Raspberry Meringue
- 2 sponge cakes, half an inch thick
- Raspberry jam
- 3 egg whites
- 3 heaping Tbsp powdered sugar
Bake 2 sponge cakes (see Sponge Cake recipe) half an inch thick in jelly cake tins the size of a dinner plate.
Cover one sponge cake with raspberry jam half an inch thick. Place the other sponge cake on top of the jam.
Make a meringue by beating the egg whites with the powdered sugar to a stiff froth. Pour over the top of the cake. Shape nicely with the back of a spoon. Brown slightly in a quick oven at 400°F.
Cover one sponge cake with raspberry jam half an inch thick. Place the other sponge cake on top of the jam.
Make a meringue by beating the egg whites with the powdered sugar to a stiff froth. Pour over the top of the cake. Shape nicely with the back of a spoon. Brown slightly in a quick oven at 400°F.
Submitted by Apr 18, 2010
15 min 30 min 45 min
15 min 30 min 45 min