Mango Gateau

This gateau is made with a fatless sponge, a typical German recipe. The sponge cake is layered with whipped cream. Using an electric mixer we can quickly whip up whole eggs and sugar to a thick and fluffy consistency within minutes. This cake/ gateau needs to be stored in the refrigerator and slices beautifully if made the previous day. The corn flour added to the maida brings down the gluten content which is required for bread, nans etc. Cake flour or self rising flour already has a lower gluten content and some added baking powder. Regular fresh cream/whipping cream or non dairy cream can be used for sandwiching and covering the cake.

Mango Gateau

Print Recipe

Servings

8

Servings 8

Mango Gateau Print Recipe Servings 8 Servings 8

Ingredients

Cake

• 3/4 cup flour (maida)
• 1/4 cup corn flour /cornstarch
• 6 eggs
• 2/3 cup granulated sugar
• 1 tsp baking powder
• 1 tsp vanilla essence

Syrup

• 1/4 cup cold milk
• 1/4 cup castor sugar

Filling & Topping

• 500 g fresh whipping cream
• 3/4 cup castor sugar

Topping

• 2 or 3 ripe fresh mangoes
• 2 tbsp icing sugar (optional)

Servings:

Instructions

1. Sieve flour, corn flour, baking powder twice.
2. Beat eggs with granulated sugar for about 10 minutes with an electric mixer until thick and fluffy.
3. Fold in sieved flour mixture and vanilla essence.
4. Pour into a 9” lined cake tin which has been greased and floured.
5. Bake for about 20 minutes in a moderate oven till done.
6. Cool and slice horizontally into 2 layers.
7. Mix the ingredients for the syrup together.
8. Whip the cream with the castor sugar until thick and creamy with an electric mixer.
9. Place a layer of cake on the serving platter. Sprinkle with half the syrup (cold sweetened milk).
10. Spread half the whipped cream to cover the entire area.
11. Place the second layer of cake over the cream.
12. Repeat as for the first layer. Spread the remaining whipped cream to cover top and sides of the cake.
13. Set in fridge overnight or for a minimum of 4 hours.
14. Cover the top within the outer ring of cream with peeled fresh mango cut into thin slices. Sieve 2 tablespoons of icing sugar over the fruit (optional) if fruit is not sweet enough.
15. Set for a couple of hours in the fridge before slicing.

Recipe Notes

1 cup – 240 ml