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

Instructions

Step 1

Welcome! Today, we have an exciting recipe for you—a unique mango sponge biscuit. It’s a moist delight that doesn’t require any soaking. This recipe is for a 16 cm (6.3 inch) mold. Let's get started!

Step 2

Tip: Ensure all your ingredients are at room temperature for better mixing and consistency.

Step 3

1. Prepare Mango Puree: If you have fresh mangoes, make a puree using an immersion blender. You can also use ready-made mango puree.

Step 4

Tip: If you don’t have mango puree, apricot puree works as a great substitute.

Step 5

2. Sift Dry Ingredients: In a separate bowl, sift together 100 grams (3.55 ounces) of flour, 15 grams (0.55 ounces) of corn starch, and 5 grams (0.20 ounces) of baking powder.

Step 6

Tip: Sifting helps to incorporate air and makes the sponge lighter.

Step 7

3. Whip Egg Whites: In a clean bowl, whip 3 egg whites with a pinch of salt and 15 grams (0.55 ounces) of sugar until stiff peaks form.

Step 8

Tip: Make sure the bowl and whisk are dry and free of any grease for better volume.

Step 9

4. Cream Butter and Yolks: In another bowl, whip 25 grams (0.90 ounces) of soft butter, 25 grams (0.90 ounces) of vegetable oil, 120 grams (4.25 ounces) of mango puree, 2 egg yolks, and 55 grams (1.90 ounces) of sugar until light in color. Add the zest of 0.5 lemon and 0.5 teaspoon of vanilla extract.

Step 10

Tip: Whip until the mixture is fluffy for a lighter sponge texture.

Step 11

5. Combine Ingredients: Carefully fold in parts of the dry ingredients into the butter mixture. Then, gently fold in a part of the whipped egg whites. Repeat this process 3-4 times until everything is well combined.

Step 12

Tip: Be gentle while folding to keep the batter airy.

Step 13

6. Bake: Pour the batter into a 16 cm (6.3 inch) mold. Bake in a preheated oven at 180°C (356°F) for about 30 to 40 minutes. Check for doneness with a toothpick; it should come out clean.

Step 14

Tip: Avoid opening the oven door frequently to ensure even baking.

Step 15

Enjoy your delightful mango sponge biscuit!

Servings

Imagine serving your tantalizing mango sponge biscuit at a garden party, surrounded by friends and laughter. Pair it with a dollop of whipped cream and a few fresh mango slices on the side for that extra touch of elegance. For a twist, consider topping it with a light dusting of powdered sugar and a sprig of mint - a simple, yet sophisticated look. Taking it to a picnic? Pack it in a rustic basket along with some tropical fruit salad and iced tea for a refreshing alfresco experience. If you’re thinking about something more indulgent, try serving it with a scoop of vanilla ice cream or a drizzle of warm, homemade caramel sauce. Be creative, and let this delectable sponge biscuit be the star of your next dessert table!

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.

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Immersion Blender

Blending your fresh mango into a smooth puree is a breeze with this handy tool.

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Whisk or Hand Mixer

Whipping egg whites to stiff peaks and mixing your batter evenly can be done effortlessly with an electric hand mixer.

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Sifter

Sifting the flour, starch, and baking powder ensures a smooth and lump-free mix.

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Spatula

A silicone spatula is ideal for gently folding in the egg whites without deflating them.

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Variations

For a gluten-free version of this mango sponge biscuit, simply swap out the all-purpose flour with a good quality gluten-free flour blend. You'll still achieve a lovely texture without compromising on taste. To make it vegan, replace the egg yolks and egg whites with a mixture of aquafaba (the liquid from a can of chickpeas) which mimics the fluffy texture you get from eggs. Also, use vegan butter and a plant-based milk mixed with a tsp of apple cider vinegar as a replacement for the butter and any additional liquid the eggs might have provided. Mix and bake as usual, and enjoy a completely plant-based treat that everyone can devour!

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.

Nutrition facts

MANGO SPONGE BISCUIT
Recipe Yield:1 sponge biscuit (16 cm mold)
Calories:per serving (estimated at 8 servings)
Calories (Min - Max):150 - 180
Total Fat:6 grams per serving
Saturated Fat:3 grams per serving
Protein:3 grams per serving
Total Carbohydrate:24 grams per serving
Total Sugars:15 grams per serving