Mango Cream Cake

This recipe is a little complicated, but ever so yummy!

You start with four bowls of ingredients:

A) 270g sifted cake flour (measure out 270g plain flour, remove 5 tbsp on flour and put in 5 tbsp cornflour), 3 tsp baking powder, 1 tsp salt, 170g caster sugar

B) 118ml oil, 7 egg yolks, 158ml water, 1 tsp vanilla essence, 1/2 tsp orange extract.

C) 7 egg whites, 1/2 tsp cream of tartar

D) 150g caster sugar


1.pre-heat oven 170 degrees C. Bottom line 2 x 9″ tins, do not grease.

2. Combine A) and B). Beat well


3. In separate bowl, beat C until frothy. Gradually add in D and beat until stiff peaks form.


4. Fold into the A&B mixture.


5. Pour into the baking tins.


6. Bake for 25-30 minutes or until the top springs back when lightly touched. Invert onto a wire rack and cool completely.


Frosting:

480ml thick cream, 250g cream cheese, 150g icing sugar, 1 tsp vanilla essence, 3 mangoes.

1. Purée the meat of one mango.

2. In separate bowl beat cream cheese until smooth.

3. In another bowl beat the whipped cream, sugar and vanilla until mixture is stiff. Gently fold in cream cheese until well combined. Gently fold in mango puree.

Cut up the rest of your mangoes into small cubes to use for filling and garnishing.

Place one layer of cake on cake board, use frosting to cover the cake, scatter with mango, place cake layer over the top and frost the cake with the rest of the frosting, decorate with remaining mango pieces.

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