Food : OMG – It’s Jennifer Bush’s Strawberry Meringue Cake

Jennifer’s recipe came from a newspaper clipping her family found a generation ago.  This strawberry meringue cake has been passed down and modified and is now cooked for special family celebrations.  This dessert  is looked forward to, loved and adored.

I made this cake last weekend for a family function celebrating my son’s birthday.  It was quite simple to make, doesn’t take long in the oven, uses ingredients that most of us would have in the fridge and pantry (I only needed to buy strawberries and cream), looks amazing and was completely devoured.

Jennifer, the cake combining sponge, meringue, cream and strawberries is sensational.  I know I will be making this on many more occasions and my family has also asked if they can have a copy of the recipe.  Thank you for sharing something so wonderful, innovative and delicious.

STRAWBERRY MERINGUE CAKE

Strawberry Meringue Cake

Serves:  8-10

Degree of Difficulty:  3/5

Cost: This is a very affordable cake to make

Sponge Mix:

  • 60g butter
  • 4 tbspns castor sugar
  • 4 egg yolks
  • 1 tspn vanilla essence
  • 3 tbspns plain flour
  • 1 tbspn cornflour
  • 2 tspns baking powder
  • 2 tbspns cream

Cream butter and sugar.  Add egg yolks one at a time then add vanilla.  Sift the flour, cornflour and baking powder together, fold through the creamed mixture then stir in the cream gently.  Spread over 2 greased and lined sponge pans in a thin even layer.  I used 2 x 21cm cake tins. 

Meringue Mix:

  • 4 egg whites
  • 3/4 cup castor sugar
  • 1 tspn vanilla essence

Beat egg whites until stiff then gradually add the castor sugar until mixed and firm.  Add the vanilla.  Spread the meringue evenly over the two cake mixes and smooth the surfaces.

Bake at 170-180C for 30 minutes or until the meringues are puffed and golden.  The cake layers will be cooked by then.

Leave in the pans to cool completely before removing.

Strawberry Filling:

  • 250g punnet strawberries, hulled, halved and partially crushed
  • 1/2 cup cream

This is an incredibly good cake!

Whip the cream until firm then roughly mix in the berries leaving swirls of pink.

Sandwich the two cakes together with the meringue layers outermost.  Dust the top with icing sugar.

Thank you Jennifer!  I’ve made plenty of cakes before but I was run-over with compliments on this one.