Mango Nutella Cake

Ingredients

4 eggs
120gm caster sugar
4gm salt
140gn cake flour
30gm corn oil
30gm fresh milk

Method

1. Sift cake flour, set aside. Grease and lined a 8inch round cake tin, set aside.
2/ With an electric mixer, whisk eggs and sugar & salt on high speed for about 8 mins until the batter double in volume and is ribbon-like. Turn to low speed and whisk for another 1 to 2 to stabilise the air bubbles in the batter.
3. Fold in sifted flour into the batter in 3 batches until well blended.

4. With a spatula, mix about 1/3 of the batter with the corn oil in a separate bowl. Fold in this mixture into the remaining batter. This method will help to ensure the oil will be fully blended and at the same time will not deflate the batter.
5. Add in fresh milk and fold in gently.
6. Pour the batter into the pan and bake in preheated oven at 180 deg cel for 35 mins, or until a skewer inserted in the centre comes out clean. Unmould and invert cake on rack to cool completely.

Filling

400ml non-dairy whipping cream
50 gm sugar

200gm diced mango
15gm gelatine powder
50ml water
3 tbsp of nutella

1. Sprinkle gelatin in water and microwave for 10 secs. Stir to dissolve the gelatin evenly. Cool slightly and mix well.
2. Whip cream with sugar and fold in gelatin mixture evenly.
3. Divide the whipped cream into 2 portions and mix one of the portion with nutella
4. Slice the cake horizontally into 3 layers. Place one of the cake layers cut-side down in a cake ring. Spread with plain whipped cream covering the edge of the cake.
5. Add in the mango cubes and top it with plain whipped cream just enough to cover the mango cubes.
6. Put in the other cake layer and spread it with nutella whipped cream.
7. Put in the last layer and spread the remaining plain whipped cream on top
8. Chilled for at least 3 hours before unmoulding. Decorate as desired.