First you'll need to make the sponge. Preheat your oven to 165 degrees C. Whisk together all the ingredients apart from the olive oil until a nice, smooth batter is achieved. Pour this batter into a parchment lined loaf tin measuring 3.15 cm long by 1.57 cm across. Bake for 30 minutes. Insert a skewer into the centre of the cake and pull out. If there is no batter on the skewer the cake is cooked through. If some remains, bake for a bit longer. Remove from the oven and leave to cool for 2 hours in the tin.
While cooling you can make the egg components. Take your mango flesh and blitz in a food processor with the sugar until completely smooth. Pour into a plastic squeezy bottle and chill until needed.
To make the ‘egg white’, whip the double cream with the icing sugar until it starts to thicken. You want to proceed slowly from here, as it can easily over whip. You want a consistency that will hold its shape, but still have a creaminess to it.
Heat up a griddle pan or frying pan until fairly hot. Slice your cake into 6 even slices and brush each one with olive oil on both sides. Grill your cake slices on both sides until you get a bit of colour, but make sure not to burn!
Place your grilled cake on a plate and top each with a dollop of the whipped cream. Carefully spread and flatten the cream to resemble a fried egg white. Finish with a yolk sized squeeze of mango puree and you're good to go!