How Deep Are The Springform Tins For The Strawberry Meringue Layer Cake?

Our answer

Nigella's Strawberry Meringue Layer Cake (from NIGELLA SUMMER) is a cross between a sponge cake and a pavlova. A thin layer of sponge is baked with a marshmallowy meringue on top. The layers are then sandwiched with strawberries and whipped cream.

The layers should be baked in springform tins so that they can be released easily after baking. Most 23cm (9-inch) springform tins are between 7cm and 7.5cm (2 3/4 - 3 inches) deep and these should be deep enough to accomodate the cake layers. The sponge layer itself is very thin. The meringue on top will puff up a bit during baking but there should be at least a 2.5cm (1 inch) gap between the top of the meringue and the top of the cake tin before the cake layers go into the oven. Do remember to line the bottom of the tins with baking parchment (parchment paper), even if they are non stick. The cake layers are quite delicate and the lining paper will make it a little easier to move the layers when assembling the cake.