-----to serve----Icing sugar Mango cheeks and burnt; suga Butter and flour a 20cm springform pan and line it with baking paper. Beat the egg yolks with half the sugar until they are pale and thick. Beat in the mixed peel olive oil and Sauternes. Combine the flour and salt and beat into the egg mixture only until it is well combined. Beat the 7 eggwhites with the cream of tartar until they hard soft peaks. Beat in the remaining sugar until the eggwhites hold stiff peaks. Fold the whites into the egg yolk mixture until they are thoroughly incorporated. Pour the cake mixture into the prepared pan and bake in a preheated 180'C oven for 20 minutes, turning the cake, if necessary, so that it bakes evenly. Lower the oven temperature to 150'C and bake for a further 20 minutes. Turn off the oven, cover the top of the cake with a round of buttered baking paper and leave the cake in the oven for another 10 minutes. Remove the cake from the oven and cool it in the pan on a wire cake rack. Dust the cake with icing sugar and serve with mango cheeks and burnt sugar sauce. (This cake will keep well for a few days if the pan is covered tightly with foil. It is delicious served with sliced sugared peaches or nectarines and sabayon. It also works beautifully when Beaumes-de-Venise wine is substituted for the Sauternes.) From Chez Punisse Desserts by Lindsey Remolif Shere), published by Random House., Bon Appetit Exec.Chef Magnus Johansson Submitted By SHERREE JOHANSSON On 08-16-94 ----