Mango sponge cake

A mango sponge cake with a super fluffy texture. Easy and quick! This sweet cake is so light, you can easily get another slice!

40 minutes 12 people Pie and cake
Mango sponge cake


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  • 150 gram sugar + extra
  • 5 eggs
  • 150 gram all-purpose flour + extra
  • pinch of salt
  • 1 ripe mango
  • butter
Mango sponge cake ingredients
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Kitchen equipment

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  • standmixer
  • spring form (26 cm - 10 inch)
  • silicone kitchen brush
  • fine sieve
  • silicone spatula
  • cutting board & chef's knife
  • vegetable peeler
  • oven


40 minutes 12 people Pie and cake

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Preparation -- 15 minutes

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. 

Mango sponge cake
Mango sponge cake

Finishing the mango sponge cake -- 25 minutes

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!

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