Saturday, 12 September 2015

Mango sponge cake

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. 

  • 250g self raising flour
  • 1tsp bicarbonate soda
  • 1 tsp baking powder
  • 1tsp vanilla extract
  • 200g castor sugar
  • 1/2 cup vegetable oil
  • 1 cup mango purée
  • 3 large eggs
For the topping 
  • 300ml double cream
  • 50g icing sugar
  • 60ml mango purée


Pre-heat the oven to 150C 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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