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.
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
- Make a mango puree from fresh mangoes, using an immersion blender; or take the ready-made.
- Sift the flour, the starch and the baking powder into a separate container.
- Whip the egg whites with salt and 15 g (0.55 oz) of sugar.
- 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.
- 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.
- 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).