Strawberry cake with Meringue
#worldwide. Fresh berries are in season so make the most of it. A beautiful cake that his less fat and uniquely topped with cloudy Meringue instead of cream cheese. Light on stomach and always a great tea time snack or dessert.
Strawberry cake with Meringue
#worldwide. Fresh berries are in season so make the most of it. A beautiful cake that his less fat and uniquely topped with cloudy Meringue instead of cream cheese. Light on stomach and always a great tea time snack or dessert.
Cooking Instructions
- 1
Meringue making: The eggs should be in room temperature. Whisk the egg whites with the salt until they're holding firm peaks but are not stiff. Gently add in the sugar, spoonful after spoonful, still beating, until you've got a bowl full of gleaming, satiny, snowy meringue. Sprinkle the cornflour, a few drops of vanilla and the vinegar on top and fold in to combine. Set it in fridge.
- 2
Preheat the oven to 180 degree
- 3
In a big bowl, whisk all the wet ingredients with the help of a hand blender or stand blender until the sugar is dissolved and it is frothy.
- 4
Now sieve all the dry ingredients, one by one, except the blueberries into the wet mixture. Mix thoroughly it to form a very smooth batter.
- 5
Chop the Strawberries in small cubes. Now fold in 1/2 of the Strawberries and reserve the rest for the final toppings
- 6
Lightly grease the loaf tin and then line with butter paper. Here I have used glass loaf. Pour the batter into the loaf tin.
- 7
Bake it for 55 to 60 minutes until it is golden. Let ti cool down in the oven for 15 minutes then insert a toothpick in the center of the cake to check if the toothpick comes out clean. If the toothpick comes out clean, your cake is ready to be out of the Oven.
- 8
Place the cake on a cooling rack and allow it to completely cool down. Once it is cooled down, demold it and spread out the meringue over. Garnish with some more strawberries
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