Summer Mango Sponge Cake
Author: 
Recipe Type: Cake
Prep Time: 
Cook Time: 
Total Time: 
Serves: 1 6 inch cake
 
Ingredients
  • All purpose flour (sifted thrice): 1½ cup
  • Yogurt (Homemade and plain) : ¾ cup
  • Mango puree : ½ cup
  • Powdered Sugar : ½ cup +
  • Oil (without any flavour) : ¼ cup
  • Baking powder : 2 tsp
  • Baking Soda: ½ tsp
  • Salt : ¼ tsp
Instructions
  1. Preheat the oven to 160 C. (For sponge cake any temperature range between 150- 170 C is fine).
  2. Sift the flour thrice and then measure it. Sifting the flour will ensure the airiness in the cake.
  3. Add salt and baking powder to the flour and mix it. Leave aside.
  4. Whip the yogurt (take a big bowl) till creamy and smooth. Add the powdered sugar to the yogurt and mix it.
  5. Add baking soda to the yogurt-sugar mixture and leave for couple of minutes.
  6. Grease and flour a 6 inch deep cake pan.
  7. Whisk lightly the oil into the yogurt bowl. Divide the flour into three-four portions. Add each portion of flour into the yogurt bowl one at a time by sifting the flour directly into the yogurt bowl.
  8. Fold the flour with a gentle hand (using a spatula, do not use whisk) till it is well incorporated into the mixture.
  9. Then followed by second and third portion of flour and remember to fold the flour gently each time before proceeding with next portion of flour.
  10. Stir in the mango puree.
  11. Pour the cake batter into the prepared pan. The batter will flow smoothly in ribbon shapes.
  12. Bake in the preheated oven at 160 C for 25-30 minute till done or a cake skewer inserted comes out clean.
Notes
If the batter is little lumpy or you feel that it need more liquid, then add 2 tbsp milk to get the right consistency.
If you feel that batter is too runny, you can add 1 tbsp flour (sifted) to get the right consistency.
Do not change the measure of ingredients, specially yogurt, oil and baking soda.
Recipe by Honest Cooking at https://honestcooking.com/summer-mango-sponge-cake/