Low-Fat Mango Cake

Name: Low-Fat Mango Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6-8 serving(s)
Ingredients: 5 ounces self-raising flour; 425 g mangoes, drained and pureed in a blender; 2 -3 tablespoons Splenda sugar substitute; 1 teaspoon vanilla essence; 2 egg whites; 1 egg yolk; 1/2 ounce low-fat margarine

Submitted by Jude 3

"Much adapted from a weight-watchers recipe, this is healthier for you than the high-fat cakes and biscuits cramming the supermarket aisles at this time of year. Pureed mangoes make it very moist without butter. I mean tinned mangoes and granulated splenda but the program gets confused if I put that in ingredients."

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Ready In:: 50mins
Ingredients:: 7
Serves:: 6-8

ingredients

5 ounces self-raising flour
425 g mangoes, drained and pureed in a blender
2 -3 tablespoons Splenda sugar substitute
1 teaspoon vanilla essence
2 egg whites
1 egg yolk
¹⁄₂ ounce low-fat margarine

directions

Preheat the oven. I do mine to 160 degrees but it is fan-assisted, so if yours isn't I would do 180 or even 200.
Use the low-fat spread to grease an 8-inch loaf tin.
In a large bowl, whisk the egg-whites to a froth.
In another bowl, stir the flour, mango puree, vanilla essence and egg yolk together.
Fold the whisked whites into this mixture.
Pour into the greased tin and bake for 30-40mins.
Let cool, then slice.

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Reviews

to newie girl.... maybe you forgot to drain the canned fruit, or had a hard time understanding the directions... because they dont make much sense & I've been cooking for over 25 years!

Chef Morganika
This was awful, it didn't rise at all! The texture was horrible, don't understand why the recipe didn't work.

Newiegirl