Desserts Recipes - Meringue Cake with Peaches Recipe

Ingredients

Serves 8

• 100g/4oz butter (plus extra for greasing)

• 300g/11oz sugar

• 4 eggs (separated)

• 4 tablespoons milk

• 1/2 teaspoon vanilla essence

• 100g/4oz flour (sifted with 1 teaspoon baking powder)

• Pinch of salt

• 25g/1oz shelled walnuts (chopped)

• 225ml/8fl oz double cream (whipped)

• 2 tablespoons icing sugar

• 2 peaches (peeled, stoned and diced)

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Method:

1. Preheat the oven to 180°C/350°F/Gas mark 4. Grease 2 x 20cm/8in sandwich tins and line the bases with baking parchment.

2. In an electric mixer bowl, cream the butter, slowly add 100g/4oz sugar and beat until light and fluffy.

3. Beat in the egg yolks, one at a time, then add the milk and vanilla essence. Add the flour, beating slowly until mixed. Continue beating for at least 2 minutes.

4. Divide the batter between the 2 tins, smoothing the tops with a spatula. Beat the egg whites with the salt until stiff.

5. Add the remaining sugar, a tablespoonful at a time, beating constantly. Continue to beat until the mixture is like marshmallow and feels smooth when you pinch it.

6. Spread the meringue over the cake batter in the tins, then sprinkle 1 layer only with chopped nuts. Bake for 30 minutes.

7. To assemble the cake, whip the cream and sweeten it with the icing sugar. Fold in the peaches. Place the layer without nuts meringue-side down on a serving plate.

8. Spread with all of the peaches and cream. Place the second layer on top, nut-side up. Refrigerate for at least 20 minutes before serving.