Best Eggless Mango Sponge Cake

Name: Best Eggless Mango Sponge Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Cuisine: Fusion
Ingredients: 1.25 cup All-purpose flour (Maida); 1.25 tsp baking powder; 0.5 tsp baking soda; 0.125 tsp salt; 0.75 cup thick curd; 0.25 cup mango puree; 1 cup castor sugar; 0.25 cup neutral oil; 1 tbsp milk; 1 tsp vanilla extract; 0.5 tsp cardamom powder (optional)

Ripe juicy mangoes are in season, so why not take advantage of these by making the moistest, softest and most delicious basic Eggless Mango Sponge Cake. It’s so easy to make and can be enjoyed as such with a dusting of icing sugar or used to make a layer cake with frosting of your choice.

Step 1

In a bowl, add the sugar.

Step 2

To this add in the yogurt and mango puree. Mix them well with the help of a balloon whisk.

Step 3

Mix in baking soda and baking powder. Leave to froth for 4 minutes.

Step 4

Add the vanilla extract.

Step 5

Gently mix in the oil.

Step 6

Mix in the flour by lightly folding it in with the help of a silicon spatula. Do not overmix.

Step 7

Pour the mix into a prepared 6-inch pan. The pan should either be lined with parchment paper or greased and dusted with flour. This will assist in easy release of the cake.

Step 8

Preheat oven to 180 degree C

Step 9

Bake for 30 to 35 minutes, until it springs back to touch. Test with a skewer or toothpick for doneness. The skewer should come out dry or with just a few damp crumbs.

Step 10

Demould after it cools down.

Step 11

Enjoy this cake as it is with a dusting of icing sugar or a cup of tea, or frost it with whipped cream and top with slices of juicy mangoes.

You can add some cardamom powder for a unique Indian flavor that goes well with mangoes.

A good test of a well-baked cake is when the kitchen starts to smell heavenly with the aroma of a perfectly baked cake.

How do I make the Best Eggless Mango Sponge Cake without eggs?

This Eggless Mango Sponge Cake uses thick curd and mango puree as substitutes for eggs, providing moisture and binding. Simply mix the sugar, yogurt, and mango puree, then add baking soda and baking powder. Let it froth for 4 minutes before combining with the other ingredients.

What are some suitable substitutions for ingredients in the Eggless Mango Sponge Cake?

If you don't have thick curd, you can use Greek yogurt or a dairy-free yogurt alternative. For the neutral oil, you can substitute with melted coconut oil or vegetable oil. If you want to avoid sugar, consider using a natural sweetener like maple syrup or agave, but adjust the liquid ingredients accordingly.

How should I store the Eggless Mango Sponge Cake to keep it fresh?

To store the Eggless Mango Sponge Cake, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 2 days or in the refrigerator for up to a week. If you want to store it longer, consider freezing it for up to 3 months.

What can I pair with the Eggless Mango Sponge Cake for a delightful dessert experience?

This cake pairs wonderfully with whipped cream, fresh mango slices, or a scoop of vanilla ice cream. You can also serve it with a cup of tea or coffee for a delightful afternoon treat.

Can I make this Eggless Mango Sponge Cake gluten-free?

Yes, you can make this Eggless Mango Sponge Cake gluten-free by substituting all-purpose flour with a gluten-free flour blend. Make sure to check that the baking powder and other ingredients are also gluten-free to ensure compatibility.