• Rachel Patterson

Meringue Sponge Cake

If a mummy meringue and a daddy sponge cake had a baby cake...this would be it.


Layers of sponge cake baked in with meringue make this cake double delicious. I have kept it simple but you could add fresh fruit for added yumminess.



For the sponge:

50g/2 oz butter

100g/4 oz caster sugar

1 teaspoon vanilla extract

4 egg yolks

100g/4 oz plain/all purpose flour

1 teaspoon baking powder/soda

45ml/3 tablespoons milk


For the meringue:

4 egg whites

225g/8 oz caster sugar

50g/2 oz flaked almonds or chopped hazelnuts


For the filling/topping:

300ml/10 fl oz double cream

Fresh fruit

or

Buttercream

225g butter

500g icing sugar


Preheat the oven to 180F/350F/Gas 4.

Grease and line two 20cm/8" round cake tins.


Make the sponge by creaming the sugar with the butter until light and fluffy.

Add the vanilla extract and then the egg yolks, one at a time, beating well after each addition.


Fold the flour and baking powder into the mixture, alternating with adding the milk. Fold until combined.


Divide the mixture between the two tins and level the top.


To make the meringue:

Whisk the egg whites until stiff, but not dry.

Slowly add in the sugar a spoonful at a time, whisking continuously until stiff and glossy.

Divide the meringue between the tins, spooning it on top of the sponge mixture.

Level the tops.

Sprinkle the tops with flaked almonds or chopped hazelnuts.


Bake in the pre-heated oven for 40-45 minutes.


Turn out carefully and cool.


Whisk the double dream and fill the layers, top with fresh fruit.


Or


Whisk the butter and icing sugar together until light and fluffy, fill and top.

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© 2019 Rachel Patterson