Glutenfree Vanilla Sponge with a Tropical Fruit Sauce

Here is the vanilla sponge I made using the mix from Delicious Alchemy. I have made a delicious fresh mango and passion fruit topping for this and it was divine. 

This and the brownies received many positive feedback, and a few requests have been made for occasion cakes. But, that's another post for another time! as I have mentioned before, in my write up about these mixes, they are amazing and have really good texture and are delightful to work with. They are very forgiving when it comes to handling. 

A)

Mango sauce

B) 

#As with all recipes on this blog unless otherwise stated they are my own; be kind enough to, link back to original, make, share and highlight - happy sharing #

Preparation

Preheat oven 180 degrees, line a cake tin with baking parchment, (leaving a couple of inches above the side of the cake tin) and set aside. 

A)

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Crack the eggs in a large clean bowl, add the soy butter and whisk with an electric hand whisk. It will look a bit curdled but don't worry.

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Add the sponge mix to the egg and butter and whisk well. Slowly add the vanilla paste and coconut water, with the mixer running on low speed. Till you have a uniformed smooth paste.

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Get your pre-lined cake tin or tins and spoon in the mixture leaving a good 1-2 inches clear of the top. Use the back of a wet spoon to smooth the tops and gently tap the tin on a table to get it even.

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Bake in the preheated oven at 180 degrees for 25 - 30 minutes. Check after 25 minutes using a clean tooth pick. If it comes out clean, it's done if not return the cake to the oven for a further 5-8 minutes. 

#Top tip: baking times will vary depending depth of cake tin used. The round tins baked to 25 minutes, the rectangular tin was closer to 40 minutes#

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Leave to cool in the tin for 15 minutes. Carefully remove from the tin using the over lapping parchment paper to help you.

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Leave to completely cool on a wire rack.

While the cake is cooling you can make the sauce.

Mango sauce

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

B)

Take the half ripe mango and remove the flesh from the skin.

Put the flesh in a blender with a tablespoon of powdered sugar and blend till smooth.

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Remove the mango paste from the blender and transfer to a clean bowl, stir in the vanilla paste mix well. 

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Add the passion fruit pulp and another tablespoon of powdered sugar. Stir well to remove any lumps of sugar, add the 1/2 lime juice and mix well.

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Put the mixture in the fridge to chill for a bit, drizzle on the cooled cake just before serving. Or poke small holes in the top of the cake, set the cake in a shallow dish and pour the mango sauce over the cake whilst it is still warm. 

Leave it to settle into the holes a day or so before serving.

Done!

#Delicious Alchemy 10% off any purchase till end of April enter KITCHEN at checkout#

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers