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