Vanilla cake with meringue kisses

Instructions

1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist two 18cm sandwich tins with cooking spray and line with baking paper.
2. Sift the flour and baking powder into a mixing bowl and add the sugar, low-fat spread, eggs and vanilla extract. Beat for 3 minutes or until pale and creamy, then divide between the tins and smooth with a spatula. Bake for 15-18 minutes until the sponges are risen, golden and springy to the touch. Set aside to cool in their tins for 5 minutes, then turn out onto a wire rack, remove the baking paper and leave to cool completely.
3. To make the meringue kisses, reduce the oven temperature to 120°C, fan 100°C, gas mark ½. Line a baking sheet with baking paper. Using a hand-held electric whisk, whisk the egg white in a mixing bowl until it forms stiff peaks that hold their shape when the beaters are removed. Gradually whisk in the sugar until the mixture is smooth, stiff and glossy.
4. Drizzle the food colouring in 3 lines down the inside of a piping bag fitted with a 1.5cm nozzle, then add the meringue mixture. Pipe blobs of the meringue onto the prepared baking sheet, lifting the piping bag up sharply at the end to create points. Bake for 45-60 minutes until crisp and dry. Turn off the oven and leave the meringues in the oven with the door closed until completely cool.
5. Put one of the sponges upside down on a serving plate and spread over the jam. Arrange two-thirds of the strawberries over the jam, then top with the other sponge. Pile the rest of the strawberries, raspberries and meringue kisses on top of the cake and serve with any leftover meringues on the side.