Cream and Mango Filled Cake

Ingredients

• 5 eggs
• 3/4 cup powdered sugar
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 1/2 cups flour
• mango
• sweetened whipping cream, whipped
• chocolate melted in a double boiler for decoration
• Cream and Mango Filled Cake recipe from a friend and chef of Sho Tabkhin Today:
• Reina Abdullah
• Click on Reina's name to visit her page on our site and discover all her delicious recipes
• For more wonderful cakes, click the following link: Almond sponge cake

Method

1. In a deep bowl, place the eggs and vanilla and whisk them at high speed.
2. Gradually add the sugar and continue whisking for approximately 15 minutes until the mixture doubles in volume.
   Timers: 15 min
3. In another bowl, sift the dry ingredients together and gradually add them, one tablespoon at a time, over the whisked egg mixture. Mix with a spatula or spoon from bottom to top until the mixture is combined.
4. Grease a 22-inch pan with oil and dust it with flour, then pour in the cake batter.
5. Place the pan in a preheated oven on the middle rack at the highest temperature for only ten minutes.
6. After ten minutes, reduce the temperature to 180°C and bake the cake for twenty minutes.
7. When the cake is done, turn off the oven, remove it from the pan, and let it cool completely on a wire rack.
8. Once cooled, cut the cake in half into two layers.
9. Moisten the cake layers with mango juice.
10. Spread the whipped cream, then the sliced mango fruit.
11. Place the second layer over the filled layer and decorate the cake surface with cream and melted chocolate.
12. Place the cream and mango filled cake in the refrigerator for at least two hours before serving.