Cream & Mangoes Cake


  • cake flour – 2 cups, sifted
  • granulated sugar – 3/4 cup
  • baking powder – 1 Tablespoon
  • egg whites – 7
  • cream of tartar – 1/2 teaspoon
  • granulated sugar – 3/4 cup
  • egg yolks – 7
  • corn oil – 1/2 cup
  • mango juice – 3/4 cup (canned or bottled juice is fine)
  • lemon flavoring – 1 teaspoon
  • fresh mango – 1 cup cut in cubes, from a whole mango
  • butter – 1 cup, softened
  • heavy cream – 1/4 cup
  • mango nectar – 1/4 cup (canned or bottled juice is fine), for cake icing
  • confectioners’ sugar – 3 cups
  • lemon flavoring – 1 teaspoon, for cake icing
  • golden yellow food color – 1/4 teaspoon (optional)
  • fresh mango – 1 piece, peeled, pitted, sliced in strips, for cake decorationInstructions:
    Preheat oven to 350 degrees.
    Sift together the dry ingredients: cake flour, 3/4 cup granulated sugar, baking powder. Set aside.
    In a separate bowl, at highest speed, beat the eggwhites and cream of tartar together. When there are high peaks and hardly any bubbles left, slowly add the 3/4 cup granulated sugar, a few tablespoons at a time. When peaks form and whites are shiny, put aside.
    In another mixing bowl, make a well of all the dry ingredients. In the center add : oil, yolks, mango juice, lemon flavoring. Beat with the mixer at medium speed till blended. This should only take about 3 to 5 minutes.
    Into the yellow mango batter, add the cubes of mango fruit, by folding with a spatula.
    Finally, fold the mango mix very gradually into the eggwhites. Try to do the folding in 3 batches, to prevent the eggwhites from dropping.
    Pour batter into a greased round tube pan, measuring 8 inches in diameter, 4 inches high. Bake at 350 degrees for 45 minutes or test for doneness.
    When done, cool on counter for a few minutes. Then loosen edges from the round tube pan, invert and take the cake out to cool. It should be completely cooled before adding any of the Mango icing.

    How to make the MANGO BUTTERCREAM ICING (makes 2 1/2 cups):
    In a mixing bowl, at high speed, mix together the softened butter and 1 cup confectioners’ sugar. Cream and blend well till smooth.
    Gradually add in alternating order, a few tablespoons at a time : confectioners’ sugar, heavy cream, and mango juice. Begin and end with the confectioners’ sugar.
    Add the lemon flavoring and blend well.
    Finally, add the golden yellow food coloring. Mix well. Refrigerate the icing till ready to use on cake.
    After frosting the cake, garnish mango slices on top in a spiral manner