This is a light gluten free dairy free cake perfect for Summer parties
Strain the flour with baking powder
Separate egg whites and egg yolks
beat egg whites till soft peaks are formed
Add 1 tbsp of sugar and beat till peaks are formed
Add vanilla to the egg yolks
Beat egg yolks with lemon juice and sugar
Add oil and beat
Fold the rice flour and mix with manual whisk till the mixture is uniform
Add egg whites in two batches and mix lightly
bake at 170 degrees in a preheated oven for 30 minutes.
Cool for 20 to 30 minutes upside down
separate the cake from the ring mold with bottom still attached.
Puree 1 ripe mango pulp
Add icing sugar to balance sourness if required
Mix with whipped cream
Pour on the cake
After it is covered with icing transfer the cake to another plate for decorating.
Decorate with mango pieces and mint leaves.
Cut into squares and serve chilled.