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
Units
Scale
- 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