Ingredients
Method
- Base: Preheat your oven to 180°C.Cream your softened butter with the granulated sugar using a mixer, then add your egg yolks and beat until pale and fluffy. Keep your egg whites in the fridge for later!
- Dry Ingredients: Alternately add your flour, baking powder, and room-temperature milk into the mixture a little bit at a time, mixing until you have a smooth batter.
- Bake: Spread the batter evenly onto a lined 30x40cm classic baking sheet and bake at 180°C for 20–25 minutes until beautifully golden brown.
- Meringue: While the base bakes, wash and DRY your red currants. Whip your chilled egg whites with a pinch of salt until semi-stiff, then gradually add your sugar and beat for 7–10 minutes until you reach glossy, stiff peaks. Mix your cornstarch into the meringue.
- Fruit: Very gently fold in your fresh red currants and spread the meringue mixture evenly over your baked crust—you can use a toothpick to create decorative swirls on top if you like!
- Bake: Pop the cake back into the oven at 160°C for another 15–20 minutes until the meringue topping is slightly browned and set. Let it cool down and enjoy ;)
Stellka’s Tip: Out of parchment paper? Just grease your tray with butter, dust it with flour, and tap out the excess. Your cake won't stick!
Notes
NOTES
THESE PICTURES ARE FROM A FIT VERSION - this recipe here is just better and I have made both versions ;)