Strawberries and Cream Meringue Cake
A delectable strawberries and cream meringue cake that consists of a vanilla and pecan sponge base topped with meringue, cream and fresh berries.
Strawberries and Cream Meringue Cake
A delectable strawberries and cream meringue cake that consists of a vanilla and pecan sponge base topped with meringue, cream and fresh berries.
Servings Prep Time
12people 15min
Cook Time
30min
Servings Prep Time
12people 15min
Cook Time
30min
Ingredients
Vanilla nut sponge base
Meringue
To assemble
Instructions
Vanilla nut sponge base
  1. In a mixing bowl, cream the butter and sugar until light and creamy.
  2. Add the egg yolk one by one, while beating.
  3. Sift the flour, baking powder and salt
  4. Add the flour mixture and milk alternatively while still beating the butter and egg mixture. Mix until just incorporated.
  5. Divide the batter in two, and spread into prepared loose bottom pans.
  6. Sprinkle the chopped nuts over the batter. Set aside.
Meringue
  1. Mix the egg whites in an electric mixer just until frothy.
  2. Add the sugar little by little while mixing the whites on high.
  3. Mix for another 4 minutes on high, until the meringue is glossy and stiff peaks.
  4. Divide the meringues onto the batter, don’t spread it flat, keep it peaked and airy.
  5. Bake the meringue cake for 30 minutes, until meringue is light brown.
  6. Remove from oven and leave to cool in pans before removing.
To assemble
  1. When the cake is properly cooled, press the bottom of the pan and lift it over the cake. Use a flat spatula to loosen the bottom of the sponge cake, or you could use wax paper before you bake it to line the bottom for easier handling.
  2. On top of the first layer, arrange your fresh fruit to cover the meringue. Top that with a layer of fresh clotted cream.
  3. Place the second meringue cake on top and decorate with more fresh fruit and cream. Sprinkle with nuts if desired.
Recipe Notes

It is a good idea to try and serve this cake as soon as possible, as it is best when it is fresh.  It keeps well in a refrigerator. Note that it can fall flat a little bit as the meringue cools and the cream sets in.