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A light sponge topped with a crisp meringue layer, filled with cream and summer fruit — the perfect warm-weather showstopper.
INGREDIENTS
For the cake:
- 3 eggs, separated
- 250g castor sugar
- 5ml vanilla essence
- 100ml milk
- 40g Bonnita butter, melted & cooled
- 140g flour
- 10ml baking powder
- 50g nuts, finely chopped
For the filling:
- 450ml Parmalat cream, whipped
- 1kg summer fruits (berries & nectarines)
- mint leaves
- extra sugar & vanilla essence, for sweetening cream (optional)
METHOD
- Line three 23cm cake tins with baking paper and spray with non-stick spray. Preheat the oven to 180°C.
- Beat the egg yolks, half the castor sugar, and the vanilla essence until light and fluffy. Stir in the milk and melted butter. Sift the flour and baking powder together, then fold into the egg mixture until just combined. Divide the batter between the prepared tins and smooth the tops.
- In a clean bowl, whisk the egg whites until stiff peaks form. Gradually fold in the remaining castor sugar. Spread this mixture evenly over the cake batter in the tins and sprinkle with the chopped nuts.
- Bake for 20 minutes, then allow to cool completely in the tins before carefully removing.
- Sweeten the whipped cream with sugar and vanilla, if desired. Layer the cakes with whipped cream in between. Top with more cream and finish with summer fruits and mint.