This delicious Mango Sponge Cake Recipe has been sitting in the drawer for ages, but today I finally tried it out in the vegan version and can upload it for you!
If you don’t have mangoes at the moment, you can of course make the cake without, in which case it’s a classic lemon box cake.
Ingredients for Mango Sponge Cake Recipe
Servings: 8 Preparation:10 minutes Cooking time: 1 Hour Calories: 310 Fat: 12g
250 g butter or margarine
200 g sugar
10 sec/step 5
Add 4 eggs (vegans add 200 g soy milk in the next step)
10 sec/step 5
300 g flour
1 sachet baking powder
1 sachet vanilla sugar
100 g cornflour
2 organic lemons (juice and grated zest)
30 sec/step 5, mix again with the spatula
Instructions
Peel and dice 1 small mango, fold in with a spatula.
Wet the baking paper, wring it out and put it in a 25 cm loaf tin. This way it holds well in the corners. Pour in the batter and bake at 180 °C for approx. 60 minutes. Test with a chopstick.
Let the cake cool for 10 minutes, then carefully lift it out of the loaf tin with the baking paper and let it cool completely.
Bon appetit!
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Ingredients
- 250 g butter or margarine
- 200 g sugar
- 10 sec/step 5
- Add 4 eggs (vegans add 200 g soy milk in the next step)
- 10 sec/step 5
- 300 g flour
- 1 sachet baking powder
- 1 sachet vanilla sugar
- 100 g cornflour
- 2 organic lemons (juice and grated zest)
- 30 sec/step 5, mix again with the spatula.
Instructions
- Peel and dice 1 small mango, fold in with a spatula.
- Wet the baking paper, wring it out and put it in a 25 cm loaf tin. This way it holds well in the corners. Pour in the batter and bake at 180 °C for approx. 60 minutes. Test with a chopstick.
- Let the cake cool for 10 minutes, then carefully lift it out of the loaf tin with the baking paper and let it cool completely.
- Bon appetit!
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