Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
34
High
Nutrition per serving
Calories454.3 kcal (23%)
Total Fat24.6 g (35%)
Carbs53.3 g (20%)
Sugars38.6 g (43%)
Protein5.9 g (12%)
Sodium333 mg (17%)
Fiber1.8 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
For the Sponge Cake:
200gbutter
softened
150ggranulated sugar
3eggs
beaten
200gself raising flour
1 tspbaking powder
3 Tbspwhole milk
2 tspvanilla extract
For the Meringue:
For the Cream:
Toppings:
Instructions
For the Sponge Cake:
Step 1
Cream together 200g of softened butter and 150g of granulated sugar.
MixerMix
butter200g
granulated sugar150gStep 2
Scramble the eggs and pour them into the butter cream. Add in the milk and mix until combined.
eggs3 
whole milk3 TbspStep 3
Add in flour and tsp of baking powder. Mix until you have a smooth batter.
self raising flour200g
baking powder1 tspStep 4
Add in vanilla extract. Mix until combined, pour mixture into a prepared tin. (I used 24×24cm).
OvenHeatStep 5
Bake on 180°C/160°C Fan/Gas 4 for 40-45 minutes. Keep on eye on it though, once it has bubbles and is browned on top, it should be done.
Step 6
Use a skewer to check if it is baked all the way through, leave it out on a counter to cool.
For the Meringue:
Step 7
Add 4 large eggs whites into a mixer bowl and turn it on high speed. Slowly pour in HALF of the sugar (112.5g).
eggs whites4 Caster sugar225gStep 8
Let it mix until smooth and glossy. Then gradually add in the other 112.5g of sugar and mix.
Caster sugar225gStep 9
It must reach stiff peaks and then it is complete. THIS is how soft peaks looks.
Step 10
THIS is stiff peaks. Once it looks like so, spread it in a parchment lined tin and put into the oven
Step 11
Bake at 140°C/130°C Fan/Gas 3 for 45mins to 1 Hour.
For the Cream:
Step 12
While you are waiting for the Meringue to bake, make the cream.
Step 13
Start with adding 200g of Cream cheese to a mixing bowl, along with 70g of double cream.
Cream Cheese200g
double cream70mlStep 14
Once its thick and stiffer, add in powdered sugar and mix until combined. You may also add a tsp of vanilla extract to the cream aswell.
powdered sugar50gStep 15
Put the cream into the fridge to keep cool. While waiting you can also cut the fruits.
strawberries350g
raspberries150gAssembly:
Step 16
Cut the cake in half through the middle.
Step 17
Get a deep glass dish and spread some of the cream you made earlier along the bottom and sides.
Step 18
Cut the cake to fit the size of the dish and place it on the cream. Layer more cream on top, and add the chopped fruit.
Step 19
Once the Meringue is cooled, cut it into smaller pieces and pull it apart onto the berries in the dish. Then blob the rest of the cream on top.
Step 20
Add the other layer of cake on top. Whisk more double cream and top it on the cake layer.
Step 21
Add the rest of the berries and meringue on top, decorate and serve! Keep it chill in the fridge.
Notes
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Delicious
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Makes leftovers
Moist
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