Annie Stirk’s Strawberry Meringue Cake recipe
- Credit: Archant
I have been making this very unusual cake since my time at Askham Bryan College where I demonstrated at several of their satellite colleges and it became a firm favourite amongst students. It is essentially two cakes in one – a sandwich base topped off with a meringue. The two mixtures baked together, to give a very unusual cake. You might have to be a bit brave, but do give it a try and let me know how you get on. You might want to try a variety of different fillings and toppings. Try folding some Lemon Curd into the cream or swirling some melted chocolate into the cream – or try your favourite fruit.
4 large eggs, separated
300g caster sugar
125g soft unsalted butter
125g self-raising flour
1 level tsp baking powder
- 1 Win a signed limited edition print by Fiona Odle
- 2 6 great woodland walks in the Peak District
- 3 5 million pound properties for sale in Derbyshire
- 4 9 of Yorkshire’s best bakeries
- 5 Win a 12 bottle case of mixed wines and champagne from Wharf Side Wines
- 6 Win a stunning brass table lamp from Opulental
- 7 Yorkshire Wolds walk - Thixendale to Hanging Grimston
- 8 Win a short break at Landal Darwin Forest
- 9 Steph McGovern on her new lunchtime show, Steph’s Packed Lunch
- 10 18 of the best lockdown takeaways across Yorkshire
Zest of 1 lemon
4 tsp lemon juice
1 dsp milk
½ tsp cream of tartar
150ml double or whipping cream
½ kg strawberries, stalks removed and halved
1. Pre-heat the oven to 175 degrees (fan oven) /gas mark 4.
2. Line and grease two 21cm (8 inch) sandwich tins.
3. In a large mixing bowl, place the 4 egg yolks, 100g of the sugar, the butter, flour, baking powder and lemon zest. Mix everything together really well until you have a soft dropping consistency.
4. Stir in the lemon juice and milk if required.
5. Divide the mixture equally between the tins and spread evenly until smooth.
6. In a separate bowl, whisk the egg whites and cream of tartar until the mixture starts to peak. Gradually add the remaining 200g of sugar a tablespoon at a time, whisking well between each addition, until the meringue forms stiff peaks.
7. Pile the meringue equally onto the surface of each sponge mix and spread evenly.
8. Place in the oven and bake for approximately 25-30 minutes until the meringue is well risen and golden brown.
9. Check the sponge with a skewer to make sure it is cooked. Leave the meringue cake to cool in the tins and then carefully remove.
10. Whip the double or whipping cream until you have soft peaks.
11. Place one of the cakes on a cake stand and pile most of the cream in the centre (reserving some for the top) and then smooth out. Add most of the strawberries, reserving a few for decoration.
12. Place the remaining cake on top of the strawberries and press down lightly.
13. Smooth the remaining cream on the top of the cake and arrange a few strawberry halves on top for decoration. Alternatively leave the top of the cake natural and just use the cream and strawberries as a filling.