Simple Sponge Cake for Mango Cake
Ingredients
- 5 eggs (at room temperature)
- 180 grams sugar
- 180 grams self-raising flour
Instructions
- Prepare the Egg Mixture:
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- Preheat your oven to 165°C (330°F).
- In a mixing bowl, beat 5 eggs and 180g sugar on high speed for about 5 minutes, until the mixture is light and fluffy.
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- Add the Flour:
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- Gradually add half of the self-raising flour to the egg mixture.
- Gently fold it in using circular motions from top to bottom to avoid deflating the batter.
- Once the first half of the flour is incorporated, add the remaining half and fold it in gently.
- Do not overmix the batter to keep it light and airy.
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- Bake the Cake:
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- Line an 18cm baking pan with baking paper.
- Pour the batter into the pan and tap the pan a few times to remove any air bubbles.
- Bake in the preheated oven at 165°C for 40 minutes or until a toothpick comes out clean when inserted into the center.
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- Cool the Cake:
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- Let the cake cool in the pan for 10 minutes.
- Remove the baking paper and allow the cake to cool down completely before slicing.
This is a light and fluffy sponge cake perfect for making your Mango Cake! Enjoy! -