Meringue topped cakes

Prep: 10 mins
Cook: 30 mins
Meringue topped cakes
Quick to prepare, these little meringue-topped cakes are a lovely treat to share.
 

200g soft butter, plus extra for greasing

200g golden caster sugar

3 eggs

140g self-raising flour

50g custard powder

5-6 tbsp raspberry jam

16 mini meringues

Icing sugar, to dust

Preheat the oven to 180°C / 350°F / Gas mark 4.

Line 2 muffin tins with 16 paper cases.

Whisk together the butter, sugar, eggs, flour and custard powder until well combined and fluffy.

Using a tablespoon, dollop the muffin cases until just nearly full and bake for 25-30 minutes until golden and risen.

Allow to cool.

Spread a little of the jam over each cake and add a meringue to each before serving. 

Serves
Makes 16

Preparation Time
10 minutes

Cooking Time
30 minutes

Main ingredients
Dairy, Flour, Eggs, Sugar

Recipe Type
Dinner, Cakes & Baking

Level of Difficulty
Easy

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