- 40 min
- 85 min
- 1 cup (150g) plain flour
- 1 tsp baking powder
- 6 large eggs, at room temperature
- ¾ cup (165g) caster sugar
- 2 tsp Queen Organic Vanilla Essence
- 75g unsalted butter, melted, cooled
- 600ml thickened cream
- 1 tsp Queen Concentrated Vanilla Extract
- ½ cup (170g) strawberry or raspberry jam
- Fresh strawberries, to decorate
Method - Meringues
Prepare Queen Meringue & Pavlova Mix as per pack directions, adding Queen Concentrated Vanilla Extract. Pipe meringues onto baking paper and bake at 100°C fan-forced/120°C conventional for 1 hour.
Method - Sponge Cake
Preheat oven to 160°C fan-forced/180°C conventional. Grease & line the base and sides of 2 x 20cm round cake tins.
Sift flour and baking powder together three times. Set aside.
In a stand mixer fitted with whisk attachment, beat eggs, caster sugar and Vanilla Essence on high speed for 15 minutes until mixture is thick and pale in colour.
Sift ¼ of the flour mixture into egg mixture and gently fold using a large metal spoon. Repeat with remaining flour mixture, taking care not to over mix.
In separate bowl, add a heaped spoonful or two of the batter into the melted butter mix to combine.
Add butter to sponge batter and fold very gently to combine, with no streaks of butter remaining.
Pour batter into two prepared tins and gently smooth the tops. Bake for 20-25 minutes or until top springs back when lightly touched. Allow cakes to cool in tins for 5 minutes then turn out onto wire rack to cool completely.
Method - To assemble
Whip cream and Concentrated Vanilla Extract until firm peaks form.
Place the first sponge layer on a serving plate and spread generously with vanilla cream. Top with berries and a drizzle of jam.
Top with remaining sponge, then top with more cream, strawberries, jam and meringues to finish.