Mango Rum Sponge Cake (Bizcocho de Ron y Mango)

Due to the blue moon at the end of the month, there will be two posts on the last week of the month and none next week.

I have a cold so it’s just the recipe today. Enjoy!

Mango Rum Sponge Cake (Bizcocho de Ron y Mango)

Mangoes: 2 medium ripe, peeled, and pitted

Cake flour 1 cup (or substitute with 3/4 cup plus 2 tbsp all-purpose flour plus 2 tbsp cornstarch)

Eggs 5

Buttermilk 1/3 cup (or substitute with 1/4 cup milk plus 1 tsp lemon juice)

Lemon zest 1 tsp

Rum Syrup/Almíbar de Ron (Click for my recipe.)

  1. Preheat oven to 350°F.
  2. Puree the mangoes and the lemon zest in a blender until smooth.
  3. Pour the puree into a bowl and add the buttermilk. Sift the cake flour (or sift the all-purpose flour and cornstarch) then add it too the mango batter, completely incorporating it. Taste and add sugar if desired, keeping in mind that there will be syrup.
  4. Crack the eggs in a separate bowl. Slowly add the eggs to the mango batter, completely incorporating them.
  5. Grease a baking pan.
  6. Pour the batter in the pan and bake for 1/2 hour. Do not fully cook the cake. After 1/2 hour, remove the cake from the oven to cool faster, and let sit for 30 minutes.
  7. After the cake has cooled for 30 minutes, prick holes on the top of the cake with a fork. Try not to poke into the bottom of the cake.
  8. Pour 1/2 inch layer of rum syrup on top of the cake. Let sit for 2 hours so that the cake absorbs some of the syrup.
  9. After 2 hours have passed, pour the remainder of the syrup on top of the cake, and bake until fully cooked, about another 1/2 hour.
  10. After the cake is baked, remove from oven and let sit for 30 minutes.

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