Ingredients
Sponge Biscuit
- 100 grams (3.55 ounces) flour
- 15 grams (0.55 ounces) corn starch
- 70 grams (2.45 ounces) sugar
- 5 grams (0.20 ounces) baking powder
- 2 egg yolks
- 3 egg whites
- 120 grams (4.25 ounces) mango puree
- 25 grams (0.90 ounces) soft butter
- 25 grams (0.90 ounces) vegetable oil
- zest of 0.5 lemon
- 0.5 teaspoon vanilla extract
- pinch of salt
Equipment
- 16 cm (6.3 inch) baking mold
Ensure it's non-stick or use parchment paper to avoid sticking; a springform pan can make unmolding easier.
- Immersion Blender
Blending your fresh mango into a smooth puree is a breeze with this handy tool.
- Whisk or Hand Mixer
Whipping egg whites to stiff peaks and mixing your batter evenly can be done effortlessly with an electric hand mixer.
- Sifter
Sifting the flour, starch, and baking powder ensures a smooth and lump-free mix.
- Spatula
A silicone spatula is ideal for gently folding in the egg whites without deflating them.
Instructions
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Servings
Variations
Faq
- What can I use if I don't have mango puree?
You can replace mango puree with apricot puree or any other fruit puree of similar consistency.
- Why do I need to sift the dry ingredients?
Sifting helps to combine the ingredients well and adds air, which contributes to a lighter, fluffier sponge.
- How do I know when the sponge biscuit is done?
Insert a toothpick in the center of the biscuit; if it comes out clean, the biscuit is ready.
- Can I make the batter ahead of time?
It is best to bake the batter immediately after preparing to ensure optimal rise and texture.
- How can I prevent my sponge biscuit from deflating?
Be gentle when folding in the egg whites, and avoid over-mixing the batter to retain as much air as possible.
- What's the best way to store the sponge biscuit?
Wrap it tightly with plastic wrap or store it in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.