Almond Meringue Spin Cake Recipe

Directions:

1. Preheat oven to 160 C/350 F/. Grease 24cm round cake
2. Pans and line the base with baking parchment.
3. Whisk the eggs and caster sugar in a large mixing bowl with electric
4. Beaters until light and foamy and the whisk leaves a trail that lasts a
5. Few seconds when lifted. Fold in the ground nuts, sieve the flour and fold in with a metal spoon or spatula. Pour into the prepared cake pan and set aside.
6. Meringue:
7. Beat the whites with a hand mixer till frothy, add the cream of tartar until stiff. Add the sugar gradually till mixtures is glossy and stiff. Add the vanilla and beat again. Fill a piping bag fitted with a small rounded tip with the meringue mixture and starting from the center, pipe the meringue in a spin shape over the cake batter. Once all surface is covered, start to make 2 layers at the sides of the cake pan. Bake for 60 minutes, turn off the oven and let cool with door ajar for 1-1 1/2 hours or until completely cold.
8. Pipe the whipped cream using a smaller round tip over the baked meringue spin in round shapes (see the pictures) . Pipe small rounded rosettes over the sides of the meringue wall and same on the sides of the cake base. Decorate with strawberry halves. Best served at the same day.