Victoria Sponge Cake covered with an Italian Meringue
I love meringue so much and my new mixer makes the Italian type so easy. Just whisk up the eggs to stiff peaks then pour 121 celsius (250 fahrenheit) sugar and water onto it whilst still whisking. (50g caster sugar per egg white, then half the amount of water e.g. 200g sugar and 100ml water for 4 egg whites). Spread the meringue over the cake and then use a blow torch to brown it. The sponge is just a plain vanilla and it is sandwiched together with strawberry jam and Lactofree cream (which is tastes exactly like normal cream). I used dairy free sunflower spread for the sponge and it has turned out perfect.
The idea was inspired by a Strawberry Christmas cake James Martin made on Saturday Kitchen. The recipe can be found on the BBC website here. Though I used a different sponge recipe.