About this recipe:This is a great way of making use of eggs. Egg whites are beaten with gelatine, water and sugar to form a simple, yet delicious raw meringue. Serve with fruits and/or whipped cream. The remaining egg yolks are used to create a light, airy and delectable sponge. Serve with jam and cream, if desired.
For the Raw Meringue
1 dessertspoon gelatine granules
125ml boiling water
2 egg whites
1 teaspoon vanilla extract
100g caster sugar
1 teaspoon vinegar
1 pinch salt
For the Sponge Cake
2 egg yolks
2 whole eggs
100g self raising flour
1 tablespoon cornflour
1 splash vanilla extract
2 tablespoons hot water
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Method Prep:30min › Cook:20min › Ready in:50min
To make the raw meringue: Dissolve the gelatine in the boiling water. Beat all the ingredients together on high for 15 minutes.
Pile onto a fancy plate or into wine glasses. Refrigerate at least 30 minutes. Decorate with fruit and cream before serving.
Preheat oven to 180 C / Gas 4.
To make the sponge cake: Beat together the egg yolks and whole eggs. Add sugar, beating slowly until light and fluffy. Gently stir in sieved flour and cornflour until combined.
Bake in preheated oven for 20 minutes. Let cool in tins for 5 minutes, then turn out onto a wire rack to finish cooling. Sandwich together with jam and cream and dust with icing sugar, if desired.