This cake looks almost too good to eat. A perfect cake when you have leftover egg whites.
Your List of Ingredients
3 medium egg whites
120g caster sugar
Pink or blue food colouring
4 medium eggs – separated
175g caster sugar
225g ground almonds
1 teaspoon baking powder – sifted
200g black cherry jam – stirred until smooth
300ml whipped cream
Step 1 : Let’s Get Started
Making the Meringues
Preheat oven to 120 degrees. Whisk egg whites until they have the consistency of shaving cream. Sprinkle 1 heaped tablespoon of sugar, whisking after each addition until you have a smooth, glossy meringue. Divide mixture into 2 and add a different colour to each.
Drop teaspoons of mixture onto baking trays lined with baking paper. Put meringues into the oven and turn it down to 100 degrees. Cook for 1 hour making sure they are crisp on the outside and sound hollow. Remove and leave to cool.
Step 2 : Follow On
Making the Cake
Turn oven to 180 degrees and butter a 23cm spring form tin. Whisk egg yolks and sugar together. The mixture should not be too pale and thick. Stiffly whisk the egg whites and gently fold them into the mixture in 3 goes. Fold in the ground almonds and the baking powder.
Pour cake mixture into the tin tapping the tin to bring up any air bubbles. Bake for 30-35 minutes until the top feels springy to touch.
Place cake on a serving plate and spread the surface with jam. Top with whipped cream and then top with meringues.
I hope you enjoyed this recipe, leave a comment down below if you enjoyed making the cake and if there is anything that you do differently when making it yourself!