Mango cream cake

Pre heat the oven to 180°C (fan 160°, gas mark 4). Grease and line 2 x 8” round cake tins.

Cream together the butter, sugar and vanilla seeds for about 10 minutes until pale and fluffy - this is key to the recipe so it is worth doing this bit well!

Add the eggs, one by one, beating well between each one.

Carefully fold in the flour and salt ensuring you don’t lose any of the air in the mixture. It may need loosening so use a little milk until you get a dropping consistency.

Split the mixture into two equal sized portions into the prepared tins and place in the oven for 40-45 minutes until the sponge is golden brown and springs back to the touch, or until a skewer comes out clean. Remove from the oven and leave to cool.

To make the filling lightly whip the double cream with the icing sugar until you get a soft peak, then stir in the mango purée.

Spread half of this evenly over the cooled sponge cakes. Scatter over the fresh mango pieces and sandwich the cake together.

Dust the cake with icing sugar. For additional decoration place some of the remaining cream into a piping bag, and using a big star tip crown the cake with stars on the edge and place a piece of mango on each tip. Serve immediately.