Method
Step 1:
Pre heat the oven to 180°C (fan 160°, gas mark 4). Grease and line 2 x 8” round cake tins.
Step 2:
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!
Step 3:
Add the eggs, one by one, beating well between each one.
Step 4:
Carefully fold in the flour and salt ensuring you don’t lose any of the air in the mixture. It may need loosening so use a little milk until you get a dropping consistency.
Step 5:
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.
Step 6:
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.
Step 7:
Spread half of this evenly over the cooled sponge cakes. Scatter over the fresh mango pieces and sandwich the cake together.
Step 8:
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.
Ingredients
For the sponge
- 250g Butter (unsalted) (softened)
- 250g Billington's Unrefined Golden Caster Sugar
- 1 Vanilla pods (split lengthways with seeds scraped out.)
- 4 Egg(s) (free range) (large)
- 250g Self-raising white flour
- 100ml Milk (whole)
- 1pinch Salt
For the filling
- 75ml Mango purée
- 50g Unrefined golden icing sugar
- 220ml Double cream
Recipe Reviews
Lovely cake. I used vanilla extract instead
Cake went down a treat, really lovely cake, I've been told I can make this cake again
Amazing my family lovers it . I would totally recommend trying the cake. But I would use vanilla extract.
I tried this for the first time and it turned out to be good
Ingredients
For the sponge
- 250g Butter (unsalted) (softened)
- 250g Billington's Unrefined Golden Caster Sugar
- 1 Vanilla pods (split lengthways with seeds scraped out.)
- 4 Egg(s) (free range) (large)
- 250g Self-raising white flour
- 100ml Milk (whole)
- 1pinch Salt
For the filling
- 75ml Mango purée
- 50g Unrefined golden icing sugar
- 220ml Double cream