Thursday, 5 July 2012

Strawberry mallow cake - recipe

Any excuse to buy and eat British strawberries and I'm there, I can eat them by the bucket full, its the flavour and the aroma, there is nothing in this world that matches the taste of a British strawberry its in a class of its own as a fruit.

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.
This recipe is such a delight, its fresh and sweet and just yummy, the perfect thing for afternoon tea or a summery dessert! This cake takes a bit of time to make but its so worth it, trust me! I have made this recipe three times now and its gone down a storm on each occasion. It's this summers seasons must bake cake.

Ingredients:
for the sponge
150g margarine
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
to decorate
500g fresh british strawberries washed and sliced
fresh mint sprigs 
500ml double cream
3-4 tbsp raspberry jam
Method:
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.
9. Whip the double cream with a handheld mixer until it holds peaks. Wash, hull and slice the strawberries in readiness for layering the cake and meringue.
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?

20 comments:

  1. oooh what a lot of lovely layers of yumminess.

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  2. Oh. My. Word. Now, this is my kind of cake!!
    Joelle
    xoxo

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  3. This looks like a cake you could dive right into! What a great combination with the meringue too and it's perfect for Wimbledon this week with the strawberries and cream! :-)

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  4. Oh wow now this is what I'm talking about! Victoria sponge is far too boring in my opinion but add in these marshmallow meringue layers and this is a cake worthy of a queen that's for sure!!

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  5. What an absolute beauty of a cake! I could quite happily polish off a large slice.

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  6. Now if that bottom picture isn't cake porn I don't know what is! And you've even been kind enough to point out all the filthy layers for us. I'm taking this picture to bed... Very nice cake lady!

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  7. Wow this cake looks AMAZING!! I could probably devour the whole cake!! .. ok ok maybe just a large slice.. or two... I love strawberries too and I agree with Dom about cake porn! :)

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  8. well done on this. It is a majestic and delicious summery cake. You are a great baker.

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  9. What a GORGEOUS cake Sue! JUST lovely, I so LOVE a big blousey PINK cake! I made one for my Blog Birthday - BUT I could devour yours RIGHT now, now that mine has all gone! So, PASS it over! Karen xx

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  10. What a lovely cake...it's great with the added dimension of meringue!!! Love the strawberries and cream too! :-)

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  11. This looks gorgeous... I'm a sucker for strawberries and cream so this is a winner! :)

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  12. That is ... eh ... totally ... absolutely ... a gorgeous one! Can I have a piece?

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  13. Wow, looks gorgeous! I love all those generous layers of cream and jam. I've seen cakes baked with meringue on one layer, but have never thought of doing it separately - fab!

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  14. Wow. That looks amazing. It would be the perfect garden party cake if only the sun would shine!!

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  15. Now that is a cake to behold! It's huge! The addition of meringue on top is brilliant. I haven't seen cake this big since the good food show!

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  16. Oh my goodness Susan, are you trying to kill us? That is the most amazing cake I have ever seen. EVER!

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  17. Now that is what I call having your cake AND eating it. Cake and pavlova all at the same time, wow and double wow. I think this is better than the all in one cake/meringue bakes I've seen as everyone says it's hard to get the meringue right and then the cake dries out. And I had been so proud of my rose Victoria sponge I made for my birthday!

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  18. OMG I so agree with you about the taste of British strawberries!!! They are seriously the best I ever tasted -I am not British by the way so no nationalistic bias here :) - I used to eat them by the bucket-full way back when I lived in the UK!

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Please leave a comment...if you have tried one of my recipes I'd love feedback, and thank you for taking time to pop by to read my blog.

Susan x