Ingredients
- 1 3/4 c. all-purpose flour
- 2 tsp. baking powder
- 1/8 tsp. mace
- 6 eggs, separated
- 3/4 c. mango juice
- 1 1/4 c. sugar
- 1 whole ripe mango, chopped
Directions
Preheat oven to 350 degrees. Grease 2 (9-inch) round pans; set aside. Sift flour, baking powder, and mace together. Set aside. Beat egg yolks slightly until lemon colored, add juice gradually. In another bowl, beat egg whites until soft and fluffy. Add sugar gradually, beating continuously until stiff. Fold in egg-yolk mixture alternately with flour mixture and chopped mango. Continue folding until all are well blended. Do not overbeat. Pour batter into prepared pans. Bake for 35-40 minutes or until cake springs away from the sides of the pans. Allow to cool.
MANGO FROSTING:
1 c. butter or margarine
1 c. sugar
1 tbsp. kahlua liqueur or coffee
1 1/2 c. whipped cream
1/4 c. chopped mango
1/4 c. chopped raisins
1 ripe mango, sliced
Cream butter with an electric mixer and add sugar gradually. Add coffee liqueur and cream. Beat until fluffy. To 1/4 of the frosting, add chopped mango and raisins. Use this as filling between the two layers. Spread remaining frosting on top and sides of cake. Decorate top with sliced mango arranged like daisy petals.
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Submitted 6/13/05.
Source: Personal Collection
Submitted By: I Dunno
IDunno4@hotmail.com
MANGO CAKE