Sponge Recipes

Mango Sponge Cake recipe

This mango sponge cake has some deliciously tropical flavours. Itís also pretty simple and it makes for a really different cake in place of the usual chocolate or vanilla sponge cakes. If you canít get hold of a fresh mango, try using a fresh pineapple in place of it. The flavours would be different buy equally as delicious.


  • 175g caster sugar
  • 175g plain flour
  • 3 eggs
  • 125ml plain yoghurt
  • 125ml sunflower oil
  • 50g desiccated coconut
  • 2 tbsp. icing sugar
  • 1 tbsp. lime zest
  • 1 tsp. baking powder

Method of Preparation:

  1. Preheat the oven to 180C and grease and line a 20cm round deep cake tin.

  2. Peel and stone the mango and then slice it thinly. Arrange the slices over the bottom of the cake tin.

  3. Beat together the caster sugar, eggs, yoghurt, sunflower oil and lime zest until smooth and without lumps.

  4. Sift together the flour and baking powder and stir into the egg and sugar mixture. Stir until smooth and then fold in the desiccated coconut.

  5. Pour the cake batter over the mango in the cake tin and place it into the oven to cook for around 50 minutes. If the cake gets too brown, cover it with foil.

  6. Once cooked, leave the cake in the tin for at least 15 minutes, before turning it out onto a wire rack, mango side up. Peel back the lining paper and dust the cake with the icing sugar.

  7. Place the cake under a hot grill for three or four minutes until the sugar is melted and golden.

Allow the cake to cool for around ten minutes after that stage before serving it. Because this cake is so fruity and light, it would work well being served with a little bit of sweetened crème fraiche or natural yoghurt, rather than whipped cream.

Author: Laura Young.

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175gabout 6 oz (6.172775 oz based on 0.035273 ounces in a gram)
125mlabout ½ cup (0.5283 cups based on 236.59 mililitres in a US cup)
50gabout 2 oz (1.76365 oz based on 0.035273 ounces in a gram)
180įC350įF / Gas Mark 4


Published: June 22, 2011
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