I’ve been looking at this two-ingredient sponge cake recipe for a while no oven, no flour and no sugar with which social networks bombard me daily and, in the end, I have decided to try it. The process is very simple and curiosity got the better of me, so here I am to tell you what I thought.
To call it “cake” is to overdo (a bit) braking. Its texture, although airy, has nothing to do with that of a traditional sponge cake, whose basic ingredients are conspicuous by their absence. The only point in common is the cake shape that has the creature that, it must be said, is very rich. I have used mango, but it can be done with apple, peach, plum and many more.
the taste is very soft and, as you can imagine, since it does not contain sugar it is slightly bland. Although I am a lover of slightly sweet sweets and it seemed to me the most correct, but for sweet tooth it may not be enough. In any case, there is nothing like trying it and judging for yourselves.
Peel the mangoes, remove the meat from the bone and grind it. Pour the mango puree into a saucepan and cook over medium heat. Add the powdered gelatin and stir while cooking so that it dissolves completely and avoid at all costs the formation of lumps.
Transfer the mixture to a large bowl and beat until it doubles its volume and acquires a whitish color. It takes a few 15-20 minutes with electric rods, so you have to be patient. Transfer the mixture to a cake mold and let it cool for a few hours in the fridge or, better yet, overnight. We unmold and serve.
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With what to accompany the two-ingredient sponge cake
If you like soft, creamy and refreshing sweets, then you cannot stop trying this two ingredient sponge cake which is prepared with mango. It is a good climax to a summer meal. You can adapt the recipe and use any fruit you have on hand to make it, although mango works very well.
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