An impressive cake, its dark base contrasting with a deep meringue topping, is created by the simple improvement on the original of just one extra egg yolk, and one, or perhaps two, egg whites.
8 ozs 225g flour
4 ozs 125g sugar
4 ozs 125g butter
2 egg yolks
2-3 egg whites
½ teaspoon baking powder
1 teaspoon cinnamon
jam
milk to mix
Sieve the flour and baking powder and rub in the butter. Add the spice and sugar, then the egg yolks and a little milk to bind to a fairly stiff sponge. Turn into a shallow, well-greased tin or plate – preferably a dish you can serve it in as the base is best left where it is. Bake in a hot oven (400°F, Gas 6, 200°C) for about 20 mins. Cool and spread with jam – apricot or raspberry. For the meringue topping, beat the egg whites until stiff. Fold in 1 tablespoon of caster sugar for each white and beat again in the usual way until shiny. Pile on top of the base and return to a cooler oven (325°F, Gas 3, 170°C) to set and until the peaks are tipped with gold.
