Ravneet Gill’s gluten-free strawberry meringue cake – recipe | Cake

This celebratory sponge makes everyone feel special. And, unlike the sometimes arduous task of baking a birthday cake, it can be put together really quickly. Two speedy sponges are sandwiched together not with a buttercream but simply with broken-up meringues and whipped cream. While the decoration may look ornate, it’s actually a bit of a cheat: piped meringue looks amazing, but is pretty low-effort – give it a try.

Gluten-free strawberry meringue cake

Prep 15 min
Cook 3 hr
Serves 8

For the meringue
2 egg whites (save the yolks for the sponge)
¼ tsp cream of tartar
100g caster sugar

For the sponge
2 eggs, plus 2 egg yolks
100g caster sugar
120g gluten-free self-raising flour
A pinch of salt
Zest of 1 lemon
50g unsalted butter, melted, plus extra for greasing

For the chantilly cream
600ml double cream
200g strawberries, hulled and cut into small pieces
50g strawberry jam

For the meringue, heat the oven to 115C (100C fan)/240F/gas very low, and line a baking tray with greaseproof paper. In a clean bowl, whisk the egg whites and cream of tartar until frothy. Gradually add the caster sugar a spoonful at a time, whisking all the time, until the meringue mixture forms stiff, glossy peaks, then transfer to a piping bag fitted with a star nozzle.

Pipe meringue decorations on to the lined baking tray – I like rosettes or swirls – then bake for an hour to an hour and a half, until the meringues are crisp. Remove and leave to cool completely before using.

Turn up the oven to 180C (160C fan)/350F/gas 4 and grease and line two 15cm cake tins with greaseproof paper.

In a large bowl, whisk the whole eggs, egg yolks and sugar until pale and fluffy. Sift in the flour and salt, then gently fold in with a spatula until just combined. Fold in the lemon zest and melted butter, then divide the batter evenly between the two cake tins.

Bake for 18-20 minutes, or until a skewer inserted into the centre of the cakes comes out clean, then remove from the oven and leave to cool in the cake tins for 10 minutes. Unmould and put on a rack to cool completely.

For the chantilly cream, in a large bowl whisk the cream to soft peaks. Roughly crush a third of the meringues, fold into the cream with the chopped strawberries then chill in the fridge until ready to use.

Once the sponge cakes have cooled completely, put one on a serving plate spread a layer of the jam all over the top, and cover that with a layer of the cream. Top with the remaining sponge cake, and repeat the layers of jam and strawberry cream.

Decorate the outside of the cake with the remaining strawberry cream and meringue decorations, then serve immediately.

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