Mango Sponge Cake

Instructions

1. 1

   Preheat your oven to 180°C (350°F) and grease a cake tin.

2. 2

   In a bowl, sift the 180g of flour and set aside.

3. 3

   Separate the egg whites from the yolks of the 4 eggs.

4. 4

   In a mixing bowl, beat the egg whites until stiff peaks form.

5. 5

   In another bowl, cream the 90g of butter with the egg yolks until light and fluffy.

6. 6

   Gradually add the 40ml of oil to the butter mixture, mixing well.

7. 7

   Fold in the sifted flour gently into the butter mixture.

8. 8

   Puree the 150g of mango and fold it into the batter.

9. 9

   Gently fold the beaten egg whites into the batter, ensuring not to deflate them.

10. 10

    Pour the batter into the prepared cake tin and smooth the top.

11. 11

    Bake in the preheated oven for 25-30 minutes or until a skewer inserted into the center comes out clean.

12. 12

    Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

13. 13

    Serve the cake as is or with a dusting of powdered sugar or a dollop of whipped cream.