Ingredients
- All purpose flour (sifted thrice: 1½ cup)
- Yogurt (Homemade and plain : 3/4 cup)
- Mango puree : ½ cup
- Powdered Sugar : ½ cup +
- Oil (without any flavour : 1/4 cup)
- Baking powder : 2 tsp
- Baking Soda: ½ tsp
- Salt : 1/4 tsp
Instructions
- Preheat the oven to 160 C. (For sponge cake any temperature range between 150- 170 C is fine).
- Sift the flour thrice and then measure it. Sifting the flour will ensure the airiness in the cake.
- Add salt and baking powder to the flour and mix it. Leave aside.
- Whip the yogurt (take a big bowl) till creamy and smooth. Add the powdered sugar to the yogurt and mix it.
- Add baking soda to the yogurt-sugar mixture and leave for couple of minutes.
- Grease and flour a 6 inch deep cake pan.
- 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.
- Fold the flour with a gentle hand (using a spatula, do not use whisk) till it is well incorporated into the mixture.
- 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.
- Stir in the mango puree.
- Pour the cake batter into the prepared pan. The batter will flow smoothly in ribbon shapes.
- 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Cake