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Preheat the oven to 180 ̊C/160 ̊C Fan/Gas Mark 4. Put the hazelnuts on a small baking tray and roast for 8 mins or until golden, then set aside to cool. Meanwhile, grease and line the base and sides of two loose-bottomed 18cm sandwich cake tins with the sunflower oil. Put the cooled hazelnuts and 1 tbsp caster sugar in a small food processor and pulse until round (a few chunky pieces are fine). Donn’t grind the hazelnuts for too long or they’ll become oily (and eventually turn to nut butter). Just pulse them until they’re finely ground.
Put the egg whites in a mixing bowl and add a pinch of salt. Using electric beaters, whisk to stiff peaks, then whisk in 150g caster sugar in three additions. Fold through the ground hazelnuts and vinegar, divide between the tins, smoothing the tops, then bake for 30-35 mins. Set aside to cool.
Using electric beaters, whisk the cream, remaining 1 tbsp sugar and vanilla to soft peaks. Stir in the yogurt. Remove the meringue cakes from the tins and place one on a cake stand. Spread with 1⁄2 the cream mixture and tumble over 1⁄2 the strawberries. Repeat with a second layer and serve at once.