For the cake:
Pre-heat the oven at 180 degrees. Butter the tins.
Separate egg whites from egg yolks.
Mix the egg yolks, flour, cornflour, butter, lemon zest, 100 gms. of sugar, bicarb, baking powder, milk and 1 tablespoon of mango juice in a processor to make batter.
Spread the batter in the tins with a rubber spatula until it is smooth.
Whisk the egg whites slowly whisk with sugar, one spoonful at a time till peaks form.
Spread the meringue on top of cake batter in both tins.
Put the tins into the oven for 20-25 minutes.
For the mango puree & mascarpone dressing:
Blend mango, mango juice and a teaspoon of sugar to make puree.
Whisk some mascarpone cheese and cream until it is thick.
Take the cake tins out of the oven.
Spread the mascarpone cheese and mango puree one after another between the two cake bases.
Ensure the peaked cake base is placed on top.
Key Ingredients: all purpose flour, butter, egg, baking powder, milk, lemon rind, mango, cornflour, sugar, cream, mascarpone cheese