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)
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.
Spread with a rubber spatula until smooth.
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.
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.
meringue side down.
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.