About this recipe:A creamy meringue icing for the American classic Lady Baltimore cake. Use sweet sherry instead of vanilla for a more 'adult' flavour, with more zing.
400g caster sugar
4 tablespoons golden syrup
1/8 teaspoon salt
4 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
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Method Prep:10min › Cook:20min › Ready in:30min
In medium saucepan measure in sugar, water, golden syrup and salt over medium heat. Stir to dissolve. Cook to soft ball stage (115 degrees C on a sugar thermometer) without stirring (it should fall from spoon in a thin thread).
Beat egg whites and cream of tartar until stiff peaks form; do this shortly before sugar mixture has reached the soft ball stage. When ready, pour sugar mixture in a thin stream over stiff egg whites, being careful to beat continuously the whole time. Add vanilla and beat until the right spreading consistency is achieved.