Cracker Cake

1. 1

   Preheat oven to 170u00b0C.

2. 2

   Line the base of a round cake tin with baking paper.

3. 3

   Then butter and flour the tin.

4. 4

   Prepare the crackers and pecans, mix them together; set aside.

5. 5

   Put the egg whites and salt in mixer bowl and whip until foamy; then slowly shake in the sugar a little at a time- beating all the while.

6. 6

   Once it's all added, continue to beat until it is stiff and glossy (as though you are making meringue), it will take about 5 minutes.

7. 7

   With a spatula swirl in the vanilla, then very gently fold in the crackers and pecan mixture only until just combined- so the egg whites don't deflate too much.

8. 8

   Scoop into prepared tin and smooth down gently.

9. 9

   Bake for about 40 minutes until the top feels crunchy when lightly pressed and the middle seems to set.

10. 10

    Leave to cool in the tin on a rack for about 19 minutes, then carefully loosen around the edges and turn onto a rack.

11. 11

    Remove paper and cool completely.

12. 12

    When cool transfer to a serving plate and top with cream and strawberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.