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Berry sponge meringue bake

  • 0:10 Prep
  • 0:20 Cook
  • 6 Servings


  • 2 cups frozen mixed berries, thawed
  • 460g packet round double unfilled sponge cakes (see note)
  • 1 tablespoon orange-flavoured liqueur (optional)
  • 3 eggwhites
  • 3/4 cup caster sugar
  • 2 teaspoons cornflour
  • 1 teaspoon white vinegar
  • Whipped cream, to serve


  • 1
    Preheat oven to 200°C/180°C fan-forced. Place berries in a 5cm-deep, 20cm round cake pan or dish. Top with cake. Drizzle with liqueur (if using).
  • 2
    Using an electric mixer, beat eggwhites until stiff peaks form. Gradually add sugar, beating well after each addition. Beat for 3 minutes or until sugar has dissolved. Add cornflour and vinegar. Beat for 1 minute. Spoon mixture over prepared cake. Using a spatula, make furrows in top. Bake for 10 minutes or until golden. Turn off oven. Cool in oven, with door slightly ajar, for 10 minutes. Serve with whipped cream.

Source: taste.com.au


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