- 150 gram sugar + extra
- 5 eggs
- 150 gram all-purpose flour + extra
- pinch of salt
- 1 ripe mango
Kitchen equipment needed
- spring form (26 cm – 10 inch)
- silicone kitchen brush
- fine sieve
- silicone spatula
- cutting board & chef’s knife
- vegetable peeler
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.
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 caramelize the sugar in the oven. Optionally you can also dust the cake with powdered sugar. Enjoy!