:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/um-kkYjJDjY-d9M6O6oU/e3fb6e278365e289d6bdf38b8a56e0.jpeg "Delicious mango sponge cake")
Source: Pixabay: ulleo
Delicious mango sponge cake
As a tropical fruit lover, mango cake is one of my favorite desserts. Not only is it delicious, but it is also quite nutritious due to the large amount of mangoes in it. When making this cake, I found that adding the ripe mango makes a big difference in the moistness and sweetness. No matter what time of year it is, this cake will transport you to a tropical paradise.
Ingredients
- 2 ripe mangoes
- 1 mug sugar
- 1⁄2 mug unsalted butter, at room temperature
- 2 Eggs
- 1 cdta vanilla
- 2 mugs of flour
- 1 cdta Of baking powder
- 1⁄2 cdta of baking soda
- 1⁄4 cdta Of salt
- 1⁄2 mug of buttermilk
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Directions
Preheat the oven to 180°C. Butter and flour a cake pan.
Peel the mangoes and remove the pulp. We grind the pulp in the blender until we obtain a puree. You should get about 1 cup of mango puree.
In a large bowl, beat the butter and sugar together until smooth and fluffy. This may take about five minutes, but this step is crucial to get the fluffy texture of the cake.
Add the eggs one by one, beating well after each addition. Then, add the vanilla and mango puree.
In another bowl, mix the flour, baking powder, baking soda and salt. Add these dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. It is important not to overbeat the dough to avoid a stiff cake.
Pour the batter into the prepared pan and bake for about 70 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the mold for 10 minutes before unmolding.
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