Mango Cake

Ingredients for Mango Cake

• 3 cups fresh Philippine mango flesh, puréed
• Juice of ½ lemon
• 2 tablespoons sugar
• ¼ teaspoon unflavoured gelatine
• 2 tablespoons boiling water
• 1¾ cups all-purpose flour
• ½ cup corn flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1½ cups white sugar, divided
• ½ cup canola oil
• 7 large eggs, yolks and whites separated
• ⅓ cup pure mango juice
• ⅓ cup reduced mango purée or mango concentrate
• 2 teaspoons vanilla extract
• ½ teaspoon cream of tartar
• 2½ cups chilled cream
• 80 g cream cheese, cubed and at room temperature
• ¾ cup icing sugar
• 1 teaspoon vanilla
• Fresh mangoes, sliced

How to cook Mango Cake

1. 1.Simmer mango purée, lemon juice, and 2 tablespoons sugar over low heat until reduced to 1 cup. Reserve ⅓ cup for batter.
2. 2.Whisk flour, corn flour, baking powder, salt, and ¾ cup sugar. Mix in oil, yolks, mango juice, reserved purée, and vanilla.
3. 3.Beat whites with cream of tartar until frothy; gradually add remaining sugar to stiff peaks, then gently fold into batter.
4. 4.Divide between two 9-inch pans and bake at 180°C for 50 minutes, until a tester comes out clean. Cool completely, then split each cake horizontally.
5. 5.Whip cream, icing sugar, and vanilla until stiff. Fold in cream cheese without overbeating; layer cakes with frosting and sliced mangoes.
6. 6.Dissolve gelatine in boiling water and mix into remaining mango purée. Frost cake, drizzle with mango topping, decorate with mangoes, and chill.