This soft, cloud-like sponge cake is made with mango puree for a sweet, simple summer treat.
You just can’t eat a mango sponge cake silently , you need to talk about it too. Especially when that mango cake promises you a slice of heaven, specks of that golden sunshine we dream often, light and feathery like soft cotton summer clouds with exuberance of rich and intense mango flavours.
The golden sunshine of pure love, deep, intense and heady aromas of mangoes that marks the Indian Summers. Mangoes are like eternal love, a deep bond that share many memories wrapped in time… Priceless. Stories that had never failed us to amuse us, stories that had been kept repeating for umpteenth time so that they become a real part of our lives in another time. 
I consider myself fortunate enough for having been lived in such times, when trees bore fruits only in seasons . We waited patiently for summers to shine through for mangoes and jamuns and autumns and winters for apples and citruses. The tastes were pure and real and not enhanced ones. No forced ripening through carbides, no cold storage preservation techniques. But with time as the basic equilibrium of demand and supply disturbed, we find numerous ways to increase the shelf life of fruits and vegetables, compromising on the basics – the nutritions. After all, we eat food for its nutritional values.
Real, pure, juicy and sweet mangoes are becoming rarer day by days, so when I spotted few very good quality kesar mangoes in a farmer’s market, I bought couple of kilos. Desserts are my weakness, but this time instead of making mango flan, mango kulfi or mango sandesh, I had tried something new for the first time, simple mango cake which was soon fortified with a killer mango buttercream frosting, recipe of which I will be sharing with you all soon.
Eggless cakes usually really scare me off, because eggs imparts airiness or sponginess in cake, and to maintain a spongy texture in eggless cakes were quite difficult for me, until a week back, I was able to nail the ratio and ingredients perfectly. The best substitutions for eggs in eggless cakes are always yogurt (I emphasize on homemade plain yogurt, without any flavours). This recipe uses both baking powder and baking soda. Both are leavening agent but in recipes where eggs are not in use and substituted by yogurt, baking soda plays a major role in imparting a spongy texture to the cake. Yogurt reacts with baking soda and encourage leavening while baking powder helps the cakes to rise during baking.
Also please note that while using yogurt, strain the whey first and also pulp the mangoes without water.
This cake will stay good at room temperature for 3-4 days, provided you wrapped it in a cling film or slice them and keep them in a box, not airtight.
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Summer Mango Sponge Cake
- Total Time: 45 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
Light and fluffy mango sponge cake, perfect for a warm summer day. This recipe is easy to follow and results in a delicious dessert.
Ingredients
- 1 1/2 cups (355 ml) all purpose flour
- 3/4 cups (177 ml) yogurt
- 1/2 cups (118 ml) mango puree
- 1/2 cups (118 ml) powdered sugar
- 1/4 cups (59 ml) oil
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat oven to 320°F (160°C).
- Sift the flour three times, then measure it.
- Add salt and baking powder to the flour and mix. Set aside.
- Whip the yogurt until creamy and smooth.
- Add powdered sugar to the yogurt and mix.
- Add baking soda to the yogurt-sugar mixture and let stand for a couple of minutes.
- Grease and flour a 6-inch deep cake pan.
- Whisk the oil lightly into the yogurt mixture.
- Divide the flour into three or four portions. Add each portion of flour to the yogurt mixture, sifting directly into the bowl.
- Gently fold in the flour using a spatula (do not use a whisk) until well incorporated. Repeat with remaining flour portions.
- Stir in the mango puree.
- Pour the batter into the prepared pan.
- Bake in the preheated oven at 320°F (160°C) for 25-30 minutes, or until a cake skewer inserted comes out clean.
Notes
- For a more intense mango flavor, use fresh, ripe mangoes and blend them until completely smooth.
- To prevent the cake from drying out, store it in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- If you don’t have yogurt, you can substitute with an equal amount of sour cream or buttermilk for a slightly tangier cake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 30
- Sodium: 100
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 20
Frequently Asked Questions
What type of mangoes should I use for the mango puree?
For the best flavor, use ripe Kesar mangoes, as they provide a sweet and rich taste that complements the sponge cake.
How do I ensure my sponge cake turns out light and fluffy?
Make sure to fold the mango puree gently into the batter, and avoid overmixing to maintain the airiness of the sponge.
Can I substitute the mango puree with another fruit puree?
While you can substitute with other fruit purees, the unique flavor and aroma of mangoes, especially Kesar, are central to this recipe’s character.
