• 1¼ cups butter or 250 g, softened
• 1¼ cups caster sugar or 250 g
• 4 eggs, kept at room temperature
• 1¾ cups white self-raising flour or 250 g, sifted twice

• For filling:

• 1½ cups whipping cream or 375 ml, liquid
• 1 tin NESTLÉ® Cream or 170 g
• 1 tablespoon gelatine powder, dissolved in 3 tablespoons hot water
• 1 medium ripe mango, peeled and diced

Preparation

Grease and flour two 20cm round sandwich tins.

In an electric beater, beat the butter for 1 minute. Add the sugar and beat for 5 minutes or until fluffy.

Beat in the eggs, one at a time between each addition. Sift the flour again over the bowl. Using a metal spoon, gently fold the flour into the cream mixture.

Divide the mixture for each tin, smooth the surface and bake in a 180°C oven for 30-35 minutes or until golden brown. Turn onto wire rack to cool.

Whip the liquid cream until stiff. Gently fold in NESTLÉ® Cream , dissolved gelatin and mango.

Cut each cake horizontally into 2 equal slices. Spread the filling evenly on 2 slices and cover with the 2 remaining slices.

Cover the cake with whipped cream if preferred and serve.