Mango and Coconut Cream Sponge

(Serves 6-8)

Ingredients

• 6 eggs, separated
• finely grated zest of 1 large lime
• 1/2 teaspoon, finely ground cardamom seeds
• 220g caster sugar
• 1 cup sifted flour
• 1/2 cup long strand dessicated coconut, plus extra toasted for sprinkling
• 500 mls cream, whipped
• 4 ripe mangoes, peeled and sliced
• icing sugar for dusting
• thick coconut cream for serving

Method

Preheat the oven to 180°C

Butter and flour a 23 cm springform tin.

Beat the egg yolks, zest, cardamom and sugar until thick and pale.

Beat the egg whites until stiff but not dry and fold them into the yolk mix.

Fold in the sifted flour and the coconut.

Pour into the tin and bake for 35 minutes or until a skewer inserted into the middle of the cake comes out clean.

Remove from the oven. Cool completely and carefully slice into 4 thin layers.

Spread the first, second and third layers evenly with cream.

Pile the mangoes on top of the cream on each of the layers. Dust the mango slices on each layer with icing sugar.

Reassemble the cake, pressing the layers together lightly and then, smooth the side of the cake where the cream may be seeping out.

Refrigerate 30 minutes or up to 2 hours, dust with a blizzard of more icing sugar and sprinkle well with toasted coconut.

Serve in wedges with a jug of thick coconut cream on the side.

Tea : English Breakfast

Brown Bros. Moscato