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Mango Upside Down Cake

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Ingredients
  

Cream

  • 160 g Butter at room temperature
  • 100 g Raw caster sugar
  • 5 Egg yolks
  • 1 tsp Vanilla essence

Meringue

  • 5 Egg Whites at room temperature
  • 100 g Raw caster sugar

Dry Ingredients

  • 250 g Self-raising flour
  • 1 tsp Baking Powder
  • 1 tsp Cinnamon Powder
  • 1 tsp salt

Topping

  • 1 Mango deseeded and cut into anyway you like
  • 1 tablespoon Gula Melaka or Coconut Sugar
  • 40 g Butter

Instructions
 

Cream

  • Cream butter and sugar until light and fluffy, almost white.
  • Add egg yolk one and a time, each time ensuring it is emulsified.
  • Add vanilla essence.

Meringue

  • Beat egg whites with sugar to stiff peak.

Dry ingredients

  • Sift everything together.

Topping

  • Melt the gula melaka in the butter.
  • Line a 8 inch round cake pan, and butter the sides.
  • Arrange the mango on the bottom of the cake pan and sprinkle with gula melaka mixture.

Combine

  • Put a third of the flour and meringue into the cream and mix until just combine.
  • Add another third and when combined, add the rest.
  • Spoon over the mango topping.
  • Bake at 160°C for 1 hour at a medium to low rack.
  • Remove from oven and let it cool on a rack for 15 minutes before turning it upside down onto a serving plate.