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Mango Cake

Yield: 1 cake

For the cake:
For the filling:
⅔ c mango juice 1 egg yolk
2 ½ c cake flour 1tsp cornstarch

1 ½ tsp baking soda ¼ c condensed milk

1 tsp baking powder 1 c sweetened mango puree
8 eggs, separated ½ tsp vanilla
½ tsp mango flavoring
⅔ c sugar for egg yolk mixture
2 tbsp butter
1 c sugar for egg white mixture
For the topping:
½ c corn oil
sweetened sliced mango
1 tsp vanilla

½ tsp cream of tartar

Make the cake. Preheat the oven to 350°F. Grease bottom of two round

8" pans and line with wax paper. Set aside.

In a large bowl, mix together powder, water, cake flour, baking soda,
baking powder, egg yolks, ⅔ cup sugar, corn oil and vanilla. Beat with a

wire whisk until smooth.

In another bowl, beat egg whites until frothy. Add cream of tartar.
Continue beating. Gradually add 1 cup of sugar and beat until stiff.

Fold egg yolk to egg white mixture. Pour to prepared pans, dividing

equally and bake for 30 minutes. Let it cool.

Make the filling. Combine all the ingredients in the saucepan and cook
in double boiler, stirring continuously until creamy.

To assemble, put one cake on the platter. Spread filling over surface.
Top with the second cake. Spread frosting on top and add mango slices.

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