Mango Cake

CAKE: WHITE CAKE

10 oz Cake Flour
2 1/2 tsp. Baking Powder
1/2 tsp. Salt

10 oz. Sugar
4 oz. Unsalted Butter, at room temperature

8 oz. Milk
1 tsp. Vanilla Extract

4 Egg Whites

1. Preheat oven to 375 degrees.
2. Prepare an 8 or 9 inch round cake pan with parchment paper or wax paper and non stick spray.
3. Sift together first 3 ingredients twice.
4. Cream together butter and sugar until light and fluffy.
5. Combine milk and vanilla and set aside.
6. Add dry ingredients in 3 parts, alternating with the milk mixture.
7. Whip egg whites until stiff peaks are formed.
8. Fold whites into batter, bing careful not to over mix.
9. Pour batter into prepared pan and bake for 35-40 minutes.

FILLING: MANGO WHIPPED CREAM

16 oz. Heavy Whipping Cream
2 oz Powdered Sugar
8 oz. Mango Sauce
Mango Compound

1. Whip heavy whipping cream until soft peaks
2. Add powdered sugar
3. Whip mango sauce unto cream
4. Add mango compound and sweeten to taste.


FROSTING: MANGO BUTTERCREAM

1 lb. Granulated Sugar
8 oz. Egg Whites

1.25 lbs Unsalted Butter at room temperature

Mango Compound


1. Whisk together egg whites and sugar until well combined.
2. In a double broiler, heat egg whites and sugar until sugar is completely dissolved ( approximately 110-120 degrees).
3. Transfer egg mixture to mixture bowl. Using whisk attachment, beat on high until mixture is just warm.
4. Add butter in small amounts ( 1/2 to 1 oz pieces). Allow butter to completely incorporate before adding next amount. Continue this process until all the butter is completely incorporated.
5. Add mango compound and sweeten to taste.
6. Continue beating until buttercream is the proper consistency. If buttercream is too soft, refrigerate for 5-10 minutes to cool and continue to beat until proper consistency is reached.