Strawberry and Cinnamon Meringue Cake
|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Vanilla extract||1 Teaspoon|
|Cinnamon||4 Teaspoon, ground|
|Heavy cream||1 1⁄4 Cup (20 tbs), whipped|
|Strawberries||1 1⁄2 Pound, halved (hulled)|
Line a baking sheet with baking parchment paper.
Draw a 9-inch circle on the paper and set aside.
Put the egg whites into a large bowl and beat until stiff.
Gradually add the sugar, beating constantly.
Add the vinegar and vanilla extract, and sift in the cornstarch and cinnamon.
Fold them in quickly and thoroughly, using a large metal spoon.
Spoon the meringue into the circle on the paper-lined baking sheet and smooth it evenly.
Bake in a preheated 350° oven for 5 minutes, then reduce the heat to 250° and bake for a further hour.
Carefully transfer the meringue base, still on the paper, onto a wire rack and leave to cool.
When ready to serve, peel off the paper and place the meringue on a serving plate.
Cover with the whipped cream, and then press the strawberries into the cream.