MANGO JUBILEE CAKE

Ingredients:

6	pc	MAGNOLIA BROWN EGGS
3/4 + 2	tbsp	sugar
1-1/4	cup	cake flour
1-1/2	tsp	baking powder
1/8	tsp	iodized fine salt
1/4	cup	BAKER'S BEST MARGARINE, melted

2-1/2	cup	MAGNOLIA FULL CREAM MILK
1/2	cup	sugar
2	tbsp	cornstarch
4	pc	MAGNOLIA BROWN EGGS, egg yolks only
1	tsp	vanilla

1 (250 mL)	pack	MAGNOLIA ALL-PURPOSE CREAM, chilled
1/4	cup
		mango slices for filling and topping
		mango balls for topping

Procedure:

Preheat oven to 350°F. Grease and line 2 pieces of 9” cake pans. Set aside.
Beat eggs until fluffy. Add sugar and continue beating until fluffy.
Sift together flour, baking powder and salt. Fold into egg mixture then add margarine.
Pour into pans. Bake for 15 to 20 minutes. Cool by inverting on top of a cooling rack for 1 hour.

MANGO SAUCE:

Mix sugar and mango puree in a saucepan. Cook mixture until sugar is completely dissolved. Add margarine and brandy. Set aside to cool.

CUSTARD CREAM:

In a saucepan, heat milk until warm. In a bowl, combine sugar, cornstarch and egg yolks. Blend with a wire whisk until smooth.
Pour some warm milk into egg yolk mixture while stirring constantly. Pour mixture back into warm milk. Stir constantly and cook until thick. Add vanilla. Set aside and cool.

FROSTING: Whip chilled cream until stiff. Gradually add sugar while whipping. Whip until stiff. Keep in chiller until ready for use. ASSEMBLY:

Brush cake layers generously with mango sauce. Reserve about 2 tablespoons of sauce for final brushing.
Place one layer of cake on a cake plate. Add custard cream. Arrange a layer of mango slices on top.
Place another layer of cake and spread custard cream. Lay mango slices on top then brush with mango sauce. Frost sides of cake with prepared frosting. Pipe out large rosette borders around top of cake. Top with mango balls. Chill well before serving.

Makes 8 to 10 servings.

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