Tin For Meringue Layer Cake

Our answer

Nigella's Strawberry Meringue Layer Cake (from NIGELLA SUMMER) uses egg yolks to make sponge layers of a cake that are topped with a meringue made from the egg whites. The recipe uses 22cm springform tins, as this was the size available at the time (the recipe is originally from 2002).

We would suggest using a 21cm tin, as this is the size used in the similar Lemon Meringue Cake. The sponge layers are not supposed to be particularly thick and even in the 21cm tin you may think the sponge batter is spread too thinly. But as Nigella notes in this recipe "You will think you don't even have enough to cover the bottom of the tins, but don't panic. Spread calmly with a rubber spatula until smooth".