Mango Layer Cake

Summer is the best fruits season all year. Everything is in season – fresh raspberries, peaches and apricots, sweet cherries, big and juicy mangoes and so much more! On top of it all, everything is so cheap and it takes a lot of self-control for me to not buy everything! I made this cake as a Christmas gift for my Ming Court bosses. They really loved it and praised the fluffy texture of the cake and sweetness of the mangoes.

Sponge Cake

Ingredients:

• 6 egg whites
• 125 g caster sugar
• 1/2 tsp cream of tartar
• 6 egg yolks
• 100g sugar
• 1/2 tsp vanilla essence
• 5 tbsp corn oil
• 2 tbsp orange juice
• 100 ml thickened cream
• 140 g self raising flour

Method:

• Preheat oven accordingly.
• Whisk egg whites, sugar and cream of tartar.
• Whisk egg yolks, sugar and vanilla essence till light and creamy.
• Add in corn oil, orange juice and cream. Mix well.
• Stir sifted flour and fold gently to mix.
• Pour egg yolk mixture lightly into egg white mixture. Mix evenly with a big spoon.
• Pour into ungreased pan. Bake till set.

Mango Custard Layer

Ingredients:

• 900ml thickened cream
• 3 fresh mangoes, pureed
• 35g green bean powder
• 30g custard powder

Method:

• Mix all ingredients together in a saucepan and bring to boil over medium heat.
• Stir till it thickens. Use immediately.

Assembling

• Layer cake into 3 layers. Pour fudge over one layer, top with second layer and repeat. 
• Leave to set in refrigerator.
• Reheat remaining fudge and coat the rest of the cake.
• Decorate as per preference.