Low-Fat Mango Cake
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.
Ingredients
6 serv.Step-by-step instructions
- 1
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.
- 2
Use the low-fat spread to grease an 8-inch loaf tin.
- 3
In a large bowl, whisk the egg-whites to a froth.
- 4
In another bowl, stir the flour, mango puree, vanilla essence and egg yolk together.
- 5
Fold the whisked whites into this mixture.
- 6
Pour into the greased tin and bake for 30-40mins.
- 7
Let cool, then slice.
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