I love strawberries. I could eat them everyday, several times a day! They were in season a while ago and I seized the opportunity to make something. When I saw this recipe from an old Woman & Home magazine, I just knew I had to make it. Simply heavenly!
Baking is my first love, especially cakes and pastries. I loved the idea of baking the cake and meringue together. I have made meringue layered cakes before by making the meringue separately and then assembling it. What I loved about this recipe is that you bake the meringue together with the cake. So easy.
When I took the cakes out of the oven, the meringue had risen almost to the top of the pan. They did go down after sometime, but that didn’t affect the taste. There’s only one word to describe this cake – divine. It looks pretty spectacular too. And it’s easy to make – so what are you waiting for?
Don’t worry if the cake batter is a little thick. You will need to gently level it with your fingers.
Strawberries, sponge, meringue and a creamy yogurt filling – strawberry cake doesn’t get better than this!
PREP: 35 minutes COOK TIME: 25-30 minutes
50g unsalted butter
100g caster sugar
4 large egg yolks
½tsp vanilla extract
75g plain flour
2tsp baking powder
5tbsp double cream
Icing sugar to dust
For the meringue
4 large egg whites
225g caster sugar
For the filling
150ml double cream
150ml thick Greek yogurt
400g strawberries, hulled
Butter and line 2 8-inch loose-bottomed sandwich tins with greaseproof paper.
Preheat the oven to 180C.
Beat the butter and sugar until fluffy, add the egg yolks and vanilla and beat again. Sift the flour, cornflour and baking powder into the mixture and fold in. Finally, fold in the cream and mix together gently. Divide the mixture between the sandwich tins.
In a separate clean bow, beat the egg whites into stiff peaks, then gradually add the sugar a dessertspoonful at a time, beating continuously until thick and glossy. Divide the meringue between the tins and layer on top, making sure that you don’t mix the meringue with the cake mixture.
Bake for 25-30 minutes or until a skewer comes out clean. Cool the cakes in the tin before transferring to a wire rack – meringue side uppermost. For the filling, whip the cream into soft peaks, then stir in the yogurt. Lightly crush 250g of the strawberries and stir into the cream.
Place one cake meringue-side up on a plate and spread two-thirds of the cream on top. Put the other cake on top, meringue-side up and fill with the remaining cream. Top with strawberries and dust with icing sugar.