Cracker Cake

Directions

1. 1
   Preheat oven to 170°C.
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.