INGREDIENTS
2 cups (300g) plain flour
2 ½ tsp baking powder
4x60g eggs, at room temperature
1 ½ (335g) cups caster sugar
125g butter, chopped
1 cup (125ml) full cream milk
1 tbs (20ml) vegetable or light olive oil
2 tsp vanilla bean paste
375g cream cheese, chopped
⅓ cup (60g) icing sugar
3 Calypso® mangoes
Calypso® mango jam
1 large Calypso® mango
⅓ cup (80g) white sugar
1 lime, juiced
1 tsp vanilla bean paste
METHOD
1. Position the rack in the centre of the oven. Preheat oven to 160°C fan forced. Grease
and line base and side of 5cm deep, 20cmx30cm (base) slab or roasting pan.
2. Sift the flour and baking powder together, twice to evenly distribute. Set aside.
3. Place the eggs and sugar in bowl of electric mixer. Whisk on high speed for 7-8
minutes until pale and thick. Sift one-third of the flour over the egg mixture. Mix on
low speed until just combined. Repeat twice with remaining flour mixture.
4. Heat the butter, milk, oil and vanilla, uncovered, in a medium heatproof
microwave-safe bowl for 1-2 minutes until warm, do not boil. Add 1 1/2 cups of
the egg mixture to the warm milk mixture. Whisk until smooth. Turn the mixer
back onto low speed and pour in the milk mixture, mixing until just combined.
Pour the batter into the pan. Tap the pan on the bench to knock out the air
bubbles. Bake 30-35 minutes or until cooked in the centre when tested with a
skewer. Stand in the pan for 30 minutes. Lift onto a wire rack to cool.
5. To make the jam, peel and chop the mango. Place into a large, microwave-safe
bowl. Add the sugar and lime juice. Microwave, uncovered, for 6 minutes,
stirring every 2 minutes until jam-like, it should still be a little runny. Spoon into a
heatproof bowl, set aside to cool. Cover and refrigerate until ready to assemble.
6. Place the cake onto a serving board or platter. Beat the cream cheese with an
electric mixer until smooth and creamy. Add the icing sugar, beat until smooth.
Add 1/3 cup of the mango jam, beat until well combined. Spread the frosting over
the cake. Dollop over the remaining jam. Cut the cheeks from the mangoes. Using
a large spoon, remove the mango fruit from the cheeks. Cut into thick slices.
Arrange over the frosting. Cut into pieces to serve.
INGREDIENTS
2 cups (300g) plain flour
2 ½ tsp baking powder
4x60g eggs, at room temperature
1 ½ (335g) cups caster sugar
125g butter, chopped
1 cup (125ml) full cream milk
1 tbs (20ml) vegetable or light olive oil
2 tsp vanilla bean paste
375g cream cheese, chopped
⅓ cup (60g) icing sugar
3 Calypso® mangoes
Calypso® mango jam
1 large Calypso® mango
⅓ cup (80g) white sugar
1 lime, juiced
1 tsp vanilla bean paste
TRAY BAKE VANILLA CAKE WITH
CALYPSO® MANGO FROSTING SERVE
10
COOK 42 MINS
PREP 45
MINS
TIPS
• This cake will keep for 5-7 days in an airtight container, lined with foil in a cool place.
• No time to make this delicious cake? For a cheat’s version, buy a slab of sponge
or vanilla cake and follow steps 4 and 5 above
