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Simple Mango Sponge Cake Recipe

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Lychees and cream cake Recipe flours and frostings
Lychees and cream cake Recipe flours and frostings from floursandfrostings.com




The delicious taste of mango can now be enjoyed in a delightful sponge cake. This simple mango sponge cake recipe is a great way to enjoy the summer fruit in a delicious treat. The moist, spongy cake is easy to make and will be a crowd-pleaser for all your family and friends. Whether you’re looking for a cake for a special occasion or just want something sweet to enjoy on a summer day, this recipe is sure to please.

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup milk
  • 2 ripe mangoes, peeled and diced
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 350°F and grease a 9-inch round cake pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a small bowl, combine milk and diced mango. Set aside.
  4. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, until fully incorporated. Stir in vanilla.
  5. Add the flour mixture to the butter mixture, alternating with the milk and mango mixture, until everything is fully incorporated.
  6. Pour batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  7. Remove from oven and let cool before serving.

Nutrition



This cake is rich in carbohydrates and fats, making it a great snack to enjoy in moderation. It contains about 350 calories per serving, with 10 grams of fat and 44 grams of carbohydrates. It also provides 4 grams of protein and is a good source of dietary fiber. The sugar content is about 18 grams per serving, so it’s best to enjoy in moderation.

Tips



This simple mango sponge cake recipe is a great way to enjoy the summer fruit in a delicious treat. For a lighter cake, use a light or low-fat milk instead of whole milk. You can also substitute regular butter with a vegan butter alternative. To make the cake even more delicious, top with fresh mango slices or a light dusting of powdered sugar.

Storage



This cake is best enjoyed the same day it is made. Store any leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, wrap the cake tightly in plastic wrap and place in a freezer-safe bag. The cake will keep in the freezer for up to 3 months. To thaw, let the cake sit at room temperature for about an hour before serving.

Serving Ideas



This simple mango cake is great on its own, but you can also serve it with a dollop of whipped cream or a scoop of ice cream. It’s also delicious with a drizzle of honey or a sprinkle of cinnamon. You can also add a few fresh mango slices to the top of the cake for a touch of sweetness.

Conclusion



This simple mango sponge cake recipe is a great way to enjoy the summer fruit in a delicious treat. The moist, spongy cake is easy to make and will be a crowd-pleaser for all your family and friends. With its simple ingredients and easy instructions, this cake is sure to be a hit. Enjoy this tasty treat any time of year!

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