Angel food cake with mango

1 HOUR 40 MINUTES + COOLING | SERVES 4 6 | EASY

vegetable oil for the tin

plain flour 65g

caster sugar 160g

egg whites 190g (about 6)

cream of tartar 1 tsp

lemon juice 2 tbsp

LEMON CURD

lemons 3, zested and juiced

caster sugar 140g

egg yolks 6 unsalted butter 180g, cut into cubes

TO SERVE

mangoes (preferably Alphonso) 2, ripe, peeled and stoned

lime 1, juiced

double cream 200ml, softly whipped

strawberries 12, hulled and halved

passion fruits 2, halved and seeds scooped out

1 Heat the oven to 180C/fan 160C/gas 4. Oil the base of a 20cm square cake tin and line with baking paper.

2 In a small bowl, sift together the flour and 55g of caster sugar. Beat the egg whites using an electric whisk until foamy, then add the cream of tartar, a pinch of salt and the lemon juice. Turn the speed up to high and continue to whip the egg whites until they just begin to hold soft peaks. Gradually add the remaining sugar, a spoonful at a time. Be careful not to overwhip – the peaks should be soft and cloud-like. Using a spatula, gently fold the flour and sugar mixture into the egg white mixture, ensuring that everything is well incorporated.

3 Evenly spoon the batter into the prepared cake tin and bake on the middle shelf of the oven for 25 minutes. Remove from the oven and turn out onto a wire rack. Cool upside-down until the cake is at room temperature.

4 For the lemon curd, put the lemon zest and juice, the sugar and egg yolks in a heatproof bowl and stir until well combined. Set the bowl over a pan of simmering water (ensuring the base of the bowl doesn’t touch the water) and stir continuously with a wooden spoon. The mixture will begin to gradually warm and thicken. After 7-10 minutes, once the curd is thick enough to coat the back of a wooden spoon, remove from the heat. Immediately stir in the butter, cube by cube. Strain through a fine-mesh sieve into a clean bowl. Cool completely, then cover and chill until needed. It can be kept in the fridge for up to a week.

5 Put half the mango flesh into a high-powered blender with the lime juice and whizz until completely smooth.

6 To assemble, split the cake in half through the middle and spread over the curd, followed by the whipped cream. Sandwich with the top of the cake and slice into 7cm x 5cm squares.

7 For each serving, drop a spoonful of the mango purée onto the plate and put a cake square on top. Spoon over a tablespoon of the whipped cream. Slice the remaining mango and arrange this over the whipped cream along with the strawberries. Finally, spoon over the passion fruit seeds.

PER SERVING 6 756 kcals | fat 48.7G saturates 28.5G | carbs 68.6G | sugars 60.4G fibre 3.6G | protein 9.1G | salt 0.2G

Born in Australia, Skye initially trained in Sydney and Paris before moving to London. She joined Petersham Nurseries Café as head chef in 2004, where she became known for seasonal, elegant dishes inspired by the environment around her. She opened Spring at Somerset House in London in 2014 where she still champions sustainability and seasonality. As culinary director for the restaurants at Heckfield Place, she creates dishes that focus on fresh produce and a pared-back style. Skye is also the author of four cookbooks – A Year in My Kitchen, My Favourite Ingredients, How I Cook and Spring.