Mango Cake

BASE 1

cake flour - 2cups

white sugar - 1/2cup

vegetable oil  - 1/3cup

baking powder - 1tsp.

salt - 1 1/2tsp.

egg yolks - 8pcs. (save egg whites for base 2)

water  - 1/2cup

Procedure

1. Preheat oven at 350'F for 30 minutes

2. Combine all the ingredients in a bowl and blend well using a wire whisk. Set aside.

BASE 2

egg whites - 8pcs.

white sugar - 3/4cup

cream of tartar - 1tsp.

Procedure

1. Place all the ingredients into the mixing bowl. Using wire whisk, shift the mixer at high speed for 5 minutes or until stiff but not dry.

2. Combine BASE 1 and BASE 2, mix well using rubber spatula.

3. Put the batter into greased lined (12 x 16 x 1/2-inches) pan and tap once onto working table to release air bubbles.

4. Bake at 350'F for 20 - 30 minutes or until cake tester inserted comes out clean.

5. Turn the pan upside down, and peel the lined paper. Let it cool


To Assemble the cake
you need:
the cake
2 cups of heavy whipping cream
2 tsp vanilla
1/2 c chopped mango
1 cup sliced mango for topping (optional)


Mix heavy cream and vanilla in the mixer bowl (you can also use hand mixer), whip the cream until thick (NOTE: like the shaving cream). Fold in the chopped mango. Spread the cream into the cake. Let rest in the refrigerator for 30 mins. Slice the cake in 1 1/2 inches square. Using a pipe bag, pipe a ribbon into each slice of cake, topped with mango slices.


you can divide the batter into 2 (1/4 inch) baking pan if you want your cake layered.