Mango Sponge Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease a round cake pan.
• STEP 2.In a mixing bowl, cream together butter and sugar until light and fluffy.
• STEP 3.Add eggs one at a time, beating well after each addition.
• STEP 4.In a separate bowl, combine flour, baking powder, and salt.
• STEP 5.Gradually add the dry ingredients to the butter mixture, alternating with mango puree.
• STEP 6.Pour the batter into the prepared cake pan and smooth the top.
• STEP 7.Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
• STEP 8.Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• STEP 9.Dust with powdered sugar and garnish with fresh mango slices before serving.

Cooking Tips

• Make sure to use ripe mangoes for the best flavor and texture.
• If you don't have fresh mangoes, you can use canned mango puree.
• To make the cake extra moist, brush it with a simple syrup made from mango juice and sugar before frosting.

Storage and Serving

• Store the leftover cake in an airtight container at room temperature for up to 3 days.
• Serve the mango sponge cake as is or with a dollop of whipped cream or vanilla ice cream for added indulgence.
• This cake is perfect for special occasions or as a sweet treat any time of the year.