Mango Pistachio Sponge Cake Recipe No butter sponge cake
Recipe type: Mango Recipe, Cakes, Desserts, Sponge cakes, No Butter cake
RecipeCuisine: International Cuisine, General
Prep time: 
Cook time: 
Total time: 
Serves: 10 to 11 servings
Yummylicious, delectable, light,airy and spongy Mango Sponge Cake Recipe with Pistachios!
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • For Sponge:
  • 150 gms flour
  • 1 t/s baking powder
  • 1 t/s salt
  • 1 tbsp cream of tartar (optional)
  • 3 eggs (yolks and whites separated)
  • 150 gms organic granulated sugar / caster sugar (I used organic sugar)
  • 1 tbsp vanilla essence
  • 15 to 16 pistachios finely chopped + 1 tbsp chopped pistachios for garnishing
  • 75 ml of mango pulp (fresh Or canned)
  • For Frosting:
  • 1 cup whipped cream
  • 1 tbsp chopped pistachios for garnishing
  • some cocoa powder for dusting
  • some mango sorbet Or icecream for topping (optional)
  • some choco chips
How to make the recipe?
  1. Preheat oven at 160°C exactly ten minutes before baking. Grease a round pan Or flower pan Or loaf pan with parchment Or butter paper at the bottom. I have used a flower pan and just greased the pan and dusted some flour as forgot to place the parchment paper ;)
  2. Sift the flour, baking powder and salt. Place them aside. Separate the egg yolks and whites. Place the yolks and whites in separate mixing bowls.
  3. Beat the egg whites on high speed for 2 mins. Then add half of sugar with the cream of tartar. Beat again on high speed until soft peaks are formed. Please don't over beat else the whites will be stiff peaks and so your cake.
  4. Now mix yolks with sugar. Beat on a high speed until they are light and fluffy. Add mango pulp and beat again until the mixture is nicely incorporated.
  5. Fold sifted dry ingredients into batches of three into yolk-sugar mixture. Also add vanilla extract and chopped pistachios.
  6. Lastly fold the beaten egg whites gently into the mixture. Please don’t over-mix it else the result would be stiff cake.
  7. Pour the batter gently over the greased, lined pan.
  8. Tap the pan gently before baking.
  9. Bake at 160°C for 40-45 mins Or until the skewer comes out clean from the center-bottom of the cake. Allow the cake to cool down for 5-7 mins. Gently unmould the cake remove the parchment paper.
  10. Meanwhile prepare the whipped cream. Once cake is chilled spread the whipped cream over the cake. Dust some cocoa powder and spread some pistachios over the center Or the periphery of the cake.
  11. Alternatively you could top with mango sorbet Or mango icecream.
  12. Sprinkle some choco chips. Preferably have this cake chilled.
1. Don't over beat the egg whites.
2. If you don't have pistachios add almonds.
3. If mango pulp isn't available use papaya pulp Or any other fruit pulp.
Recipe by Flavors of Mumbai at