Ingredients

• For the cake:
• eggs - 3
• egg whites - 3
• flour - 1/2 cup
• cashew nuts - 1/2 cup
• sugar - 1/2 cup
• butter - 2 tbsp, melted
• vanilla essence - 1/2 tsp
• salt to taste
• For filling:
• mango puree - 1 cup
• fresh root ginger - 1 tsp, minced
• whipped cream - 1 cup
• icing sugar - 1/2 cup
• gelatin - 2 tsp
• water - 2 tbsp
• For topping:
• whipped cream - 1 cup
• icing sugar - 2 to 3 tbsp
• mango slices few
• ginger chips few

How to Make Cashew Sponge Cake with Mango Ginger Filling

• Grind the cashew nuts with 2 tbsp of sugar to a fine powder.
• Mix flour with salt.
• Keep aside 2 more tbsp of sugar.
• Add the rest to the cashew powder.
• Add the eggs, one at a time, beating well after each addition.
• Beat in the essence.
• Beat the whites till stiff.
• Add the reserved sugar, beat till glossy.
• Sift the flour over the almond mixture and fold in.
• Fold in the whites, 1/3 at a time and then the melted butter.
• Pour in a prepared Swiss roll tin.
• Bake in a hot oven (200 degrees centigrade) till done.
• About 12-15 minutes.
• Allow to cool.
• For filling:
• Soak the gelatin in water for 10 minutes.
• Dissolve over a low flame.
• Combine mango puree with whipped cream and icing sugar.
• Add the ginger and gelatin. Place in a bowl of ice cold water and stir till it begins to set.
• Cut the cake into two parts and sandwich with the mango filling.
• Combine the whipped cream for topping with icing sugar and cover the top of the cake.
• Deco with mango slices and ginger chips.
• Place in refrigerator to set.
• Serve sliced.