Queen Mother Meringue Cake

“I came across this recipe when as a teenager. I spent six months with an Aunt of mine, who together with a friend ran a very smart guesthouse, in North Wales. One of her regular guests produced this recipe, which he had obtained from the Queen Mother’s Household in Scotland. I had several attempts making it, because it was very tricky, not to get the meringue part burnt. So far, I have produced 46 almost perfect Torten, but I had many failures and my children were always very pleased when that happened. They finished the lot (having scraped off a bit of the burnt part) in no time!”

- Liesal, Cartwright Court, Malvern


  • 4oz self-raising flour
  • 2tsp vanilla essence
  • 2tbsp milk
  • 4oz margarine
  • 4oz sugar
  • 1/4tsp salt
  • 4 eggs

For the meringue topping:

  • 4 egg whites
  • 6oz caster sugar
  • 4oz chopped walnuts



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. 


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.


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!

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