Strawberry Meringue Cake
I made this last week for a friend’s birthday. It’s easy to make, but looks impressive. It’s a pavlova with a top! For the cake you need : 4 egg whites, 1/4 teaspoon cream of tartar, 125g light Muscovado sugar, 100g caster sugar, 1teaspoon white wine vinegar Filling: 200ml double cream, 250g strawberries Preheat oven 150C/gas 2. Grease and base line 2 x20 cm sandwich tins Whisk egg whites and cream of tartar in bowl till stiff. Put the sugars together then add to the white a bit at a time. Whisk a few minutes more till nice and thick and shiny. Divide equally between the sandwich tins and bake for 35 - 45 mins till light brown. Cool on a wire rack. Whip the double cream to peaks. Save 8 strawberries and slice the rest up. Put one meringue on a plate and cover with half of the cream Sprinkle the strawberry slices over the cream then put the second meringue on top. Cover this with the rest of the cream then slice the 8 remaining strawberries in half and arrange in top. Use