Whip up this stunning strawberry meringue cake, gluten-free and delicious!
A meringue cake for everyone to enjoy, it’s a light and airy summer treat.
Strawberry & hazelnut meringue cake
Ingredients
- 100 g blanched hazelnuts
- sunflower oil, for greasing
- 150 g caster sugar, plus an extra 2 tbsp
- 3 British Blacktail Free Range Large Egg whites
- a pinch of salt
- 1/2 tsp white wine vinegar
- 170 ml double cream
- 1/2 tsp vanilla bean paste
- 170 g Greek-style natural yoghurt
- 400 g pack of Waitrose & Partners Strawberries, hulled and sliced
Instructions
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Preheat the oven to 180oC/Gas Mark 4.
Put the hazelnuts on a small baking tray and roast for 8 minutes or until golden; set aside to cool.
Meanwhile, grease and line the base and sides of 2 loose-bottomed 18cm (8IN) sandwich cake tins.
Put the cooled hazelnuts and 1 tbsp caster sugar in a small food processor; pulse until ground (a few chunky pieces are fine).
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Put the egg whites and pinch of salt in a mixing bowl. Using electric beaters, whisk to stiff peaks, then whisk in 150g (51⁄2oz) caster sugar in 3 additions.
Fold through the ground hazelnuts and vinegar, divide between the tins, smoothing the tops, then bake for 30-35 minutes. Set aside to cool.
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Using electric beaters, whisk the cream, remaining sugar and vanilla to soft peaks. Stir in the yoghurt.
Remove the meringue cakes from the tins; place one on a cake stand. Spread with half the cream mixture and tumble over half the strawberries.
Repeat with a second layer and serve at once.