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.

Baking

Mango sponge cake

Bristol baker Alia Faisal shares her recipe for mango sponge cake

Added on August 12, 2013

This perfect mango sponge cake recipe smells wonderful when baking

Serves 2

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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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.