Mango Meringue Cake

Recipe by
Total Time:
1 hour
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 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.