Pineapple, Mango & Strawberry Sponge Cake

Pineapple, Mango & Strawberry Sponge Cake! A nice summery treat with fruity flavours.

Pineapple, Mango & Strawberry Sponge Cake

Pineapple, Mango & Strawberry Sponge Cake

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Moist and delicious pineapple, mango & strawberry cake.


  • 200 grams of Flour
  • 6 grams of Baking Powder
  • 50 grams of Sunflower Oil
  • 100 grams of Granulated Sugar
  • 1 teaspoon of Vanilla Extract
  • 4 Egg Yolks*
  • 220 grams of Pineapple OR Mango OR Strawberry Puree
  • Optional: Food Colouring
  • 20 grams of Granulated Sugar
  • 6 Egg Whites*


  1. Preheat your oven to 160 degrees Celsius.
  2. Prepare your cake pan (38,7 cm × 26 cm × 1,9 cm) by lining it with baking paper.
  3. Combine the flour and baking powder.
  4. In a separate bowl, mix together the egg yolks, vanilla extract, sunflower oil, fruit puree and the larger amount of sugar.
  5. Add the puree mixture to the flour mixture and mix well.
  6. In a separate bowl, add in the egg whites and smaller amount of sugar
  7. Whip up the egg whites to stiff peaks.
  8. Fold the egg whites into the batter gently, in three additions.
  9. Pour the batter into your prepared cake pan.
  10. Bake the cake for 15 to 20 minutes.
  11. Let it cool completely.

When is it done?

You'll know the cake is done when you gently press onto the cake and it springs back.


*Make sure this ingredient is at room temperature.

This recipe makes one thin 38,7 cm × 26 cm cake.

Used in the following recipes:

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