Ingredients

• plain sponge cake 1, 8 inch (20 cm) round
• sugar - 1/2 cup
• lime juice - 1 tbsp
• mango jam - 1/2 cup
• For topping:
• egg whites - 2
• sugar - 1/3 cup, coarsely powdered
• vanilla essence - 1/2 tsp
• icing sugar - 1/2 cup
• cashew nuts - 1/3 cup, chopped

How to Make Mango Meringue Cake

• Cut the cake into 2 round slices.
• Combine sugar with 1/4 cup water and cook and stir till it forms a thin syrup.
• Remove from fire and add lime juice.
• Place 1 slice of cake on an oven proof plate. Pour 2 - 3 tbsp of syrup over it.
• To prepare the meringue, beat the egg whites till stiff. Gradually beat in 2 tbsp of sugar.
• Add the essence. Mix remaining sugar with icing sugar and fold into the whites.
• Using a tea spoon, form a thin border of meringue around the side of the cake slice on the plate. (This will prevent the jam from oozing out during baking.)
• Fill the centre with mango jam. Cover with the other slice of cake. Pour a little syrup on top.
• Cover the entire cake with the remaining meringue. Sprinkle cashew nuts on top.
• Place under a grill till light brown on top. Serve warm.