Baking Mad.com - everything you want to know about baking

Home
Recipes
Recipe Finder

Browse our collection of over 1000 delicious recipes from all over the world

- or -
Competitions
Bake with the Best
Kids' Baking
Inspiration
Blog

This site uses cookies. To continue browsing this site, please tick the box to agree to our use of cookies.

Find out more here »

Home »
Baking Recipes »
Cake Recipes »
Shelina Permalloo's Mango Cream Cake

Shelina Permalloo's Mango Cream Cake

Recipe Submitted By: bakingmad

Shelina is famous for using Mangoes in her recipes, so we have a very special mango Cream Cake for you to try at home and be your own MasterChef!

Preparation Time	15 minutes
Baking Time	40 minutes
Portions	Serves 6-8
Skill Level	Easy
Average Rating

Shelina Permalloo's Mango Cream Cake Ingredients

250 grams	Unsalted Butter softened
250 grams	Golden Caster Sugar (Billington's)
1	Vanilla Pods (Nielsen-Massey) large, split lengthwise and seeds scraped out
4	Free Range Eggs large
250 grams	Self Raising White Flour (Allinson Nature Friendly)
100 ml	Milk full fat
1 pinch	Salt

Additional Ingredients

75 ml	Mango Puree
50 grams	Golden Icing Sugar (Billington's)
220 ml	Double Cream
2	Mangoes fresh, chopped into 1” cubes

This recipe uses

How to make Shelina Permalloo's Mango Cream Cake

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Pre heat the oven to 180°C/160° Fan/ Gas 4 and grease and line 2 x 8” round cake tins.
Cream together the butter, sugar and vanilla seeds for about 10 minutes until pale and fluffy - this is key to the recipe so it is worth doing this bit well!
Add the eggs, one by one, beating well between each one.
Carefully fold in the flour ensuring you don’t lose any of the air in the mixture. It may need loosening so use as little milk until you get a dropping consistency.
Split the mixture into two equal sized portions into the prepared tins and place in the oven for 40-45 minutes until the sponge is golden brown and springs back to the touch, or until a skewer comes out clean. Remove from the oven and leave to cool.
To make the filling lightly whip the double cream with the icing sugar until you get a soft peak, then stir in the mango purée.
Spread this evenly over the cooled sponge cakes (as you would do making a Victoria Sponge). Scatter over the fresh mango pieces and sandwich the cake together.
Dust the cake with icing sugar. For additional decoration place some of the remaining cream into a piping bag, and using a big star tip crown the cake with stars on the edge and place a piece of mango on each tip. Serve immediately.

Reviews

Read all reviews (0) | Average rating: 0 stars

Remember to review this recipe at www.bakingmad.com

Please use this area for notes:

More recipes

Need some baking advice?

Ask our friendly experts

Search our forum, check our FAQs or send us an email.

Help is here »

Where to buy recommended ingredients

Find stores near you that stock the baking
ingredients you need.

Find a stockist »

Join the Baking Mad Club

Discounts, competitions, exclusive offers, personalised recipes and lots more.

Join up

Competitions

Win a year's supply of Billington's Sugar

Upload an image of your Ultimate Gingerbread man recipe and you'll be in with a chance to win a year's supply of Billington's sugar including Golden Caster Sugar, Light Muscovado Sugar, Dark Muscovado Sugar, Golden Granulated Sugar, Golden Icing Sugar and Molasses Sugar

Click here to enter today

Win 1 of 10 year's supply of Allinson Flour

Answer this question correctly and you could win 1 of 10 year's supply of Allinson Flour, including plain white, self raising, plain wholemeal, strong white, strong wholemeal and easy bake yeast.

Click here to enter

Win 1 of 10 Stork World Baking Day Hampers

Answer the simple question below and you could get your hands on 1 of 10 World Baking Day hampers borught to you by Stork, helping Britain bake better since 1920.