Mango yoghurt cake

I have not blogged for ages because of exams. So back to baking again, I attempted a few recipes from my new recipe book I got from Malaysia. Did not want my money spent on this recipe book to be wasted so must definitely try some of the recipes to see how wonderful the cakes turn out to be. The recipes are all very good but it is disappointing because some of the ingredients are very difficult to get in Leeds. So I can only attempt those which are near possible to bake. =p

This cake I have attempted over the week is called mango yoghurt cake. Was 'forced' to challenge this recipe because my buyer requested me to bake a cake with mango in it. The try out turned out pretty well but of course I had to improve a few things to make the cake more presentable. Initially, I cut the mango slices too thick. The first pic is the try-out cake that I attempted before I could decide if I could sell this cake. Because it turned out good, I made it again and sold it (the bottom 2 pics). Have to be presentable lah if not how to sell? =P The first pic I simply decorate because I only wanted to make sure the taste of the cake is ok. Quality control...haha

Had a few friends from facebook requesting recipes of my recent cakes, so have to share the recipe...easiest way to share is on my blog so that I don't have to type my recipe a few times for different people. =p

Recipe for mango yoghurt cake (I have modified the recipe to make it possible for me to bake):

Ingredients for sponge cake:

(A)
5 egg yolks
100gm sugar
1/4 tsp salt
1/2 cup water
1/2 cup corn oil
1 tsp vanilla essence
170g cake flour
2 tsp baking powder

(B)
5 egg whites
1/2 tsp cream of tartar
100g sugar

Filling:
2 mangoes (cubed)
1 cup plain yoghurt (150gm)
100g caster sugar
20g gelatine (dissolved in 1/4 cup water)
350ml whipping cream

Decoration:
1 large mango
Some whipping cream (I used 284ml to cover my cake)
white choc (grated to sprinkle)

Method:
1) For cake: Mix ingredients (A) and stir till smooth.
2) Whisk (B) till stiff, then fold in (A), pour into a 9" round tin and bake for about 45 minutes, or more or till cooked.
Remove from oven. Leave to cool. Slice into 3 layers.
3) Filling: Mix mangoes, yoghurt and sugar in a bowl.
4) Dissolve gelatine in water. Double boil over simmering water until clear and mix with (3).
5) Whip up cream and add to mango mixture. Divide into 2 portions.
6) Place a layer of cake into tin. Spread a layer of no.(5) on top. Repeat this step till finished. Keep cake chilled. Trim edges of cake to a nice round. Decorate as desire. Chill once more before serving.