1 SPONGE CAKE (SPLIT AND SOAK WITH
FRUIT JUICE AND BRANDY)

CREAM

4 OZ. ICING SUGAR
2 OZ. BUTTER
1 EGG YOLK
1 TSP. VANILLA
1 TBSP. CREAM
ESSENCE OF RUM N BRANDY

CREAM ALL INGREDIENTS TOGETHER AND SPREAD OVER THE
HALF THE SPONGE. SPRINKLE WITH A THICK LAYER OF
CHOPPED AND ROASTED NUTS. THEN A LAYER OF MANGOES
IN SYRUP. PLACE THE OTHER LAYER OF CAKE ON TOP.

TOPPING

BEAT 2 EGG WHITES VERY STIFF WITH A PINCH OF SALT, ADD
2 TABLESPOONS SUGAR AND BEAT WELL. DISSOLVE TWO HEAPED TSPS. GELATINE IN TWO TBSPS. WATER UNTIL ALL GRAINS
HAVE DISSOLVED, BEAT INTO EGG WHITES. SPREAD QUICKLY
OVER CAKE. DECORATE AS SHOWN AND SERVE WITH CUSTARD.
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