Mango Meringue Cake
Mango Meringue Cake


• 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


  1. Cut the cake into 2 round slices.
  2. Combine sugar with 1/4 cup water and cook and stir till it forms a thin syrup.
  3. Remove from fire and add lime juice.
  4. Place 1 slice of cake on an oven proof plate. Pour 2 – 3 tbsp of syrup over it.
  5. To prepare the meringue, beat the egg whites till stiff. Gradually beat in 2 tbsp of sugar.
  6. Add the essence. Mix remaining sugar with icing sugar and fold into the whites.
  7. 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.)
  8. Fill the centre with mango jam. Cover with the other slice of cake. Pour a little syrup on top.
  9. Cover the entire cake with the remaining meringue. Sprinkle cashew nuts on top.
  10. Place under a grill till light brown on top. Serve warm.