Preheat Oven to 180°C and line 2 x 8" (20cm) cake tins with baking paper
In a stand mixer, whip the egg whites until stiff peaks just form.
Add the Castor sugar gently and continue to whisk until the mixture is thick and glossy. The mixture shouldn't be grainy.
Add the egg yolks and whisk until just combined.
Remove the bowl from the stand mixture and sift in the flour. Use a rubber spatula to fold the flour into your light egg mix. Ensure this is well combined while being careful not to overwork. Moving the spatula in a combination of S, M & O patterns can be helpful to make sure you're combining everthing without mixing too hard.
Add the melted butter and hot water, and fold in lightly. (This step seems weird, but is important for the cake's texture)
Divide the batter between your two prepared pans and bake in your preheated oven for 20 minutes.
Turn out onto a wire rack, peel off any remaining paper and allow to cool fully (upside down cooling helps the cake be more level)
Slice the cheeks and sides off one large (2 small) mango and scoop the flesh into a blender. Puree until thick and smooth.
Combine softened Cream Cheese & Butter in the clean bowl of your stand mixer and beat until well combined.
Add icing mixture and rum, start the mixer off slow so the powdered sugar doesnt fly everywhere and gradually increase speed until the mixture is all combined, light and silky.
Fill a piping bag with your frosting, fitted with a decorative star tip or round tip depending on preference. Set aside for assembling the cooled cake.
Slice each cooled cake in half with a serrated knife (Bread Knife).
spread a small amount of frosting on your cake plate / decorating board. Place the bottom layer of cake down and spread with a layer of frosting.
Pipe a ring of frosting around the cake at this step to create a dam to keep the mango filling in as you add more layers. Spoon in just enough mango filling to cover the layer, spreading out to the sides where you've piped the frosting - be careful not to over-fill. (Don't use more than 1/3 of your filling)
Repeat the layering process with the next two layers of cake. With the final layer, spread the top with frosting before placing on top of your cake stack so you don't have to press down too hard on everything.
Frost the sides of the cake using an offset spatula or spoon. Use the remaining frosting in your piping bag to pipe a decorative border around the top of the cake. A rope pattern is formed by tight, slanted "o" spirals - like an oval coil. This border will be a dam to hold the mango slices in as well.
If you have leftover frosting you can use this to pipe a decorative border around the base of the cake as well.
Slice your fresh mango into thin strips. (Cut off and and peel the two cheeks and then sides. Placing the mango cheeks flat side down on your cutting board, then slice from here.)
Arrange the mango slices around the outside, layering each slice just over the last one and work your way around the cake in a spiral. Layer the slices from the outside in, propping them up on the previous row just slightly to form a rosette pattern.
Serve with friends, family & loved ones!
0 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.