Mango Sponge Cake | Chunky Fresh Mango Cake Loaf

Take a bite of this deliciously moist and tender cake that is bursting with fresh mango flavour! 

I have made this easy mango cake so many times when fresh mangoes are in season. Fresh mangos add a beautiful pop of color and incredible flavor to the cake. It’s one of the easiest and tastiest cakes I’ve ever baked. I bet you can’t stop with just one piece!

It's a perfect Cake to be made with readily available ingredients at home, you will get plenty of compliments! Make sure to pick good quality sweet ripe mangoes that are not fibrous.

 

Ingredients for Mango Sponge Cake 

•  Eggs 
•  Powdered sugar 
•  Vanilla extract 
•  Melted Butter 
•  all-purpose flour 
•  Baking powder 
•  Baking soda 
•  Salt 
•  diced Mangoes

How to make Mango Sponge Cake - Step-by-step pictures 

 Line a loaf tin with parchment paper and preheat the oven to 180°C. Peel and chop the mangoes into small pieces.

Take the eggs in a wide bowl and beat with an electric hand mixer until foamy.

Add in the powdered sugar.

Beat for about 3 - 4 minutes until the mixture triples in volume.

Add in the melted butter and vanilla extract.

Mix for a few seconds.

Gradually sift in the flour, baking powder, baking soda and salt.

Whisk gently until the mixture is smooth and free of lumps.

Gently fold in the chopped mangoes.

Pour the batter onto the prepared baking pan.

Tap the pan several times to remove large air bubbles.

Bake the cake at 180°C for 35 - 40 minutes.

Invert the cake onto a wire rack to cool completely.

Slice and serve!

Mango Sponge Cake | Chunky Fresh Mango Cake Loaf

Recipe Category: Desserts
Author: Abarna Gopinath
Preparation Time: 20 minutes
Baking time: 35 - 40 minutes

Ingredients

• 3 Eggs
• 3/4 cup Powdered sugar
• 1 tsp Vanilla extract
• 1/2 cup Melted Butter
• 1 cup all-purpose flour
• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 1/4 tsp Salt
• 1 cup diced Mangoes

Instructions

Line a loaf tin with parchment paper and preheat the oven to 180°C.

Peel and chop the mangoes into small pieces.

Take the eggs in a wide bowl and beat with an electric hand mixer until foamy.

Add in the powdered sugar.

Beat for about 3 - 4 minutes until the mixture triples in volume.

Add in the melted butter and vanilla extract.

Mix for a few seconds.

Gradually sift in the flour, baking powder, baking soda and salt.

Whisk gently until the mixture is smooth and free of lumps.

Gently fold in the chopped mangoes.

Pour the batter onto the prepared baking pan.

Tap the pan several times to remove large air bubbles.

Bake the cake at 180°C for 35 - 40 minutes.

Invert the cake onto a wire rack to cool completely.

Slice and serve!

Recipe video here!

Tried the recipe?

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