Mango Layer Cake Recipe

Mango Layer Cake Recipe

Source: Coastal Living Magazine, May-June 2003

  • 1 cup butter, softened
  • 1 3/4 cups granulated sugar, divided
  • 1 teaspoon orange extract
  • 1 teaspoon orange rind
  • 3 cups sifted cake flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 8 large egg whites

2 mangos, peeled, seeded, and chopped
Orange Syrup, recipe follows
Orange Filling, recipe follows
Orange Buttercream Frosting, recipe follows
Garnishes: mango slices, raspberries

Orange Syrup

  • 3 tablespoons orange juice
  • 3 tablespoons granulated sugar
  • 3 tablespoons Triple Sec

Orange Filling

3/4 cup granulated sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 1/4 cups fresh orange juice
2 egg yolks
1/4 cup fresh lemon juice
1/4 cup butter
2 teaspoons grated orange rind

Orange Buttercream Frosting

1 (16 ounces) package powdered sugar
1/2 cup butter, softened
1 1/2 teaspoons grated orange rind
6 to 8 tablespoons heavy whipping cream

Description

Grease 3 (9-inch) round cake pans. Line bottoms with wax paper; grease wax paper, and dust with flour. Tap out excess flour; set pans aside. Beat butter at medium speed with an electric mixer until creamy; gradually add 1 1/2 cups sugar, beating well. Stir in orange extract and rind.
Combine flour and next 3 ingredients in a separate bowl; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.

Beat egg whites in a separate bowl at high speed with an electric mixer until foamy. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating 2 to 4 minutes or until stiff peaks form and sugar dissolves. Fold one-third of egg white mixture into batter. Gently fold in remaining egg white mixture into batter.
Divide batter evenly among prepared pans. Bake at 350 degrees F for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Place 1 cake layer on a cake plate, and brush with one-third of Orange Syrup; top with 1/2 cup of Orange Filling. Spoon half of the chopped mango overfilling. Repeat the procedure with the next layer. Top with the last cake layer, and brush with the remaining one-third of syrup.

Spread Orange Buttercream Frosting over top and sides of the cake. Spoon remaining filling on the top center of cake. (We let the filling run down the sides for a casual look.) Garnish, if desired. Serve immediately, or chill before serving. Orange Syrup: Combine orange juice and sugar in a small saucepan. Bring mixture to a boil over medium-high heat, stirring constantly; boil 1 minute. Remove from heat; stir in Triple Sec; let cool. Yields 1/3 cup.

Orange Filling: Combine the first 3 ingredients in a medium saucepan; stir in orange juice until smooth. Bring mixture to a boil over medium heat, stirring constantly; boil 1 minute. Remove from heat. Beat egg yolks and lemon juice in a small bowl until thick and pale. Gradually stir about one-fourth of hot mixture into yolks; add to the remaining hot mixture, stirring constantly. Return pan to medium heat; bring mixture to a simmer, stirring constantly. Simmer 1 minute. Remove from heat.

Add butter and orange rind; stir until butter melts. Pour filling into a small bowl; let cool. Cover and refrigerate for at least 4 hours or until thoroughly chilled. Yields 2 1/4 cups. Orange Buttercream Frosting: Combine the first 3 ingredients and 6 tablespoons whipping cream in a large bowl. Beat at medium-low speed with an electric mixer until creamy. Beat at medium-high speed until frosting is smooth and fluffy, adding cream, if necessary, for proper consistency.
Yields 3 cups.

Pasta e Fagioli

  • Olive oil
  • 1 large onion, chopped
  • 5 garlic cloves, chopped
  • 2 cans chicken broth
  • 1 large can of tomatoes
  • Chopped parsley, to taste
  • Salt and pepper, to taste 1 can white kidney beans, drained
  • 1 cup elbow macaroni, cooked
  • Grated cheese, to taste

Pork Chops with Blue Cheese Gravy

  • 2 tablespoons butter
  • 4 thick pork chops
  • 1/2 teaspoon ground black pepper, or to taste
  • 1/2 teaspoon garlic powder, or to taste
  • 1 cup whipping cream
  • 2 ounces blue cheese, crumbled

Melt butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder. Fry the chops in butter until no longer pink and the juices run clear about 20 to 25 minutes. Turn occasionally to brown evenly. Remove chops to a plate and keep warm.

Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops.