Fragrant Mango Rum Cake2017-11-22
½ cup Dari Crème (Buttermilk) margarine
1/3 cup cup sugar for margarine
4 large eggyolks
¼ cup guapple
1-¼ tsps. Baking powder
1-¼ cups cake flour
¼ tsp. salt
1 tsp. vanilla extract
4 large eggwhites
¼ tsp. cream of tartar
¼ granulated sugar for eggwhites
2 pcs. guapple mango, peeled (if not in season use 3 ordinary ripe mangoes)
Preheat oven to 325ºF.
Grease and line bottom of pan (8"x3"); grease sides of the pan as well. Cut mango, remove seed.
Puree in blender, set aside. Sift cake flour before measuring.
Sift together flour, baking powder and salt three times. Cream margarine and 1/3 cup sugar at medium speed for 5 minutes using the flat beater of mixer.
Add eggyolks beating well after each addition. Get ¼ cup of the mango puree and add vanilla.
Change speed of mixer to low and add the sifted dry ingredients alternately with mango/vanilla mixture. Blend well and set aside.
In a separate mixer, beat eggwhites, 2/4 cup sugar ad cream of tartar. Beat at high speed using wire whisk of mixer until stiff but not dry.
Fold in the egg mixture to the eggwhites; blend well. Pour onto prepared pan and bake for 30 minutes or until done.