Ingredients
Meringue
- 4 large egg whites
- 1 cup sugar
- 1 tsp vanilla
Cake
- vegetable spray for spraying cookie sheet
- 1/2 cup soft unsalted butter
- 1/2 cup plus 2 tbsp sugar
- 4 large egg yolks
- 1 1/4 cups flour
- 1 1/2 tsp baking powder
- 1/4 cup milk
- 1/2 cup sliced almonds or chopped walnuts or pecans
Option 1 - Custard Filling
- 1 1/4 cup milk
- 1 1/2 tbsp Bird's Custard Powder
- 1 1/2 tbsp sugar
Option 2 - Jam Filling
- 1/2 cup apricot or strawberry jam heated until easy to spread
- 1/2 cup whole walnuts or pecans chopped
Makes: 16 x 12inch rectangle
Instructions
Gather all ingredients before starting recipe.
- Pre heat oven to
325 °F
Meringue
- Separate yolk from whites of 4 large eggs. Reserve egg yolks for cake and use whites for the meringue.
- In a clean mixing bowl combine 4 large egg whites and 1 cup sugar all at once and beat with the whisk attachment on medium high speed until the egg whites form stiff peaks. Set aside until ready to add to top of cake.
Cake
- Spray 16 x 12 baking sheet with vegetable spray and then line with parchment paper making sure that the paper sticks to the tray. Allow a little overhang to allow you to lift the cake out when it has baked.
- Add 1/2 cup soft unsalted butter and 1/2 cup plus 2 tbsp sugar to a medium stand mixer bowl and mix with the paddle attachment until light and fluffy.
- Add 4 large egg yolks, one at a time to the butter mixture and beat until each is fully incorporated before adding the next. Add 1/4 cup milk and 1 tsp vanilla and mix until well blended.
- Whisk together 1 1/4 cups flour and 1 1/2 tsp baking powder in a separate medium mixing bowl.
- Add the flour mixture to the egg, butter mixture beating until well incorporated. The batter should be somewhat sticky.
- Transfer batter to prepared baking sheet, spreading the batter to the edges.
For Option 1 - Custard Filling
- Spread the meringue over the batter, making little peaks with your spatula. Sprinkle 1/2 cup sliced almonds or chopped walnuts or pecans over the meringue.
- Transfer to a pre heated oven and bake for 30 minutes or until the meringue is dry and lightly golden.
Making the Custard Filling
- While the cake is baking, mix together 1 1/2 tbsp sugar, 1 1/2 tbsp Bird's Custard Powder and 1 1/4 cup milk in a microwave proof measuring cup. Stir to combine.
- Microwave on high for 5 minutes stirring after the first 2 minutes. Watch the custard carefully as it may start to overflow as it thickens.
- Cover the custard with cling wrap touching the surface of the custard, and refrigerate for about an hour.
Option 1 - Assembly for Custard Filling
- Lift cake from pan using the parchment paper onto a clean surface.
- Cut the cake in half, lengthwise.
- Transfer one half to a long serving platter and spread the meringue layer with custard. Top custard with the second half of the cake.
- Chill in the refrigerator for 2 hours before serving. The cake will last chilled for 3-4 days.
For Option 2 - Jam Filling
- Heat 1/2 cup apricot or strawberry jam over medium heat until the jam is runny and easy to spread, about 5 minutes.
- Spread jam over the cake batter,
- Chop 1/2 cup whole walnuts or pecans and sprinkle over the jam topping.
- Top the jam with whipped egg whites
- Spread the whipped topping evenly, forming little peaks and transfer cake to a pre heated oven and bake for 30 minutes or until the meringue is dry and lightly golden.
