Raspberry meringue cake

Raspberry meringue cake

A crunchy and creamy dessert, perfect all year round. Well-balanced and packed with flavour, this is sure to be a family favourite.

4 out of 5 stars(1) Rate this recipe
Vegetarian
  • Serves8
  • CourseDessert
  • Prepare25 mins
  • Cook15 mins
  • Total time40 mins

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Ingredients

  • 100g butter, at room temperature, plus extra for greasing
  • 300g Billington's Golden Caster Sugar
  • 4 Waitrose British Blacktail Eggs, separated
  • 2 tsp vanilla extract
  • 2 tbsp milk
  • 150g self-raising flour
  • ½ tsp table salt
  • 50g flaked almonds
  • 300ml whipping cream
  • 200g fresh raspberries
  • icing sugar, for dusting

Method

  1. Preheat the oven to 200°C, gas mark 6. Butter and base line 2 x 20-22cm non-stick, cake tins. Using an electric whisk, beat the butter and 100g of the sugar together in a bowl until pale and creamy, then whisk in the egg yolks, vanilla and milk. Sift over the flour and gently fold in. Divide equally between the prepared tins.

  2. Using clean beaters, whisk the egg whites in a bowl until they form soft peaks. Gradually beat in the salt and remaining 200g sugar to make a glossy meringue. Spread over the sponge mixture then scatter over the flaked almonds. Bake for 15-20 minutes until golden and set. Leave to cool in the tins.

  3. When ready to assemble, remove the cakes from the tins. In a bowl, whisk the cream to form soft peaks. Spoon over one of the cakes and scatter over the raspberries. Top with the second cake and dust lightly with icing sugar before slicing and serving.

Cook’s tip

Using golden caster sugar gives your raspberry meringue cake a subtle caramel flavour and golden colour.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,303kJ/ 551kcals

Fat

32g

Saturated Fat

16.9g

Carbohydrates

57.8g

Sugars

43.7g

Fibre

1.7g

Protein

8g

Salt

0.8g

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Overall rating (4/5)

4 out of 5 stars1 rating