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+ servings

Berry Meringue Sponge Cakes

A light whipped sponge cake, topped with meringue and yoghurt whipped cream then covered with fresh berries (strawberries, raspberries, blueberries). A simple and delicious summer dessert.
Course Cake
Cuisine Swedish
Prep Time 30 minutes
Cook Time 20 minutes
Servings 8 people
Author Izy


For the cake layer:

  • 4 eggs separated
  • 1 cup (200 g) sugar
  • 1 cup (120g) cake flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • pinch of salt

For the meringue layer;

  • 3 egg whites
  • 3/4 cup (150g) sugar
  • 1 tsp vanilla extract
  • red/pink food colouring (optional)

For the toppings:

  • Fruits: I used raspberries blueberries and strawberries. You can use any fruits you want!
  • Other: I sprinkled on some flaked coconut but you could also use flaked almonds, chopped pecans or pistachios
  • 120 ml double cream (heavy cream), whipped, with 120ml Greek yogurt + 1/2 tsp vanilla paste folded in


For the cake:

  • Preheat the oven to 350 degrees F (180 degrees C), grease a large rimmed cookie sheet, line with baking paper, then grease the paper.
  • Whisk the egg whites, gradually adding in half the sugar until you get stiff peaks.
  • In a separate bowl, whisk the egg yolks and rest of the sugar until thick and pale.
  • Add the egg whites and rest of the cake ingredients to the bowl with the egg yolks and fold together gently until fully combined.
    1 cup (120g) cake flour, 1 tsp baking powder, 1 tsp vanilla extract, pinch of salt
  • Pour into the lined baking sheet, spread out evenly and bake for 15 minutes.

Meanwhile prepare the meringue:

  • In a clean bowl, whisk the egg whites, gradually adding the sugar until you get stiff peaks. Whisk in the vanilla extract.
    3 egg whites, 3/4 cup (150g) sugar, 1 tsp vanilla extract
  • Spread onto the cooked cake evenly. To add a swirl of colour, dip the end of a chopstick into the food colouring and swirl into the meringue. Repeat the dipping and swirling until you're happy with the pattern.
    red/pink food colouring
  • Turn the oven down to 230 F (110 C) and bake for an hour until the meringue is dry and crisp on the outside.
  • Let it cool.
  • Once ready to serve either layer on the toppings, then cut into squares/diamonds/rectangles and serve, or use a pastry ring or cookie cutter to cut out circles and then layer them up individually.