15 Oct Mango Sponge Cake
With the unseasonal warm weather we’ve had of late, you’d be forgiven for thinking summer has come early. Another sign that Summer is around the corner is the beginning of the Mango season. Known as the ‘King of Fruits’, mangoes are not only juicy and delicious, they are rich in antioxidants, such as beta carotene and vitamin C.
So, take advantage of the early bounty and bring a little hint of Summer into your Spring menus with with this delicious and simple recipe for Mango Sponge Cake from the #soupedupkitchen.
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|Butter, Plain, Salted||g||180|
|Egg, Chicken, Whole raw||Beaten||g||150|
|Flour, Wheat, White self-raising||g||450|
|Milk, Cow, Fluid regular fat (~3.5%)||ml||225|
|Mango, Pulped, Canned||g||600|
1. Set oven at 190°C.
2. Cream butter and sugar. Add eggs and mix well.
3. Add sifted flour and milk alternately.
4. Place mango puree in a baking dish.
5. Spread cake mixture over mango.
6. Bake for 30-45 minutes.
7. Cool then serve.