For the sponges
2 tbsp milk
250g self raising flour
1 heaped tbsp mango powder
For the mango jam
1 ripe mango
For the butter cream
250g icing sugar
Preheat the oven to fan150/170c/3. Grease and line 3 20cm cake tins.
Begin by creaming the sugar and butter until pale and fluty. Alternate mixing in the eggs and flour until you have a thick batter. Loosen with the milk. Sift in the mango powder (you will need to do this as it tends to clump easily). Pour the batter equally into the cake tins and bake for about 25 minutes at the bottom of the oven, or until golden brown and spring back when touched. Once baked, turn out onto a wire rack and leave to cool completely.
In the meantime make the mango jam. Cut the mango and squeeze out all of the flesh and juice into a small sauce pan. Add the sugar and bring to boil on a high heat for about 10 minutes until thick, sweet and bright yellow. Set to one side to cool completely.
Once the cake and jam are cool, make the butter cream ready for assembling. Mix the butter with half of the icing sugar until it comes together then add a third of the mango jam. Mix in the remaining icing sugar to thicken.
Now you can assemble the cake. Take the first sponge and spoon over about a third of the mango butter cream and half of the mango jam, putting this towards the edges so it runs down the side a little. Do the exact same for the next layer. Place the final sponge a top of the already bursting 2 layers, and spoon over the remaining butter cream to finish.