Mango Melba Cake

Weve switched out peach for mango in this sweet tropical melba cake - its perfect for entertaining.

The ingredient of Mango Melba Cake

• 185g butter at room temperature
• 2 teaspoons coconut extract
• 285g 1 1 3 cups caster sugar
• 225g 1 1 2 cups self raising flour
• 45g 1 2 cup desiccated coconut
• 250ml 1 cup milk at room temperature
• 3 egg whites
• 2 mangoes peeled thinly sliced
• 125g fresh raspberries
• 200g fresh raspberries or frozen raspberries thawed
• 55g 1 4 cup caster sugar
• 2 teaspoons fresh lemon juice
• 300ml thickened cream
• 45g 1 4 cup icing sugar
• 1 teaspoon vanilla extract
• 250g carton mascarpone

The Instruction of mango melba cake

• preheat oven to 180c 160c fan forced grease the base and sides of 2 round 20cm cake pans line bases with baking paper use an electric beater to beat the butter coconut extract and 215g 1 cup sugar in a bowl until light and fluffy fold in combined flour and coconut alternately with the milk
• use a clean electric beater to beat egg whites in a clean bowl until soft peaks form slowly add remaining 70g 1 u2044 3 cup sugar beating until dissolved fold into cake mixture in 2 batches divide between prepared pans bake for 30 minutes or until a skewer inserted into centre comes out clean cool in pans for 5 minutes turn onto lined wire racks to cool
• meanwhile for sauce combine raspberries sugar and lemon juice in a small saucepan over medium heat stir until sugar dissolves and raspberries break up bring to the boil reduce heat and simmer for 2 minutes or until slightly thickened press through a sieve to remove seeds set aside to cool
• for the topping use an electric beater to beat cream icing sugar and vanilla in a bowl until soft peaks form add mascarpone and beat until firm peaks form u2013 do not overbeat or mixture will split place 1 cake on a serving plate and spread half the topping over the top top with half the mango then the remaining cake spread some of the remaining topping over the side and top to cover smooth the side with a palette knife allowing some of the cake to show through
• swirl remaining topping over top of cake top with raspberries and remaining mango drizzle with raspberry sauce to serve

Nutritions of Mango Melba Cake

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a