Half sponge cake, half Pavlova – a delicious twist in the form of a summery strawberry dessert. This double meringue strawberry cake is made with simple ingredients, comes together quickly and, although quite sweet, tastes absolutely heavenly. It’s a bit like combining Eton Mess and strawberry trifle into one dessert. Two layers of buttery cake with meringue are sandwiched together with whipped cream and plenty of fresh strawberries. A perfect weekend baking project!
To prepare this cake, you’ll need two identical cake tins. If you only have one, divide the ingredients in half and bake the layers separately.
Ingredients for the cake and meringue layers:
- 125 g plain flour
- 25 g potato starch (cornflour)
- 1¼ teaspoons baking powder
- 100 g butter
- 300 g caster sugar (100 g for the cake and 200 g for the meringue)
- 4 eggs, separated
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- 50 g flaked almonds
- a pinch of salt
All ingredients should be at room temperature.
Place the butter and 100 g of sugar in the bowl of a mixer and beat until pale and fluffy. Add the egg yolks one at a time, beating well after each addition. Add the vanilla and mix again. Sift the flour, potato starch and baking powder directly into the mixture. Add the milk and gently fold everything together with a spatula until just combined.
Line two 22 cm cake tins with baking paper (I used 20 cm tins, so my cake turned out taller). Divide the batter evenly between the tins and smooth the tops.
In a clean bowl, beat the egg whites until foamy. Add the salt and continue beating until stiff peaks form. Gradually add the remaining 200 g of sugar, one tablespoon at a time, beating continuously. The meringue should be thick and glossy.
Divide the meringue between the two tins, spreading it over the cake batter, then sprinkle with the flaked almonds.
Bake at 140°C for about 45–50 minutes*, or until the meringue is baked through – it should rise, crack slightly and become crisp on top. Leave to cool in the oven with the door slightly ajar.
Additionally:
- 375 ml double cream, chilled
- 250 g strawberries, halved
Whip the cream until soft peaks form.
Assembly:
Place the first cake layer on a serving plate with the meringue side facing down. Press lightly to stabilise the layer. Spread over the whipped cream and arrange the strawberries on top. Cover with the second cake layer, this time with the meringue side facing up. Chill before serving.
Store the double meringue strawberry cake in the refrigerator.
* The original author suggests baking at 200°C for 30–35 minutes, but I chose my own method of baking.
Enjoy!
Recipe source: Forever Summer by Nigella Lawson.
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