French Chew
A soft, sponge cake base, topped with a thin layer of coconut, brown sugar meringue.
Ingredients
Base
- 2 oz or 55g butter
- 2 oz or 55g sugar
- 1 egg
- 1 egg yolk
- 1 tbsp milk
- 3 oz or 75g plain flour (all-purpose flour)
- ½ tsp baking powder
Topping
- 1 egg white
- 2 oz or 55g brown sugar
- 2 oz or 55g desiccated coconut
Instructions
- Preheat your oven to 350F/180C (conventional oven) and line a 20cm/8inch traybake tin with baking parchment.
- Cream the butter and sugar together until light and fluffy. Beat together the egg, egg yolk and milk, then mix half this mixture in with the butter and sugar.
- Beat in the rest of the egg mixture with a little of the flour and baking powder.
- Fold in the remaining flour, then spoon the cake mix into your traybake tin.
- To make the topping, whisk the egg white until you get stiff peaks, adding the sugar a spoonful at a time. Then fold in the coconut lightly.
- Finally, spread the meringue mix over the cake base.
- Bake at 350F/180C for 25-30 minutes.
- Lift out of the tin and cool on a wire rack. Then cut into squares and enjoy.