John Myers
Baking: Mango Sponge Cake
The perfect baking: mango sponge cake recipe with a picture and simple step-by-step instructions.
- 200 g Butter
- 250 g Sugar
- 4 piece Free range eggs
- 1 pinch Salt
- 1 tablespoon Vanilla sugar, homemade – or a packet
- 500 g Flour type 550
- 1 packet Baking powder
- 0,5 piece Fresh mango, rest
- 150 ml Mango juice
- 2 tablespoon Chocolate droplets
- Fat and crumbs for the mold
- 200 g Powdered sugar
- 200 g Mango juice
- 1 tablespoon Chocolate shavings
- Mix the butter with sugar and eggs, add salt, vanilla sugar, flour and baking powder and mix with the mango juice to a heavy batter.
- Cut the fresh mango into small cubes and carefully fold into the batter together with the chocolate droplets.
- Grease and crumble a cake pan and pour in the batter.
- Approx. Bake for 1 hour (stick sample) at 175 degrees fan-assisted.
- Immediately fall after removal. Mix powdered sugar with juice to a glaze and coat the cake with it. Decorate with chocolate shavings.
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