Best Eggless Mango Sponge Cake
by Ritu Nanda (@no1cookingbyritu)Ripe juicy mangoes are in season, so why not take advantage of these by making the moistest, softest and most delicious basic Eggless Mango Sponge Cake. It’s so easy to make and can be enjoyed as such with a dusting of icing sugar or used to make a layer cake...
Ingredients
- 1 1/4cupAll-purpose flour (Maida)
- 1 1/4tspbaking powder
- 1/2tspbaking soda
- 1/8tspsalt
- 3/4cupthick curd
- 1/4cupmango puree
- 1cupcastor sugar
- 1/4cupneutral oil
- 1tbspmilk
- 1tspvanilla extract
- 1/2tspcardamom powder (optional)
How to make Best Eggless Mango Sponge Cake
In a bowl, add the sugar.
To this add in the yogurt and mango puree. Mix them well with the help of a balloon whisk.
Mix in baking soda and baking powder. Leave to froth for 4 minutes.
Add the vanilla extract.
Gently mix in the oil.
Mix in the flour by lightly folding it in with the help of a silicon spatula. Do not overmix.
Pour the mix into a prepared 6-inch pan. The pan should either be lined with parchment paper or greased and dusted with flour. This will assist in easy release of the cake.
Preheat oven to 180 degree C
Bake for 30 to 35 minutes, until it springs back to touch. Test with a skewer or toothpick for doneness. The skewer should come out dry or with just a few damp crumbs.
Demould after it cools down.
Enjoy this cake as it is with a dusting of icing sugar or a cup of tea, or frost it with whipped cream and top with slices of juicy mangoes.
Tips & Tricks
You can add some cardamom powder for a unique Indian flavor that goes well with mangoes.
A good test of a well-baked cake is when the kitchen starts to smell heavenly with the aroma of a perfectly baked cake.
Recipe by
Ritu Nanda
(@no1cookingbyritu)
“Exploring the science of deliciousness!” I invite all you wonderful food lovers to join me on a culinary journey as I delve into new wholesome...