SERVES 8 – 10 | EASY | 1 HOUR 30 MINUTES
Things you’ll need:
150g Cake flour
7,5ml (1½ tsp) Baking powder
2,5ml (½ tsp) Ground cinnamon
Zest of 1 lemon
150g Butter, softened
160g Caster sugar
5ml Vanilla essence
60ml (¼ cup) Milk
1 x 410g Tin strawberries, drained
3 Egg whites
170g Caster sugar
10ml Vanilla essence
Fresh strawberries, to decorate.
Preheat the oven to 180°C. Grease and line the base of a 20cm springform tin.
Whisk together the flour, baking powder, salt, cinnamon and lemon zest in a medium bowl and set aside until needed. Add the butter and 160g caster sugar to the bowl of your Capri Ultimate Stand Mixer and cream together using the paddle attachment until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture and milk to the butter-egg mixture and, using a spatula, gently fold through until just combined. Fold the drained tinned strawberries into the batter.
Transfer the batter into the prepared baking tin. Smooth the top of the cake and bake in the preheated oven until a skewer inserted into the centre of the cake comes out clean, about 35 – 40 minutes.
Allow the cake to cool completely, about 1 hour before carefully removing from the tin and placing on a cake stand or plate.
To make the meringue, add the 3 egg whites to the clean and dry bowl of your Capri Ultimate Stand Mixer, and using the whisk attachment, beat until they are stiff and hold their shape. Gradually add the 170g caster sugar (add 1 tablespoon at a time), beating continuously until the meringue is glossy and holds its shape. Beat in the remaining meringue ingredients.
Ice the top of your cake with the meringue, leaving some texture. Decorate with fresh strawberries and slice to serve.