“My husband, Gary discovered this recipe when we were newlyweds in 1954. It’s been our traditional family gathering cake for over 50 years now and I think you’ll agree that it is a delicious dessert and conversation starter all in one!”

Ingredients
6 eggs, separated (room temperature)
1 mango, large, sliced and diced
1-1/2 tsp baking powder
1-1/2 cups sugar
1-1/2 cups all purpose flour
1/4 tsp salt
1/2 cup cold water
1 tsp vanilla extract

Preparation Directions
Preheat the oven to 325 degrees. Beat the egg whites until foamy. Add the baking powder and beat until the egg whites are stiff and hold peaks. In a separate bowl, beat the egg yolks until thick and lemon-colored. Add the sugar to the egg yolks, 1/2 cup at a time. Combine the flour and salt and add alternately with the water and vanilla extract to the yolks. Blend well. Fold the eggwhites into the egg yolk mixture. Add mango. Spoon carefully into an ungreased angel-food cake pan. Bake for about an hour. Turn upside down to cool for one hour. Feed delicious Mango Sponge Cake to delighted guests!

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