Fluffy sponge is topped with creamy ice cream and a layer of shiny, scorched meringue for an impressive showstopper dessert
- Serves: 10 persons
- 125g unsalted butter , softened, plus extra for the tin
- 125g caster sugar
- 110g self-raising flour
- 1tsp vanilla bean paste
- 2tbsp milk
- 100g strawberry jam
- 600ml strawberry ice cream , softened for 10 mins before using
- 4egg whites
- 175g caster sugar
- 1tsp white wine vinegar
Step 1Heat the oven to 180C/160C fan/gas 4. Butter a 20cm cake tin and line with baking paper. Beat the butter and sugar together using an electric whisk or stand mixer until light and fluffy. Add the eggs, one at a time, adding a spoonful of the flour with each addition to prevent curdling. Stir in the vanilla and milk until smooth, then tip the batter into the tin, level the surface and bake for 25-30 mins or until golden and a skewer inserted into the middle comes out clean. Cool in the tin for 10 mins before inverting onto a wire rack and leaving to cool completely.
Step 2Meanwhile, make the meringue. Put the egg whites in a clean bowl and whisk on a medium-high speed until you have stiff peaks, about 3-4 mins. Add the sugar, 1 tbsp at a time, whisking well between each addition until the mixture is thick and glossy. Whisk in the vinegar.
Step 3Heat the oven to 240C/220C fan/gas 9. Put the cake onto a baking tray and spread the jam all over. Scoop the ice cream on top, creating a mound, then smooth it all over using a spatula, working as quickly as you can. Use another spatula to cover the ice cream and cake base with the meringue, swirling it as you go and ensuring there are no gaps anywhere. Bake for 3-4 mins until lightly golden, then serve immediately.