For the cake you need : 4 egg whites, 1/4 teaspoon cream of tartar, 125g light Muscovado sugar, 100g caster sugar, 1teaspoon white wine vinegar
Filling: 200ml double cream, 250g strawberries
Preheat oven 150C/gas 2. Grease and base line 2 x20 cm sandwich tins
Whisk egg whites and cream of tartar in bowl till stiff. Put the sugars together then add to the white a bit at a time. Whisk a few minutes more till nice and thick and shiny.
Divide equally between the sandwich tins and bake for 35 - 45 mins till light brown. Cool on a wire rack.
Whip the double cream to peaks. Save 8 strawberries and slice the rest up.
Put one meringue on a plate and cover with half of the cream Sprinkle the strawberry slices over the cream then put the second meringue on top. Cover this with the rest of the cream then slice the 8 remaining strawberries in half and arrange in top.
Use within 2 hours.
You could use other fruit such as raspberries or blueberries. Am thinking about making another version adding a pinch of cinnamon to the cream and using apple purée in the middle and cream and caramel apple slices on top. Yet another idea is to add 2 tbspn cocoa powder to the meringue mix, bake as in the above recipe then fill with 150ml of double cream mixed with a 220g can of sweetened chestnut purée. Make chocolate curls with a potato peeler to put on top. It’s not the easiest cake to cut - make sure you have a good sharp knife, but it’s delicious.