Hi Jen I just love your recipes and tell everyone about your site! Something went wrong. I didn't need to do that. Put spoonfuls here and there over cake mixture smoothing as best you can. Next time I'll probably add a couple more egg whites to the meringue just to have a thicker topping. If you like meringue and coconut - you'll love this light cake with a crispy, chewy meringue topping. Please try again. For the Meringue Frosting: 3 egg whites 1 cup superfine sugar 1/2 cup water . 5 Sift together cake flour and baking powder, sift again into egg yolk mixture, mix until combined. 4 Now make the meringue topping: whisk the egg whites in a clean bowl until stiff but not dry, add half the caster sugar and whisk again until glossy then fold in the remaining sugar. Just tasted this and it is lovely so moist. The top is a brown sugar meringue topped with slivered almonds, quite optional if you are torn for time, but it does add a lovely touch to the final look. This is my new favourite sponge recipe. Add the lemon juice, vanilla, and salt, and whip until the meringue is shiny and holds a stiff peak. Level the tops. This was very nice and I would make it again. 4-5 lemons) Zest of 2 lemons 115g butter, melted. Add remaining caster sugar gradually while beating until egg whites are stiff. Then use a small spoon to create dramatic swirls. Add your desired fillings and topping. Sprinkle the tops with flaked almonds or chopped hazelnuts. This delicious Victoria meringue sponge, made with mango and lime and a vanilla cream filling, is by celeb chef Lorraine Pascale. Bake in the preheated oven for 30 to 35 minutes or until a skewer inserted in the centre of the cake comes out clean. Bake at 180°C for about 45 minutes. -  Method. Quite good with a great flavor. If desired you can use brown sugar in the topping. Add flour mixture to butter mixture in 2 parts alternately with milk and vanilla in 1 part, beginning and ending with flour mixture. Let the cakes cool in their tins, then spring them open at the … For the cake. The dessert is frozen before being browned off in the oven, hence it's other name 'omelette surprise' - since a warm dessert is not expected to be filled with frozen ice cream. Over a double boiler (place bowl over a pot of 2-inch simmering water), keep whisking the mixture until the texture is thinned out and the sugar is completely dissolved. Grease and line two 20cm/8" round cake tins. Grease a 23cm cake tin. Start by making the curd. Whisk the double dream and fill the layers, top with fresh fruit. Spread a layer of meringue on top of the sponge batter in each tin, and sprinkle the almonds evenly over. Preheat the oven to 180 C / Gas mark 4. Position oven racks so cake bakes in middle of oven. Spread in the prepared tin. The crispy yet airiness of the sweet meringue paired with the soft sponge cake and softly whipped cream and the tartness of the raspberries creates a wonderfully decadent dessert. Just tasted this and it is lovely so moist it looks just like the picture - thank you Carol 28 Aug 2014. Pour into the cake tin and bake for 20-25 minutes, or until a toothpick comes out clean ; Once baked, leave in the tin to cool for 15 minutes. Add the vanilla extract and then the egg yolks, one at a time, beating well after each addition. Just tasted this and it is lovely so moist it looks just like the picture - thank you Carol Sorry I can’t be more helpful! Make the sponge by creaming the sugar with the butter until light and fluffy. Grease a 23cm cake tin. Divide the meringue between the tins, spooning it on top of the sponge mixture. Place the cake back in the oven for 12-15 … Sprinkle both cakes evenly with sliced almonds and bake for 35-40 minutes in preheated oven. Fold the flour and baking powder into the mixture, alternating with adding the milk. Remove cakes from oven and cool on wire rack. 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