Instructions

Heat the oven to 180°C/160°C fan/350°F/Gas 4/340°F

Squeeze out the excess liquid from the mango and pineapple pieces. Tip them into the bowl of a stand mixer. Stir in the sugars and the lemon and lime zests, then whisk in the eggs until they’re frothy and thick.

Sift the flour and baking powder into another bowl, then gradually add the mixture to the fruit, whisking slowly until incorporated. Add the lemon extract.

Spoon the mixture into cake tins, spreading it out evenly. It is enough for three small or two large sponges.

Bake the sponges for 30–35 minutes, until golden and cooked. Leave to cool in the tins , then turn out onto a wire rack to cool completely.

Meanwhile, make the fruit purée. Pulse the mango in a blender until very smooth. Pour 225ml of the purée into a bowl. Purée the pineapple, then add 175ml of the pineapple purée to the mango in the bowl.

Whisk the cream with the icing sugar and the lemon and lime zests until floppy. Add some of the fruit purée to taste, then whisk until the mixture is thick enough to pipe. Chill until needed.

To assemble, layer the sponges with cream and fruit and add more cream and fruit on the top.