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Our<br />
This month’s recipe courtesy of Waitrose<br />
Using golden caster sugar gives your raspberry<br />
meringue cake a subtle caramel flavour and<br />
golden colour<br />
INGREDIENTS:<br />
• 100g butter, at room temperature,<br />
plus extra for greasing<br />
• 300g Billington’s Golden Caster<br />
Sugar<br />
• 4 medium Waitrose British<br />
Blacktail Eggs, separated<br />
• 2 tsp vanilla extract<br />
• 2 tbsp milk<br />
• 150g self-raising flour<br />
• ½ tsp table salt<br />
• 50g flaked almonds<br />
• 300ml whipping cream<br />
• 200g fresh raspberries<br />
• Icing sugar, for dusting<br />
Raspberry Meringue Cake<br />
1. Preheat the oven to 200°C, gas mark 6.<br />
Butter and base line 2 x 20-22cm non-stick,<br />
cake tins. Using an electric whisk, beat the butter<br />
and 100g of the sugar together in a bowl until<br />
pale and creamy, then whisk in the egg yolks,<br />
vanilla and milk. Sift over the flour and gently<br />
fold in. Divide equally between the prepared tins.<br />
2. Using clean beaters, whisk the egg whites<br />
in a bowl until they form soft peaks. Gradually<br />
beat in the salt and remaining 200g sugar to<br />
make a glossy meringue. Spread over the sponge<br />
mixture then scatter over the flaked almonds.<br />
Bake for 15-20 minutes until golden and set.<br />
Leave to cool in the tins.<br />
Serves 8<br />
Prep 25 mins<br />
Cook 15-20 mins + cooling<br />
3. When ready to assemble, remove the cakes<br />
from the tins. In a bowl, whisk the cream to form<br />
soft peaks. Spoon over one of the cakes and<br />
scatter over the raspberries. Top with the second<br />
cake and dust lightly with icing sugar before<br />
slicing and serving.
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