Mango Meringue Cake

I can’t believe I haven’t made this cake yet. But there are still some days of summer left. Mangoes still in season.

I adapted the recipe from Nigella’s Lemon Meringue Cake.  Just tweaked it a bit.


1 ¼ sticks very soft unsalted butter
4 large eggs (separated)
1 ½ cups superfine sugar (plus 1 teaspoon)
¾ cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
4 teaspoons lemon juice
2 teaspoons milk
½ teaspoon cream of tartar
1 cup mascarpone (or heavy cream/whipping cream)
1 mango

 1.  Preheat the oven to gas mark 6/200°C/400ºF.
Line and butter two 21cm / 8 inch sandwich tins.
2. Mix the egg yolks, 100g / ½ cup of the sugar, butter,

flour, cornstarch, baking powder, bicarb, and lemon zest in a processor. (I don’t have a processor so I just mixed it with a whisk.)

Add the lemon juice and milk and process again.

 3. Divide the mixture between the prepared tins.

Spread with a rubber spatula until smooth.

 4. Whisk the egg whites and cream of tartar until peaks form

and then slowly whisk in 200g / 1 cup of sugar (I actually used a mixer here.). Divide the whisked whites between the two sponge-filled tins, spreading the meringue straight on top of the cake batter.

5. Smooth one flat with a metal spatula, and with the

back of a spoon, peak the other and sprinkle 1 teaspoon sugar over the peaks. Put the tins into the oven for 20-25 minutes.

 6. Remove both cakes to a wire rack and let cool completely in the tins. Unmould the flat-topped one on to a cake stand or plate,

meringue side down.

 7. Spread the flat sponge surface of the first.
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 Then spread 1/2 cup of the mascarpone topped by slices of mangoes. Spread the remaining mascarpone on top of the mangoes. Top with the remaining cake, bronze-peaked meringue uppermost.

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 Love it best after we refrigerated it for at least 2 hours.