2 cups plain flour
2 tsp baking powder
125g butter, softened
1. cups caster sugar
2 tsp vanilla bean paste
2 tsp lemon zest
250g sour cream
1 cup caster sugar
5 egg whites
Pinch cream of tartar
2 ripe mangoes, chopped (see tips)
⅓ cup caster sugar
1 tbsp cornflour
2 tbsp lemon juice
3 egg yolks
60g butter, cubed
Preheat oven to 180°C conventional. Grease a 20 x 30 x 5cm-deep roasting pan and line with baking paper, extending sides over long edges. Sift together plain flour and baking powder.
Place butter, sugar and vanilla in the large bowl of an electric mixer. Beat on high, using whisk attachment, until pale. Add eggs, one at time, beating well after each addition. Beat in lemon zest. Gently beat in ½ of the flour mixture, then sour cream, then remaining flour mixture. Spoon batter into prepared pan and cook for 30-35 minutes or until cake is cooked when tested with a skewer. Set aside in pan for 15 minutes to cool slightly.
Using the end of a wooden spoon or an apple corer, poke as many holes as possible into cake, being careful not to push all the way through to base. Set aside to cool completely.
Meanwhile, to make mango curd, puree mango in a food processor until smooth. Pour into a medium saucepan and whisk in sugar. Mix cornflour and lemon juice until smooth. Add cornflour mixture to mango mixture then whisk in egg yolks. Heat mixture over a low heat, stirring continuously, for 4-5 minutes or until mixture just begins to simmer and thicken. Remove from heat. Stir in butter, a cube at a time, until well incorporated.
Pour warm curd over cake, filling holes, and spread any extra over the top of cake. Set aside to set.
To make Italian meringue, place sugar and 3/4 cup water in a small saucepan. Stir over a low heat to dissolve, brushing down sides of pan with a wet pastry brush, if needed. Bring to the boil and cook for 3-4 minutes or until sugar mixture reaches hard ball stage or 120°C when tested with a sugar thermometer.
Meanwhile, place egg whites and cream of tartar in the large bowl of an electric mixer. Beat on high, using whisk attachment, until soft peaks form.
Reduce speed to medium then gradually pour in hot sugar syrup in a steady stream. Increase speed to high, beat for 8-10 minutes or until meringue is smooth, glossy and fluffy.
Spread meringue over cake, swirling into decorative peaks. If you like, use a brûlée burner to brown meringue or place in a 200°C oven for 3-4 minutes or until lightly golden. Remove from tin and cut into squares. Serve at room temperature.
You will need approx. 2. cups mango pieces to make 1. cups pulp. You can also use frozen mango. The curd can be made in advance and kept in the fridge.