A mango sponge cake with a super fluffy texture. Easy and quick! This sweet cake is so light, you can easily get another slice!
The main thing:
Made by Véronique
Published at 2017-03-06, this recipe is for 12 people and takes 40 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 16-02-2021
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Coat the spring form with butter and a thin layer of flour. Peel the mango and slice into slices, not too thin. Divide the mango slices over the bottom of the spring form.
Beat the sugar and eggs until they're pale and fluffy. This can take about 5 to 10 minutes, depending on your mixer. Sieve the flour and salt into the beaten eggs.
Carefully fold it into the eggs with a silicone spatula and make sure the batter will keep its fluffy texture. Pre-heat the oven to 160 degrees celsius or 320 degrees fahrenheit.
Divide the batter over the spring form and bake in to the oven for about 20 minutes. Exact time depends on your oven, check with a wooden skewer if it's done. If it comes out clean, the cake is done.
Place a big plate on top of the spring form and turn over the cake so the mango will be at the top. Remove the spring form and if your oven has a grill stand you can add a thin layer of the sugar to the mango and caramelise the sugar in the oven.
Optionally you can dust the cake afterwards with powdered sugar. Enjoy!