85g Butter
175g Caster Sugar
150g Self Raising Flour
3 Eggs (separated)
Apricot Jam
1 Inch Fresh Root Ginger (cut into thin slivers)
Equipment
1 Mixing Bowl
1 Balloon Whisk (electric whisk is easier)
1 Fork
1x8 Inch Flan Tin or Similar (greased)
The Good Bit
- Pre heat your oven to 180c 350f gas 4. Whisk together your butter and half of the sugar until light and fluffy, beat the egg yolks in one at a time with the fork then mix in the flour, push this mixture into your flan tin and bake for about 20-25 minutes until golden brown, remove and set aside.
- Turn up the heat on your oven too 220c 425f gas 7. Tip the cake out into an oven proof serving plate and spread apricot jam all over it, missing a ring around the edge about 1 cm wide, sprinkle over half the ginger.
- Whisk the egg whites in a bowl until you have soft peaks, then a tablespoon at a time, whisk in the remainder of the sugar (reserving 1 tablespoon) Cover the cake with the meringue mix right up to the edge then sprinkle over the remaining sugar and ginger. bake for 8-10 minutes.
