This mango sunshine cake is the first of two types of cakes I would be showing this month. (I know, that is quite a surprise). However, the surprise is not over. This is just the first surprise, a cake that is very light and airy, with a touch of mango sauce on it.
Mango Sunshine Cake During the Mango Season
There are a lot of mango these days, so I naturally thought that the ripe pulp of the mango Julie, one of my favourite mangoes, could be further enjoyed as a sauce … on top of a cake. Sometimes, things can be a little weird that way. I am getting tired of the extremely sweet frosting for cakes. Most of you would know I don’t particularly like sweet frosting. That is one of the main reasons you don’t see my cakes with frosting. Anyhow, I am not sure if my family felt excited about this cake when I first served it to them. They all just wondered about the mango sauce on top of a cake.
An Angel of a Cake
Then they saw the cake. Like myself, we were surprised at the texture of this cake. It was so light… wonderfully light, making it a perfect sponge cake. But, the sunshine moment came out when everyone tasted the part of the cake with the mango sauce. All I know is that this cake did not last long at all. The lovers of sponge cake felt it was, for lack of a better word, perfect.
A Mango Sunshine Cake Recipe
You would very soon notice that the ingredients for this cake is very similar to an angel food cake. For this reason, this cake is not prepared like a basic cake. The egg yolk and egg whites are beaten separately at first. This cake does not have any baking powder or baking soda, and it also does not have any butter. These differences are what makes this cake unique, and spongy. However, you must take care when preparing the cake. It is not an easy cake to make.
If you are not getting help, it will be best to begin beating the yolk first and later the whites. The lime juice in this recipe is important, it removes the fresh scent of the eggs. The flavour of the lime and essence really comes out in this cake as well. You certainly don’t need any nutmeg or cinnamon and I am pretty sure many of our readers would rejoice for that. So, here is another Simply Trini Cooking Original recipe for you to try. Enjoy Mango Sunshine Cake.
8 eggs whites
1/2 tsp. cream of tartar
1/2 tsp. salt
1 1/4 cups granulated sugar
5 egg yolks
1 cup all-purpose flour
2 tbsp. lime juice
1/2 tsp. almond essence
1/2 tsp. coconut essence
Beat the sugar and egg yolks together until very light in colour.
Note: Every now and then you would have to use a spatula to lift the sugar form the sides and bottom as you beat.
Of course you have to stop the mixer first lol!!
Sift the flour and set aside.
Mix egg whites, cream of tartar and salt together. Beat until very stiff.
Add the flour a little at a time while you beat the egg yolks.
Alternate the flour with the lemon juice until all is used up.
Pour the batter into a greased pan or tube pan.
Bake in a moderate oven for 60 minutes or until a skewer inserted in the center comes out clean. Leave to cool.
Remove cake and …
Note: The cake is upside down.
Frost with Mango Sauce. (Recipe for the Mango sauce can be found in Compère Magazine May 2013 issue.)
Well that’s it for this delicious Mango Sunshine Cake post see you soon; and don’t forget to leave you comment in the comment box below.