This sneaky cake looks like a plain old sponge cake until you bite into it and discover the tropcial tanginess of the mango – just heavenly.
- 12 oz (340g) self raising flour
- 1 heaped dssp soya flour
- 1 heaped dssp corn flour
- 2 1/2 tsp baking powder
- 6 oz (170g) margarine
- 1 cup (200g) of caster sugar
- 6 dssp of mango puree
- 12 fl oz (340ml) soya milk
- 2 oz (55g) margarine
- 4 dssp mango puree
- 1 tsp vanilla essence
- 6 oz (170g) icing/caster sugar
- 1 oz (30g) cornflour, sieved
- First make the cake: preheat the oven to 175C/350F/gas mark 4. Sift the flour, soya flour, corn flour and baking powder and mix together.
- Blend the margarine, caster sugar and mango puree together and add the dry mix. Pour in the soya milk and blend together thoroughly. The mixture should quite thick.
- Grease two cake tins and pour in the cake mixture. Bake for approximately 30 minutes or until a cocktail stick comes out clean. Leave until completely cold.
- To make the mango icing put all ingredients into a saucepan and bring to the boil, stirring frequently. Boil rapidly for 1 minute exactly. Beat until cold (place saucepan in some cold water).
- Finally sandwich the cakes together with the mango icing and dust the top with icing sugar.