Blueberry Meringue Cake

The beauty of this cake is the sponge and meringue cook at the same time. It's a really great recipe which impresses every time.

Cook 40-45 minutes

Ingredients

Sponge Cake

• 150g softened butter

• 250g caster sugar

• 3 eggs

• 165g natural yogurt

• ½ tsp vanilla paste

• 200g self raising flour

• 80g blueberries

Meringue

• 3 egg whites

• 135g caster sugar

• pinch of cream of tartar

Topping

• 100ml double cream

• 250g mascarpone

• 75g lemon curd

• 170g blueberries

Method

1. Grease and line a 22cm deep cake tin. Pre-heat your oven to 180°C.

2. Whisk the butter and sugar together, until the sugar has dissolved and the mixture is light and fluffy. Add the eggs one at a time and beat until combined. Add the yogurt and vanilla and mix thoroughly. Add the flour and fold in until thoroughly incorporated. Pour into a prepared tin. Scatter the blueberries over the sponge.

3. Place the egg whites into a large bowl. Add a pinch of cream of tartare and whisk until stiff. Add the sugar a spoonful at a time and whisk well after each addition. Once all the sugar is incorporated you should have a thick glossy meringue. Spread this over the sponge leaving a 1cm gap around the edge, allowing for the meringue to spread when baked.

4. Bake for 40-45 minutes, insert a skewer and check if the sponge is cooked. If not return to the oven for a few minutes more. Remove from the oven and cool in the tin for a few minutes then place on a wire rack.

5. Make the topping by whisking the double cream until thick. Mix with the mascarpone. Stir the lemon curd through the cream.

6. Place the cooled cake onto a cake stand or serving plate. Spread the lemon cream on top of the meringue and scatter over the blueberries.