Preheat your oven to 200 deg C .
Spray and line 2 x 22cm spring form pans and lightly sprinkle fine bread crumbs over and around pans .
Place 125gm of plain flour in a bowl with 25gm of cornflour and 1 and 1/2 tsp of baking powder , set aside .
Use your electric mixer to beat 100gm of margarine /butter with 300gm of castor sugar until light and fluffy .
Separate 4 eggs and lightly beat the 4 yolks and add to the butter and sugar mix .
Now gently fold in the weighed out dry ingredients then stir in 2 tsp of vanilla extract and 2 tbs of milk .
Divide the batter between the 2 pans .
Clean dry the bowl and beaters to your mixer and whisk the 4 egg whites until soft peaks form .
Slowly add 200gm of castor sugar in small amounts , making sure the sugar is dissolved between additions .
Spread a layer of meringue on the top of the sponge batter in each tin and sprinkle 50 gm of flaked almonds evenly over the top .
Bake for 35 minutes or until the tops of the meringues are golden .
Remove from the pans from the oven and let them cool in the pans on a wire rack .
While the cakes are cooling , whip 400ml of cream until really thickened .
Slice 250gm of fresh strawberries that have been sliced .
To construct the cake , invert one of the cakes onto a serving plate so that the sponge face is upper most .
Pile the cream on top and then layer with the sliced strawberries .
Place the second cake on top , meringue side up .
Press down gently to secure it .
Enjoy ....
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