Triple M Cake (Moist Marbled Mango)

One of my friends sells sorbets for restaurants and because she wanted me to taste them she gave me 4 containers of 2 kg each! Wow, 8 kilos worth of sorbets (flavors are lemon, tangerine, green apple and strawberry)! I can not tell you how happy I was! I just love ice-creams and sorbets and with the hot weather that arrived, they won't last long... Sorbet anyone?

Come on, take a bite! It's low fat!

And now starts the story of this cake. I had to make some room in my freezer to fit all the sorbet, so the leftover mango pure I had from the Opera cake had to be come out and be used as well as 4 egg whites I had frozen a while ago (they freeze very well). I was really feeling for a cake and since bikini season was officially opened over the weekend I decided it would be a low fat one.




The cake came out very moist but still light, and the taste was great from the mango. My neighbours also liked it, so I will probably repeat it and experiment with other pures.

• TRIPLE M CAKE (low fat)

• 1/2 cup low fat plain yogurt
• 1/2 cup low fat cream cheese
• 1/2 cup mango pure
• 1 1/2 cups flour
• 1 1/4 cups sugar
• 4 egg whites
• 1/4 cup vegetable oil
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• 1/2 tsp salt

Preheat the oven at 180ºC (350ºF). With a wisk mix the yogurt, softened cream cheese, sugar and vanilla. On another bowl combine flour, salt and baking powder and add to the liquids. Mix just until combined and add the oil, again mix until the oil is well integrated with the rest of the batter.

Wisk the egg whites until medium peeks and carefully mix them with a spoon into the cake batter.

Divide in 2 and add the mango pure to one of the halfs (I think my mango half was a bit bigger but that was fine).

Put the 2 batters alternating in a loaf pan (sprayed with cake release or buttered and floured). Mine was ready in about 30-35m.