Method

• Preheat oven to 170°C fan forced.
• Sift flour and baking powder twice to incorporate air into the mixture.
• In a medium bowl, add egg yolks, ½ cup (110g) of the caster sugar, oil, orange rind and salt. Using electric beaters, beat for 2 mins on medium speed until mixture thickens and becomes light in colour; add orange juice. Sift the flour again, this time over the egg mixture; gently fold in using a balloon whisk. Set aside.
• Place egg whites in the bowl of a stand mixer; using the whisk attachment, whisk until soft peaks form; add remaining caster sugar, 1 tablespoon at a time, beating well on medium speed. Once all added, increase speed to medium high and beat for another 2 mins or until stiff peaks form (tips of egg whites should still fall slightly when lifted).
• Add whites to yolk mixture, 1/3 at a time, folding gently with a balloon whisk. Pour mixture into a 24cm (top measurement) ungreased chiffon cake pan; spread to level. Bake for 30 mins or until the cake is puffed and cooked when tested with a skewer. Invert pan onto cooling rack and stand for 2 hours or until completely cool.
• To make the Mascarpone Cream, place cream, icing sugar and vanilla into the bowl of a stand mixer. Whisk on medium-high speed until cream has thickened; gently fold through the mascarpone. Set aside in the refrigerator until ready to use.
• To make Maple Rum Syrup, heat maple syrup in a small saucepan over high heat for 2–3 minutes or until the syrup thickens slightly. Remove from heat. Add butter and stir well; stir in the rum and cream. Transfer to a small bowl, cover and store in the fridge.
• To release the cake from the pan, run a flat bladed spatula around the cake. To decorate, dollop the top of the cake generously with the cream; arrange mango slices over the top; drizzle with syrup and sprinkle with macadamias.