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Preparation
10 minutes
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Processing
50 minutes
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Difficulty
Medium
Mango sponge cake with smooth texture combined with fragrant, fatty chestnuts will be an extremely delicious cake for your family to enjoy. The article below will guide you on how to make mango chestnut sponge cake very easily.
Ingredients for Mango Chestnut Sponge Cake Serves 4
All-purpose flour 100 gr Unsalted butter 60 gr Sugar 50 gr Eggs 1 piece Pureed mango 100 gr Baking powder 3/2 gr Baking soda 3/2 gr Diced mango 100 gr Pistachios 20 gr
Tips for choosing good mangoes
- Choose fruits that have an even yellow color, the flesh of the mango is firm at the stem, not soft or wrinkled, and the stem should be slightly indented into the flesh.
- Good mangoes will have taut skin, not rough and with tiny dark spots. Fresh mangoes without preservatives have a strong sweet aroma and essential oils.
- Avoid choosing mangoes that are too soft or too hard. Naturally ripened mangoes will have a certain firmness, feel solid in hand, and will not be squished when pressed.
Tools needed
How to Make Mango Chestnut Sponge Cake
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Chop the mango
Cut the mango in half lengthwise and then cut it into small, bite-sized cubes.
Take half of the mango and blend it until smooth.
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Whip the butter and egg mixture
Add the prepared butter and sugar into a bowl and mash the mixture until smooth.
Next, use a hand mixer to whip the cream until it is even smoother, then add the eggs and mix well. Finally, add the blended mango and mix again.
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Mix the cake batter
You add all-purpose flour, baking powder, and baking soda sifted through a sieve into the bowl containing the whipped egg and butter mixture.
Then you mix this flour mixture well, and add the diced mango and mix it thoroughly with the mixture.
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Pour into the mold
You pour the mixed batter into a mold lined with parchment paper. Smooth the surface of the batter to make it even and beautiful.
Chop the chestnuts finely and sprinkle them on top of the cake.
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Baking the cake
Preheat the oven to 150 degrees Celsius for about 15 minutes to stabilize the oven temperature.
Place the cake in the oven and bake at 170 degrees Celsius for 35 – 40 minutes.
Once the cake is cooked, wait for it to cool slightly, then remove it from the mold, peel off the parchment paper, and cut the cake into bite-sized pieces.
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Final product
The mango chestnut sponge cake after baking has a light golden brown color that is eye-catching. The cake is soft and smooth, fragrant with mango, and harmoniously combines with the rich flavor of chestnuts.
This cake is very appealing to make as a dessert for the whole family.
Tips for storing cake
- Do not put the cake in a plastic bag for storage while it is still warm, as the cake can produce steam. Wrapping it tightly will easily make the cake damp and spoil quickly. Wait for the cake to cool completely and wrap it tightly in plastic (the type designed for food), tying it securely to prevent air from entering.
- After wrapping tightly, you should keep the cake in a dry and cool place in the room. If the temperature is too hot, you can put it in the refrigerator for a few days.
- You should make the cake according to the exact proportions in the recipe for the best taste.
See more:
The above is a guide on how to make delicious, smooth, and simple chestnut mango sponge cake. Wish you success!
*Refer to images and recipes from the YouTube channel Apron.
