Air fryer recipe · Desserts & Bakes
Mango Cake
A soft eggless sponge with sweet mango flavor.
- 28 minTotal time
- 160°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 280kcal
- 2.8 gprotein
- 38.1 gcarbs
- 12.9 gfat
- 1.0 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- mango1 cup pulp
- flour1 cup
- sugar1/2 cup
- milk1/4 cup
- oil1/3 cup
Method
Blend the wet mix
Whisk the mango pulp, sugar, oil and milk until smooth and the sugar has dissolved. A well-blended wet mix spreads the sweetness and moisture evenly, so the crumb bakes soft and uniform instead of dense in patches.
Fold the flour
Fold in the flour gently, just until no dry streaks remain. Stop the moment it comes together, as over-mixing works up the flour and turns a light, tender cake tough and chewy.
Fill the tin
Pour the batter into a greased tin and tap it lightly on the counter to release trapped air. Knocking out those big bubbles gives you an even crumb with no large holes running through the middle of the cake.
Bake
Bake at 160°C for 28 min until a skewer poked into the centre comes out clean. The gentle heat lets it rise slowly and cook through to the middle without the top browning and cracking before the inside sets.
