CELEBRATION CAKE

Serves 10–12 9 eggwhites (from 60g eggs) 2 cups caster sugar 1 tablespoon white vinegar 2 teaspoons cornflour 400ml thickened cream, whipped fresh mango wedges, to garnish bought passionfruit sauce or fresh passionfruit pulp, to serve* MANGO ICE-CREAM 600ml thickened cream 395g can sweetened condensed milk 1 teaspoon vanilla extract 2 mangoes, peeled, flesh roughly chopped

Preheat oven to 120°C. Line a baking tray with baking paper. Grease a 24cm round springform pan, then line base and sides with baking paper. Spray paper with canola oil spray and dust with cornflour. Using an electric mixer, whisk eggwhites in a clean, dry bowl until soft peaks form. Gradually add caster sugar, 1 tablespoon at a time, whisking well after each addition. Continue whisking until sugar has dissolved and meringue is thick and glossy. Add vinegar and cornflour and whisk until just combined. Spoon one-quarter of meringue onto prepared tray and spread thinly. Spoon remaining meringue into prepared pan and smooth surface. Bake for 1–1½ hours or until meringue sheet is crisp and dry. Remove tray from oven. Bake meringue in pan for a further 30 minutes or until crisp and dry. Turn off oven. Leave meringue in oven, with door slightly ajar, to cool completely. To make mango ice-cream, using an electric mixer, beat cream, condensed milk and vanilla extract until mixture resembles whipped cream. (Take care not to overbeat or mixture will become grainy.) Gently fold through chopped mango. Spoon mixture onto meringue in springform pan. Cover and place in freezer for 6 hours or until set. Remove cake from springform pan and place on a serving platter. Break meringue sheet into shards. Top cake with whipped cream, then decorate with mango wedges and meringue shards. Drizzle with passionfruit sauce to serve. *Passionfruit sauce is available at supermarkets and delicatessens.