Orange Meringue Cake
For the cake mixture
- 200g butter
- 200g caster sugar
- 3 large eggs
- 250g self-raising flour
- 1 orange, juice & zest
- 3 tbsp milk
- 1 tbsp orange blossom water
For the meringue mixture
- 2 egg whites
- 100g caster sugar
For the filling
- 300ml double cream – whipped
- Jar of raspberry jam (optional)
- Orange zest & 1 tbsp of juice
- 2 tbsp icing sugar – sieved
Preheat oven to 160c. Prep 2 x 20cm cake tins.
Place all the cake ingredients in your food processor and beat until light and fluffy. Divide the mixture between the two tins.
Whisk the egg whites until stiff, gradually adding the sugar and whisk until glossy.
Spoon the meringue over both the cake tins, leaving a 2cm border as the meringue will spread. Bake for 30-40 minutes.
For the filling, add orange zest & 1 tbsp of orange juice to the cream.
Spread the jam on top of the meringue of the base cake, top with cream &sandwich with the top layer, dusting the meringue with icing sugar.