Spongecake with meringue, dulche de leche and honey comb

I’ve had the fridge full with egg whites, as I mentioned before, and I wanted to use them up rather than throwing them away and decided to bake a cake for work. This would be a bit much for Christopher and myself to share…

The cake starts with a regular sponge as the base, which is covered with meringue, then a layer of dulche de leche, a layer of lightly whipped cream and honeycomb, and then the same again

Dulche de leche is easy to make, all you need is a can of condensed milk. Put it in a pan and cover it with boiling water, let it boil on medium heat for 2 hours. Top up with boiling water as the water disappears. Leave to cool, open the can and inside you have the loveliest toffee. If you cook the can for less time it will be paler and more runny, if you cook it for more than 2 hours it will be darker and thicker. I think the 2 hours one is perfect, but it is quite thick, so slightly runnier would make it easier to assemble the cake but it would taste less toffeey.

The cake was gorgeous (if I may say so myself) and the colleagues described it as decadent. It is definitely a cake I will make many times over.

Spongecake with meringue, dulche de leche and honey comb, 10 pieces


175 g self-raising flour

1 tsp baking powder

3 eggs

175 g caster sugar

175 g very soft butter

1 tsk vanilla

Sift the flour into a bowl. Add the other ingredients and beat it all together with an electric whisk. Divide between two rounf springforms covered in baking parchment.


5 egg whites

250 ml caster sugar

400 ml rice krispies

Beat the egg whites foamy. Add half the sugar and beat until stiff peaks. Add the rest of the sugar and continue beating until you can turn the bowl upside down without anything falling out. Fold the rice krispies into the meringue. Divide between the two springforms and spread it out onto the unbaked sponge. Bake in 150C for 35-40 mins. Leave to cool completely.


1 can (397 g) dulche de leche

300 ml lightly whipped cream


Place one cake on a plate. Spread/place dollops of the dulche de leche on top. Spread half the cream on top. Sprinkle with honeycomb. Place the other cake on top and repeat the procedure. Serve straight away. 

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