resources > recipes > mango cake

Mango Cake

This cake comes from Pogo Cafe where it is very popular. It has also been served at several of our food fayres.

cake
12 oz (340g) self raising flour
1 heaped dssp soya flour
1 heaped dssp corn flour
2½ tsps baking powder
6 oz (170g) margarine
1 cupful of castor sugar
6 dssps of mango puree
12 fl oz (340ml) soya milk

mango icing 1 (middle)
4.5 oz (125g) firm tofu
2 dssp mango puree
2 tsp golden syrup
½ tsp vanilla essence

mango icing 2 (top)
2 oz (55g) margarine
6 oz (170g) icing/caster sugar
1 oz (30g) cornflour
4 generous dessert spoons mango puree
1 tsp vanilla essence

1. First make the cake: preheat the oven to 175°C/350°F/Gas Mark 4. Sift the flour, soya flour, corn flour and baking powder and mix together.

2. Blend the margarine, caster sugar and mango puree together and add the dry mix. Pour in the soya milk and blend together thoroughly. The mixture should quite thick or it will not rise much.

3. Grease two cake tins with margarine and dust with flour. Pour in cake mixture. Bake for approx 30 minutes or until a knife comes out clean. Leave until completely cold.

4. To make the mango icing for the middle, simply blend all ingredients together until smooth.

5. To make the icing for the top, put all ingredients into a saucepan and bring to the boil, stirring frequently. Boil rapidly for 1 minute exactly. Beat until cold (place saucepan in some cold water).

6. Finally sandwich the cakes together with the mango icing 1, and spread mango icing 2 over the top. If you don’t want to make both icings, double the recipe for mango icing 1 and use on the top and in the middle.