Who knew that sponge and meringue could be baked together - meringue on top of sponge - at the same time? I was skeptical and thought it might all just become one sweet mess. Because meringue usually bakes at low temperatures for a long time and has to cool in the oven, or it deflates. But here we are….defying all the usual meringue baking guidelines.
It’s an interesting looking cake - certainly more impressive than just a pavlova or a sponge cake alone. The best part of this is it’s so easy to prepare. Definitely a party-worthy dessert not just in looks but texture - crunchy and sweet, soft and fruity.
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