This perfect mango sponge cake recipe smells wonderful when baking
Serves 2
- 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.
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
Method
- 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.
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