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Yum Yum Cakes
Yum Yum Cakes is a traditional English recipe (originating in Cornwall) for classic traybake of a sponge base baked with a meringue topping containing walnuts and cherries. The full recipe is presented here and I hope you enjoy this classic English version of: Yum Yum Cakes.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Makes:
15
Rating: 
Tags : Vegetarian RecipesBaking RecipesCake RecipesBritish RecipesEnglish RecipesCornish Recipes
Another Cornish classic; a basic vanilla sponge mix baked in a swiss (jelly) roll tin that's finished with a meringue topping.
Ingredients:
For the Base:
85g (3 oz) soft brown sugar
125g (4½ oz) softened butter
1 teaspoon vanilla extract or bean paste
3 large egg yolks [you will need the whites for the topping]
250g (9 oz) self raising flour
For the Topping:
3 egg whites
170g (6 oz) caster sugar
60g (2 oz) each of finely chopped walnuts and cherries.
Method:
Pre heat your oven to 180°C (160°C fan/355F) and butter the base of a Swiss (Jelly) roll tin.
For the base: Cream together the butter, vanilla and sugar until pale and fluffy. Add the egg yolks one a at a time, beating well to combine after each addition.
Sift over the flour and mix in with your hands to a crumbly paste. Turn this into your prepared tin and flatten out evenly. You may want to run a knife around the edges to even and flatten.
For the topping: Beat the egg whites in a clean and dry bowl (metal preferably) until stiff. Gradually fold in the sugar until incorporated then fold in the fruit and nuts. Spread this meringue mixture evenly over the base then transfer to your pre-heated oven.
Bake for 25-30 minutes, until the topping is set and lightly golden. Remove from the oven and allow to cool in the tin for 15 minutes. Cut into squares then carefully transfer these to a wire rack and set aside to cool completely.
