Strawberry Meringue Cake
Prep time
Cook time
Total time
Recipe type: Cake
Serves: 8
For the cake:
  • 150g unsalted butter
  • 100g golden caster sugar
  • 4 egg yolks
  • 130g plain flour
  • 24g cornflour
  • 1½ tsp baking powder
  • 1 tsp vanilla
  • 4 tbsp milk
  • 4 egg whites
  • 180g golden caster sugar
  • handful of almond flakes
  • 200g whipped cream
  • 1 tsp vanilla extract
  • 1 punnet strawberries, sliced
  • other berries *optional
  1. Preheat oven to 180C. Line the base and grease the sides of two 8" round loose bottom tin.
  2. Cream the butter and sugar together then add the egg yolks one by one, beating well in between.
  3. Sift the flour, baking powder and cornflour over the top and fold in Add the milk and vanilla and fold to combine. Spread half of the mixture evenly in the bottom of the tins (if you only have 1 pan, reserve the other half and bake later)
  1. Whisk the egg whites until frothy then gradually add the sugar until you have stiff shiny peaks that do not slip out of the bowl if upturned.
  2. Spread half the meringue over the cake mix and create a few decorative peaks. Sprinkle some almond flakes.
  3. Put into the oven and bake for 20 minutes or until golden brown. Leave for five minutes then slide a knife around the edge and remove to a cooling rack.
  4. (If you only have 1 tin, clean the tin and repeat with the other half of the cake mix and meringue.
Filling and assembly
  1. Whip the cream and vanilla until it's fairly stiff.
  2. Choose the cake half with the least attractive meringue and turn it over onto the serving plate and spread the cream mixture over the cake.
  3. Slice the strawberries and arrange them in a double layer over the cream.
  4. Top with the other half and squish slightly. Spread some cream on top and decorate with other berries (if u wish to)
Recipe by The Sweet Spot at

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