Low-Fat Mango Cake - cooking recipe

Ingredients

5 ounces self-raising flour
425 g mangoes, drained and pureed in a blender
2 -3 tablespoons Splenda sugar substitute
1 teaspoon vanilla essence
2 egg whites
1 egg yolk
1/2 ounce low-fat margarine

Preparation

Preheat the oven. I do mine to 160 degrees but it is fan-assisted, so if yours isn't I would do 180 or even 200.
Use the low-fat spread to grease an 8-inch loaf tin.
In a large bowl, whisk the egg-whites to a froth.
In another bowl, stir the flour, mango puree, vanilla essence and egg yolk together.
Fold the whisked whites into this mixture.
Pour into the greased tin and bake for 30-40mins.
Let cool, then slice.