Find tried and tested recipes from McCarthy Stone homeowners, teams and the restaurant chefs in our assisted living (Retirement Living PLUS) developments

Queen Mother Meringue Cake

Liesal from Cartwright Court, Malvern, sent us this recipe for a very special cake – by Royal Appointment. It was given to her by someone who worked for the Queen Mother's Household in Scotland - it's definitely a treat fit for royalty.

Jubilee meringue cake
Posted 17 March 2023
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Prep: 1 hour (including cooking) Cook: 50 minutes


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



  1. Cream fat and sugar.
  2. Add egg yolks (all together), salt, milk, vanilla essence.
  3. Beat for a minute.
  4. Fold in sifted flour.
  5. Pour mixture into 2 greased 8” sandwich tins.

For the meringue topping:

  1. Beat egg whites until stiff and fold in the caster sugar.
  2. Spread over one half of the sponge mixture and sprinkle with chopped walnuts.


  1. Bake in oven at 160°C to 175°C (325°F to 350°F) for 40 - 50 mins.
  2. Do not have the oven too hot, or the meringue will burn! Let both halves cool on a wire rack.


  1. 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.
  2. Enjoy!
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