What better way to use them than in this cake a combination of my two most favourite sweet things ever, a plain sponge cake and a gooey mallowy meringue. This cake is quite easy to make, the only skill comes in baking the meringue topping so that its firm enough to handle on the outside but with a marshmallow like interior.
for the sponge
150g caster sugar
2 large free range eggs
150g self raising flour
1/2 tsp baking powder
1/2 tsp vanilla extract
for the mallow topping
3 free range egg whites
100g caster sugar
1 tbsp white wine vinegar
1 tbsp cornflour
500g fresh british strawberries washed and sliced
fresh mint sprigs
500ml double cream
3-4 tbsp raspberry jamMethod:
1. Grease 2 sandwich tins and pre heat the oven to 180C fan. Use one of the tins to draw a circle on a sheet of baking paper or smiler, you will need this for later.
2. Make the sponge by creaming the margarine and caster sugar until pale and fluffy, then add the beaten free range eggs mixed with the vanilla paste gradually and with a spoonful of flour with each batch go beaten egg. Once the eggs are incorporated fold in the remaining flour and the baking powder.
3. Divide the cake batter into the two tins and bake for about 25 minutes.
4. While the sponge is baking get on with the meringue. Put the three egg whites into a clean grease free bowl and beat until firm. Add the 100g of caster sugar gradually and keep beating/whisking until you have stiff glossy peaks. Once you reach this stage add the cornflour and the white wine vinegar, mix and fold in but don't beat the air out of it.
5. Take a baking sheet and line with the baking paper or similar, on which you have drawn your circle (the same size as the tins you have used for the sponge earlier).
6. Pile on the meringue mix onto the circle. Once you have your circle formed, build up the sides so they are straight all around, use a palette knife to help you. The meringue will be quite deep (it shrinks when baked).
7. Once the sponge has baked, take it out of the oven and leave the oven door open to cool the oven, reduce the temperature to 140C fan. Put your baking tray with the circle of formed meringue into the oven to bake for one hour.
8. While the meringue is baking in the oven. Remove the sponge cake layers from the tins and put the sponge cakes on a wire rack to cool.
10. When the meringue has had an hour in the oven remove it and allow it to cool on the paper/baking tray. When it is cold remove it from the paper you will see it has a white mallow centre and the outside with be a pale beige colour. A fish slice is handy to move it, by sliding this underneath.
11. To assemble, layer the cake up as shown below, you can use strawberries in each layer of sponge or just put them in one layer and on the very top of the cake. Use a fish slice again to help you lift the meringue section.
The photograph below shows you how I layered my cake.
Couldn't you just devour a slice...whatever the weather?