This is a great cake to celebrate the start of the strawberry season!

4 large egg yolks
1 cup flour
1 teaspoon baking powder
115g butter
1/2 cup sugar
1 teaspoon vanilla extract
1/4 cup milk

Meringue Layer:
4 large egg whites
1/4 teaspoon cream of tartar
1/3 cup sugar
1/2 teaspoon vanilla extract
¼ cup sliced almonds

Preheat your oven to 180C and grease 2 20cm spring form cake tins. Beat the butter and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition, then the vanilla extract. Add the dry ingredients and milk, in two additions, beginning and ending with the flour. Divide the batter evenly between the two cake pans, smoothing the top and set aside while you make the meringue layer.

Meringue: In a clean bowl of your electric mixer, or with a hand mixer, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually beat in the sugar and continue to whip until stiff peaks form. Beat in the vanilla extract. Divide the meringue between the two cake pans, gently smoothing the tops and then sprinkling with the almonds. Bake for approximately 20 minutes, or until a toothpick inserted in the centre of the cake comes out clean. The meringue layers will have turned a light brown and will be crisp to the touch but soft inside.

When cool sandwich together with whipped cream and sliced strawberries. Dust with icing sugar just before serving.


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