer inserted comes out dry. Leave to cool completely before removing it from the tin.
- For the topping: whip the cream and icing sugar till it reaches soft peaks consistency and fold in the mango puree.
- You can either split and fill the cake or simply top with whipped mango cream and puree drizzle.
Alia Faisal quit her office job to set up her own cake business, Hundreds and Thousands Cupcakes in October 2011. She’s a self-taught baker and lives in Bristol.Follow me on Facebook.