Description
A light and fluffy sponge cake filled with rich whipped cream and fresh mango, perfect for a delightful dessert.
Ingredients
Scale
For the Sponge Cake:
- 4 large eggs
- ½ cup sugar
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- A pinch of salt
For the Filling:
- 1 ½ cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup diced mango (fresh or canned)
For the Topping:
- Extra diced mango for decoration
- Mango sauce or puree (optional)
- Powdered sugar for dusting
Instructions
- Make the Sponge Cake:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, beat the eggs and sugar until fluffy. Add the vanilla extract.
- Sift the flour, baking powder, and salt into the egg mixture and fold gently.
- Spread the batter evenly on the baking sheet and bake for 10-12 minutes until lightly golden and springs back when touched.
- Turn the cake out onto a clean kitchen towel dusted with powdered sugar. Gently roll the cake up with the towel inside and let it cool wrapped up.
- Whip the Cream Filling:
- Whip the heavy cream until soft peaks form. Add the powdered sugar and vanilla, and continue whipping until firm.
- Fold in the diced mango.
- Assemble the Cake:
- Once the cake is cool, carefully unroll it. Spread the whipped cream and mango filling evenly over the cake.
- Roll it back up (without the towel) and transfer it to a serving plate.
- Decorate:
- Drizzle mango sauce or puree on top. Add more diced mangoes for decoration.
- Dust with powdered sugar.
- Chill and Serve:
- Refrigerate for about an hour to set. Slice, serve, and enjoy!
Notes
- Ensure eggs are at room temperature for better whipping.
- Use fresh mango for the best flavor, but canned mango works too.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 60mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg