Ingredients
For the meringue
- 4oz self-raising flour
- 2tsp vanilla essence
- 2tbsp milk
- 4oz margarine
- 4oz sugar
- 1/4tsp salt
- 4 eggs
For the topping
- 4 egg whites
- 6oz caster sugar
- 4oz chopped walnuts
Method
Preparation
- Cream fat and sugar.
- Add egg yolks (all together), salt, milk, vanilla essence.
- Beat for a minute.
- Fold in sifted flour.
- Pour mixture into 2 greased 8” sandwich tins.
For the meringue topping:
- Beat egg whites until stiff and fold in the caster sugar.
- Spread over one half of the sponge mixture and sprinkle with chopped walnuts.
Baking
- Bake in oven at 160°C to 175°C (325°F to 350°F) for 40 - 50 mins.
- Do not have the oven too hot, or the meringue will burn! Let both halves cool on a wire rack.
Finishing
- Once cooled, spread the bottom half of the sponge with whipped cream and fill with either strawberries, raspberries or pineapple pieces, then put the top half in place.
- Enjoy!
