Mango Sponge Cake | How to make Mango Sponge Cake

By Kaveri Obhan  |  4th Jun 2016  |  
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  • Mango Sponge Cake, How to make Mango Sponge Cake
Mango Sponge Cakeby Kaveri Obhan
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About Mango Sponge Cake Recipe

Simple Mango cake made with fresh mango puree.

Mango Sponge Cake, a deliciously finger licking recipe to treat your family and friends. This recipe of Mango Sponge Cake by Kaveri Obhan will definitely help you in its preparation. The Mango Sponge Cake can be prepared within 15 minutes. The time taken for cooking Mango Sponge Cake is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 10 people. The recipe details out how to make Mango Sponge Cake step by step. The detailed explanation makes Mango Sponge Cake so simple and easy that even beginners can try it out. The recipe for Mango Sponge Cake can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Mango Sponge Cake from BetterButter.

Mango Sponge Cake

Ingredients to make Mango Sponge Cake

  • For cake: 1.5 cups all purpose flour
  • 1/2 Cup butter
  • 1 cup castor sugar (2 tbsp more if your puree is not very sweet)
  • 2 eggs
  • 3/4 cup alphonso mango puree
  • 1 tsp Baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • For frosting: 1 cup whipping cream
  • 2 tbsp icing sugar
  • 1/4 cup mango puree

How to make Mango Sponge Cake

  1. For cake - Preheat the oven to 180 degrees C.
  2. Grease and flour 2 pans of 6 inch each.
  3. In a bowl add softened butter and sugar and beat using a hand mixer till light and creamy.
  4. Add eggs one at a time, beat till it is fluffy for about 2 minutes.
  5. Add the mango puree and mix till combined.
  6. Now add the baking powder, baking soda and flour and fold well till combined.
  7. Pour batter in the prepared pans and bake for 30-35 minutes.
  8. For frosting - whip cream till soft peaks are formed.
  9. Add mango puree and icing sugar till you get stiff peaks.
  10. Frost and decorate as desired. I made a four layer cake by slicing both sponges into half.

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