Glazed Mango Sponge Cake

Tak sedap sangat... :(

Okay, maybe that's an over statement... But to me, i think it could be better.

Reason behind making this cake is because Z's mum had purchased a new Reader's Digest hardcover thick baking book. I was browsing through and Z said why don't i make something from it. The thing is his sis had already tried couple of recipes and it didn't turn out that good so now it's my turn to test and see if the book was just full of bad recipes...hehe. I had lots of mangoes at home hence the mango cake.

Glazed Mango Sponge

1 ripe mango
170g (3/4 cup/6 oz) caster sugar
2 eggs, lightlybeaten
125g (1/2 cup/4 1/2 oz) natural plain yogurt
125ml (1/2 cup/4 fl oz) sunflower oil
finely grated zest of 1 lime
185g (1 1/2 cup/6 1/2 oz) plain all purpose flour
2 tsp baking powder
30g (1/3 cup/1 oz) desiccated (sweetened shredded) coconut
2 tbsp icing sugar, sifted

1. Use a 18-cm (7-inch) square, deep tin with a loose base or a 20-cm (8-inch) round, deep cake tin. Grease tin and line the base with baking paper. Preheat oven to 180 degree C (350 degree F/gas mark 4).

2. Peel the mango. Cut the flesh away from the stone and slice thinly. Arrange over the bottom of the prepared cake tin.

3. Place the sugar, eggs, yogurt, oil and lime zest in a large bowl and stir until smooth and mixed thoroughly. Sift flour and baking powder and fold into the mixture, alternating with the coconut.

4. Spoon mixture over the sliced mango and smooth the to. Bake for 50 minutes or until golden brown and firm to the touch. Check after 30 minutes and cover with foil if the cake is browning too quickly.

5. Leave cake in the tin for about 15 minutes, then turn out onto the rack of a grill tray, mango-side up. Peel off baking paper. Preheat grill. Dust cake thickly with icing sugar and place under the hot grill for 3-4 minutes or until the sugar has melted and is golden. Leave to cool on the rack.

6. Transfer the cake to a plate for serving. Any leftover cake can be covered with cling film and kept in the refrigerator for 2-3 days.

Verdict is it's just so-so. I wouldn't look forward to eating it and probably won't make it again. The texture is crumbly and dense. I think the mango just on top is not enough as you don't taste much of it. Overall i would rate it 5 out of 10. I'm thinking of using it as a base to make trifle, that is if i don't see anyone eating much of it.