Meringue topped cakes
Prep:
10 mins
Cook:
30 mins
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
