| Servings | serves |
Ingredients
- 160 grams Butter at room temperature, chopped
- 3/4 cup Caster Sugar
- 3 Eggs
- 1 tsp Vanilla Extract
- 2 ½ cups Self Raising Flour
- 1 cup Milk
- 200 ml Cream whipped
- 2 Mango
Ingredients
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Instructions
- Preheat oven to 180°C or 160°C fan. Line 2 x 6-hole large (2/3 cup) muffin tins with paper cases. Using an electric mixer, beat butter and sugar until smooth and pale. Add eggs one at a time, beating well after each addition. Beat in vanilla.
- Sift half the flour over mixture and fold in gently. Fold in milk, then remaining sifted flour. Spoon into the prepared tins, and gently smooth the surface.
- Bake for 20 mins, or until golden and firm to a gentle touch. Leave in tin for 5 mins, then lift out onto a wire rack to cool completely.
- Cut cheeks from the mangoes, remove skin, and cut length ways into thin slices. Top each cake with whipped cream and curl mango slices on top. Dollop a small amount of cream in the centre, to resemble a flower.
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