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Strawberries and cream meringue cake

Photographer: John Paul Urizar. Stylist: Yael Grinham
Photographer: John Paul Urizar. Stylist: Yael Grinham


Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: More than 2 hours
Special options: Vegetarian
Course: Dessert
Favourite flavours: Cakes/baking

Strawberries and cream meringue cake
INGREDIENTS

wheaten cornflour, for dusting
6 egg whites
1½ cups (330g) caster sugar
3 teaspoons wheaten cornflour, extra
2 cups (500ml) thickened cream
2 teaspoons vanilla extract
500g strawberries, hulled, sliced thinly
120g raspberries

METHOD

Preheat the oven to 120°C (100°C fan-forced). Line 2 oven trays with baking paper. Draw a 20cm circle on each piece of paper; invert paper onto trays. Grease the paper and dust with a little cornflour. Shake away excess.

Combine two of the egg whites and ½ cup of the sugar in a small bowl, beat on high with an electric mixer until thick and glossy. Stir in 1 teaspoon of extra cornflour.

Divide mixture between oven trays, spreading to full circles. Bake for about 1 hour or until firm and dry; cool in oven with door ajar.

Repeat process two more times with remaining egg whites and sugar. You should have a total of 6 meringue rounds.

Beat the cream and vanilla until soft peaks form.

Peel away paper from meringues, sandwich with cream mixture and half the strawberries. Serve topped with remaining strawberries and raspberries.

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