Strawberry Meringue Cake

I’m too guilty for this. I actually made this a year ago when we first moved into our new place, and just had a little itch to bake something. Well, it wasn’t just me. it was my then 7 year old niece who wanted to bake something. So being the nice aunt I am, I will choose something (with wahtever ingredients I have on hand) and let them do it, under my supervision.

I think they’re good with measuring flour, sugar, butter and all the measurable ingredients. The most difficult of all has to be separating egg yolk and white. Separating eggs was not new to me (of course lol) I can’t remember when I first learnt how to do so. Many donkey years ago perhaps, but teaching a 7 year old to do so, hrmm, not easy! But, after a couple of ‘damaged’ eggs, she managed to do separate them! yay!

It was another one of those, lazy days cake; shabbily decorated. 😛 But had a whirlpool of texture, cake was “cakey”, and there’s some crunch to it, thanks to the meringue. Sandwiched with lightly sweetened whipped cream, and fresh strawberries. a little sweet, a little tangy, somewhat creamy and crispy. yummers.

Strawberry Meringue Cake

 

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Prep time

30 mins

Cook time

1 hour

Total time

1 hour 30 mins

 

Author: Adapted from Nigella's Forever Summer

Recipe type: Cake

Serves: 8

Ingredients

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

Meringue

• 4 egg whites
• 180g golden caster sugar
• handful of almond flakes

Filling

• 200g whipped cream
• 1 tsp vanilla extract
• 1 punnet strawberries, sliced
• other berries *optional

Instructions

Cake

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)

Meringue

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)

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