Mango Cake

Cake

12 oz (340g) self raising flour
1 heaped dssp soya flour
1 heaped dssp corn flour
2 1/2 tsp baking powder
6 oz (170g) margarine
1 cupful of caster sugar
6 dssp of mango puree
12 fl oz (340ml) soya milk

Mango Icing

2 oz (55g) margarine
4 dssp mango puree
1 tsp vanilla essence
6 oz (170g) icing/caster sugar
1 oz (30g) cornflour, sieved

1. First make the cake: preheat the oven to 175C/350F/gas mark 4. Sift the flour, soya flour, corn flour and baking powder and mix together.
2. Blend the margarine, caster sugar and mango puree together and add the dry mix. Pour in the soya milk and blend together thoroughly. The mixture should quite thick.
3. Grease two cake tins and pour in the cake mixture. Bake for approximately 30 minutes or until a cocktail stick comes out clean. Leave until completely cold.
4. To make the mango icing put all ingredients into a saucepan and bring to the boil, stirring frequently. Boil rapidly for 1 minute exactly. Beat until cold (place saucepan in some cold water).
5. Finally sandwich the cakes together with the mango icing and dust the top with icing sugar.