There are certain recipes that you know will never let you down and this Victoria sponge recipe from Marguerite Patten is my go-to for delicious light and fluffy cake. I have been trying to use up things from the freezer recently and had the bright idea of using the batch of frozen mango that I had in a cake. I really love coconut and mango together but was trying to work out how to incorporate the flavours into a cake without it going too soggy. The house smelt amazing as this was cooking and I was so impatient to try it that I burnt my mouth in the process, haha! Overall I was pretty pleased with how this turned out but would probably use less mango next time as the mixture was quite wet. It could have probably had another sachet of creamed coconut too, I was erring on the side of caution as Mark's not really a fan but actually even he said it could take a little more of it. It wasn't bad for an experiment though, and I think with a bit of tweaking, this could make its way into my favourites...
* 4 medium eggs
* Flour- used to prepare the pan
* 8oz caster sugar
* 8oz self-raising flour
* 8oz margarine
* Mango- to taste (I used about a ramekin's worth)
* Creamed coconut
* Dessicated coconut (to season)
Pre-heat the oven to 180°C. Cream the margarine and sugar until pale and alternate the flour and eggs until mixed. I was so pleased to find this creamed coconut in the supermarket, it was the perfect way to add that hint of flavour without making the mixture too soggy. Next time I will definitely be adding another one though, I can't get enough of that coconutty goodness!
Whilst this is mixing, jzuzz (technical term) your mango and a sprinkle of dessicated coconut in a bowl until it resembles a thick curd.
Because I am an idiot, I forgot to take pictures of this stage but I basically dolloped the mango mixture into this layer before topping it with the rest of the mixture.
Sprinkle dessicated coconut on the top and cook in the oven at 180°C for 45 minutes. I checked this after 30 minutes but it was still not cooked in the middle so I turned the oven down to 160°C and cooked for another 15 minutes.
I was obviously so excited to make this that I failed to prepare properly and didn't line the tin with greaseproof paper. It meant that getting it out was interesting (think getting a sandcastle out of a bucket!) but it only collapsed slightly...!