MANGO SPONGE CAKE

A simple light and fluffy mango cake made with fresh mango pieces.

INGREDIENTS

1 and 1/2 all-purpose flour

100 grams unsalted butter, softened to room temperature

1 cup powdered sugar

1/2 cup thick mango puree

1 teaspoon vanilla extract

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon baking powder

2 Eggs , separated

INSTRUCTIONS

Preheat the oven to 180 degrees C. Prepare two 8 inch cake pans with parchment paper and set aside.

In a bowl combine together baking powder, baking soda and flour and set aside.

In a mixing bowl, beat together butter and sugar, Next add the mango puree and whisk well.

Now add the egg yolks one after the other and followed by vanilla extract and salt. Add the flour mixture or the dry ingredients to this wet ingredient mixture.

In a clean dry bowl whisk the egg whites till stiff peaks are formed. Slowly fold egg whites into the flour mixture a little at a time.

Pour the batter into the cake pans equally and bake for 30 – 40 mins. Once done let them cool off on a rack. Slice and serve !

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