Elizabeth, wife of our Head of Product David Deane, learnt how to make this Meringue Sponge Easter Cake at school and has been making it ever since. She regularly bakes cakes and cookies for the office!

Here is the recipe for Elizabeth’s Easter Cake - it uses classic store cupboard ingredients (except possibly Amaretto or Limoncello!), and it can be decorated in many different ways.

INGREDIENTS

Sponge mix

• 115g softened butter
• 115g caster sugar
• 115g self-raising flour
• 2 eggs
• 1 level teaspoon baking powder

Meringue mix

• 2 egg whites with a pinch of salt
• 110g caster sugar
• Few drops of vanilla essence

For assembling

• Raspberry jam (or lemon curd)
• Few spoonfuls of Amaretto (or Limoncello)
• 300ml double cream

INSTRUCTIONS

1. For the sponge -  Break eggs into the bowl and add all other ingredients. When all mixed together, spoon into 20cm baking tin. (Lightly greased and base lined). Bake in the oven for 25 minutes. Temperature 180 degrees (fan 160 degrees), gas 4.

2. For the Meringue - Whisk egg whites until stiff, then add sugar 1 spoonful at a time, add vanilla at the very end. Spoon into 20cm cake tin, base lined. Heat oven to 120 deg, then reduce to 90 degrees when putting the mixture in the oven. Bake for 90 minutes.

3. For assembling the cake - Gently pour the liqueur over sponge, allow to soak in. Then spread the jam over. Put the meringue layer on top, and cover all sides and the top of the cake with whipped double cream (add yellow food colouring). Decorate with mini-eggs and Easter bunnies…..