Mango Meringue Cake
Ingredients:
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Plain sponge cake 1, 8" round
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Sugar 1/2 cup
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Lime juice 1 tbsp
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Mango jam 1/2 cup
Toppings
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Egg whites 2
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Sugar 1/3 cup, coarsely powdered
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Icing sugar 1/2 cup
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Almond essence few drops
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Cashew nuts 1/3 cups, chopped
Method:
Cut the cake into two round slices. Combine sugar with 1/4 cup of water
and cook, stirring till it forms a thin syrup. Remove from fire and add
lime juice. Place one slice of cake in 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 two tsps of sugar. Add the essence. Mix the remaining
sugar with icing sugar and fold into the whites. Using a tsp make 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
the mango jam. Cover with the other slice of cake. Pour a little syrup
on top. Cover the entire cake with the meringue. Sprinkle cashew nuts on
top. Place under a grill till light brown on top. Serve warm.