About this recipe:A dense vanilla cake base is topped with a light meringue studded with ruby-red glace cherries. This is a festive traybake to enjoy round Christmastime, but you'll want to make it year-round after your first bite!
Makes: 12 to 16 slices
50g soft brown sugar
75g butter or margarine
2 egg yolks
175g self-raising flour
1 teaspoon vanilla extract
2 egg whites
75g caster sugar
25g glace cherries
25g chopped walnuts (optional)
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Method Prep:20min › Cook:20min › Ready in:40min
Preheat the oven to 180 C / Gas 4. Lightly grease a Swiss roll tin.
Cream brown sugar and margarine together until light and fluffy. Beat in egg yolks; stir in flour and vanilla. Press mixture over the base of prepared tin.
Whisk egg whites until stiff; add half the caster sugar and continue whisking until very stiff. Fold in the remaining sugar, glace cherries and walnuts. Spread meringue over the base to within 5mm of the edges.
Bake in the preheated oven until the meringue is set and lightly brown, 20 to 30 minutes. Cut into slices when cool.