Day and night traybake
Makes about 35 slices
Ingredients:
For the sponge base
- 6 free-range eggs
- 6 tbsp sugar
- 50g (1¾oz) butter
- 40g (1½oz) cocoa powder
- 1 tbsp honey
- 1 tsp baking powder
- 1 tsp instant coffee
- 110g (4oz) plain flour
- 2 tbsp apricot jam
For the meringue layer
- 4 free-range egg whites
- 220g (7½oz) icing sugar
- 1 tbsp lemon juice
- a pinch of salt
- For the chocolate glaze
- 30g (1oz) cocoa powder
- 3 tbsp water, boiling hot
- 50g (1¾oz) icing sugar
- a splash of oil
Method:
1 Preheat the oven to 180°C/Gas Mark 4 and line a 20x30cm (8x12in) baking tin with baking parchment. 2 To make the sponge, cream the eggs with the sugar and the honey, until light and foamy. Add the butter, flour, cocoa powder, instant coffee and baking powder and beat it only until a smooth mixture is achieved. 3 Tip the mixture into the tin, then bake in the oven for about 20 minutes, or until a skewer inserted comes out clean. 4 Remove from the oven then, while the cake is still hot, layer the apricot jam on top and let it cool completely. 5 Whip the egg whites with the salt, lemon juice and sugar in a bowl placed over a pan of boiling water and spread on the top of the cake. 6 Finally, mix the cocoa powder with the boiling hot water, icing sugar and oil and pour over the meringue layer on the top of the cake.
