Mango cream cake


For the Sponge
250g unsalted butter, softened
250g golden caster sugar
1 large vanilla pod, split lengthwise and seeds scraped out
4 large eggs
250g self raising flour
100ml full fat milk
Pinch of salt

For the filling;
75ml mango purée
50g golden icing sugar
220ml double cream
2 fresh mangoes – chopped into 1” cubes


1. Pre heat the oven to 180°C/160° Fan/ Gas 4 and grease and line 2 x 8” round cake tins.
2. Cream together the butter, sugar and vanilla seeds for about 10 minutes until pale and fluffy – this is key to the recipe so it is worth doing this bit well!
3. Add the eggs, one by one, beating well between each one.
4. Carefully fold in the flour ensuring you don’t lose any of the air in the mixture. It may need loosening so use as little milk until you get a dropping consistency.
5. Split the mixture into two equal sized portions into the prepared tins and place in the oven for 40-45 minutes until the sponge is golden brown and springs back to the touch, or until a skewer comes out clean.
6. Remove from the oven and leave to cool.
7. To make the filling lightly whip the double cream with the icing sugar until you get a soft peak, then stir in the mango purée.
8. Spread this evenly over the cooled sponge cakes (as you would do making a Victoria Sponge). Scatter over the fresh mango pieces and sandwich the cake together.
9. Dust the cake with icing sugar. For additional decoration place some of the remaining cream into a piping bag, and using a big star tip crown the cake with stars on the edge and place a piece of mango on each tip. Serve immediately.

This recipe is published with thanks to Billingtons


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