Ingredients

Sponge biscuit
flour
0.50 cup
100 g
3.50 oz
3.30 fl oz
corn starch
1 tbsp
15 g
0.52 oz
0.50 fl oz
sugar
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
baking powder
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
egg yolks
2 pc
egg whites
3 pc
mango puree
0.50 cup
120 g
4.20 oz
3.96 fl oz
soft butter
1.75 tbsp
25 g
0.88 oz
0.82 fl oz
vegetable oil
1.75 tbsp
25 g
0.88 oz
0.82 fl oz
lemon zest
0.50 pc
vanilla extract
0.50 tsp
2.46 ml
salt
pinch

Method

We have another recipe for you!

This time we would like to share a recipe for an unusual mango sponge biscuit.

The finished sponge biscuit is moist, and doesn’t require any soaking.

The calculation is for a 16 cm (6.3 inch) mold.

Ingredients

You will need:

  • flour – 100 g | 3.55 oz
  • corn starch – 15 g | 0.55 oz
  • sugar – 70 g (15 + 55) | 2.45 oz (0.55 oz + 1.90 oz)
  • baking powder – 5 g | 0.20 oz
  • egg yolks – 2 pcs | 2.00 items
  • egg whites – 3 pcs | 3.00 items
  • mango puree (can be replaced with the apricot one) – 120 g | 4.25 oz
  • soft butter – 25 g | 0.90 oz
  • vegetable oil (flavorless) – 25 g | 0.90 oz
  • zest from 1/2 lemon | 1.00 item
  • vanilla extract – 1/2 tsp | 1.00 tsp
  • a pinch of salt | 0.00 pinch

Cooking

  1. Make a mango puree from fresh mangoes, using an immersion blender; or take the ready-made.
  2. Sift the flour, the starch and the baking powder into a separate container.
  3. Whip the egg whites with salt and 15 g (0.55 oz) of sugar.
  4. Whip the soft butter, vegetable oil, mango puree, egg yolks and 55 g (1.90 oz) of sugar until light color; add the zest and vanilla extract.
  5. Carefully add one part of the dry ingredients to the butter mix, and then add a part of the egg whites. Repeat these passes for 3 to 4 times.
  6. Bake the sponge biscuit in the oven preheated to 180C (356F) for about 30 to 40 minutes (but in any case until a dry toothpick to check the readiness).

That's it!