Good Food Matters » Blog Archive » Mango Tango: mango filled white butter cake

Ingredients

• 5 1/2 cups Unbleached Cake Flour
• 3 1/3 cups Sugar: superfine is best (can make it finer in the food processor)
• 2 Tablespoons Baking Powder
• 1 1/2 teaspoons Salt
• 3 sticks Unsalted Butter, softened
• 8 Egg Whites, 2 whole Eggs
• 1 cup non-fat Greek Yogurt
• 1 cup Cream
• 4 teaspoons Vanilla
• 2 teaspoons Almond Extract
• 1 large, very ripe Mango
• 1 cup Water
• 1 1/2 cups Confectioners Sugar
• 1 Lemon, for juice