Monday, November 29, 2010

Mango Cake

I always bake this cake whenever it's my hubby's birthday. It's very light and it's not very sweet, and that's the way we like our cakes. I got this cake from a recipe book I bought from the Philippines more than 20 years ago. If you can see the book, it has lots of samples. Over the years I have been baking it, the batter of the cake has been spilling on it, and dried out, hence the sample ;)


10 - 12 egg whites (depending on the size of the eggs)
3/4 cup caster sugar

10 - 12 egg yolks
1/4 cup water
1 tsp vanilla
3/4 cup caster sugar

2 cups sifted self raising flour


  1. Beat egg whites until foamy.
  2. Gradually add the first 3/4 cup sugar, continue beating until very stiff but not dry.
  3. Set aside
  4. Beat egg yolks with water and vanilla until creamy.
  5. Gradually add the rest of the sugar, beating well until thick and lemon coloured.
  6. Fold egg yolks alternately with flour into egg whites.
  7. Pour in 2 20 inch square or round pan. Or alternatively, you can bake it in a big square pan or round pan. I usually bake it separately so that I don't have to cut it in the middle later.
  8. Bake at 170 C for 20 - 25 minutes. Cool.


4 ripe mangoes, peeled and sliced
whipped cream. I used 600 ml cream

Slather generous amount of whipped cream on the first cake. Then arrange some mango slices on top. If you baked it in one big tin, split the cake in the middle.
Put some more whipped cream on the bottom of the other cake before putting it on top of the first cake.
Then, put some more whipped cream on top of the second cake (which is now sitting on top of the first cake) then arrange more mangoes on top. If you have left over whipped cream, cover the cake all over.
You can serve it right away, if you can't wait, or put it in the fridge for a few hours so that the cake will absorb the cream and the smell of the mangoes.

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