Berry Meringue Cake

The raspberry season is upon us and we certainly do have a lot of them! Mostly, they get turned into jam straight away, but I managed to steal some this time and save them to serve with some strawberries on this cake.

The cake consists of a roll- type cake layer topped with meringue and then decorated with berries and whipped cream.

Is it not quite to your taste? Well it's easy to customize this cake too.
You can decide whether the meringue will be crunchy or soft, you can also pipe it on for extra decoration, or spread it on for simplicity.
You can could add any flavor you want to the cake or meringue! Ground nuts, almond extract, citrus zest, cinnamon...
Top the cake with whatever you want depending on tastes, what's in season or a colour scheme; Apples, berries, bananas, candied zest, stone fruits, spun sugar, grated chocolate, mascarpone, mousse or marshmallows, yum.

Mini

Berry Meringue Cake 
makes 8 large or 12 normal servings

Swiss Roll cake
3 eggs, separated
1 cup (8 oz) sugar
1 cup (4.6 oz) flour
1 tsp baking powder
pinch of salt

Meringue
3 egg whites
double the weight of egg whites in sugar (roughly 2 oz per white)

fresh berries
whipping cream
sugar

Preheat oven to 350 degrees F, line a large, rimmed cookie tray with baking paper.
Sift together flour, baking powder and salt in a small bowl.
In a medium bowl,  whisk egg yolks with 1/2 cup of the sugar until pale and thick.
In a large, clean bowl, whisk egg whites until you get soft peaks, add the sugar and whisk until you get stiff peaks. Carefully fold everything together until fully combined, then pour onto the lined cookie sheet. Spread the batter out gently and bake for 12-15 minutes.
While the cake is baking, prepare the meringue. Whisk the egg whites until you get soft peaks, add the sugar gradually and continue whisking until you get stiff peaks. Turn the oven down to 230 degrees F. Spread or pipe the meringue on top of the cake and put it back into the oven for up to an hour, depending on if you want a crispy or soft meringue.
While the cake is cooling, whip some cream with a little sugar, added to taste. Serve the cake with the whipped cream and fresh berries.