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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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The base is so spongy and it blends well with the creamy top layer and raspberry flavoured jelly coated top . This Cold cake is perfect for a Hot Day !!! Ingredients:
base |
2 l eggs |
80 g caster sugar |
1/2 tsp vanilla essence |
80 gm flour plus 1 soupspoon cornflour |
1 tbsp full cream milk |
1 tbsp oil / mayo |
1/2 seedless juicy fresh orange |
200 ml cream whipped |
1 ripen sweet mango , pureed ( will give 200 gm puree ) |
4 tsp or to tatse , caster sugar |
2 tsp gelatine sprinkled in 3 tbsp warm water and whisked until dissolved |
Directions:
1. Beat the eggs and sugar until creamy .
2. Fold the remaining stuffs in .
3. Bake at 190 degs for 15 mins until it is springy when you touch on top .
4. Cool it .
5. Squeeze the orange juice all over .
6. ............................
7. Fold the cream and everything and pour on top of the cake .
8. Chill until set .
9. ............................
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