Strawberry-layered Sponge Cake with Toasted Meringue Frosting
For the Sponge Cake:
- 250g butter, softened
- 250g caster sugar
- 4 free range eggs
- 250g self-raising flour
For the Filling:
- 2L mixed red berry frozen yoghurt
- 125g strawberries, roughly chopped
For the Italian Meringue:
- 330g caster sugar
- ½ cup water
- ½ tsp cream of tartar
- 4 free range egg whites
To make the Sponge Cakes:
Preheat the oven to 180°C and grease 3x 20cm cake tins with butter. Cream the butter and sugar until pale and fluffy. Gradually beat in the eggs until well combined. Sift in the flour and fold to combine. Pour the mixture into the cake tins and bake for 20 minutes or until golden and cooked through.
To make the Filling:
Empty the frozen yoghurt into a deep baking tray. Fold through chopped strawberries and freeze until set. Once set, using a cake tin base, slice two discs around a smooth 18cm circle with a sharp knife. Place discs back into the freezer until ready to assemble.
To make the Italian Meringue:
Place the sugar, water and cream of tartar in a pan over a medium heat and simmer for approximately 8 minutes. Beat the egg whites until stiff peaks form. Add the sugar syrup, whilst still hot, in a steady stream, whisking continually until the meringue is firm.
Assemble the cake by placing one of the sponge cakes on a Le Creuset Footed Cake Stand, followed by an ice cream disc, and continue. Dollop the Italian meringue over the cake and use a blowtorch to brown the edges of the meringue. Serve immediately.