Meringue cream cake

Recipe from: 11/1/2005 12:00:00 AM

Ingredients 14
Servings 15
Time 30

Ingredients

  • 125
    ml
    butter or margarine
  • 80
    ml
    castor sugar
  • 4
    extra-large egg yolks
  • 375
    ml
    cake flour
  • 65
    ml
    cocoa powder
  • 10
    ml
    baking powder
  • 2
    ml
    salt
  • 125
    ml
    milk
  • 3
    Meringue: extra-large egg whites
  • 2
    ml
    cream-of-tartar
  • 180
    ml
    castor sugar
  • 250
    ml
    Filling: cream, whipped and sweetened with castor sugar
  • 45
    ml
    castor sugar
  • 250
    ml
    OR thick custard
 

Method

35
 
1. Pre-heat oven to 160°C. Grease and line two 23cm loose-bottomed cake tins.

2. For base: Cream together butter and sugar and add egg yolks, one at a time. Beat until light and fluffy.

3. Sift dry ingredients together and add, alternately with milk, to the mixture.

4. Divide batter between prepared cake tins.

5. For meringue: Beat egg whites until foamy. Add cream- of-tartar and continue to beat. Gradually add sugar and beat until soft peaks form. Spread meringue over the uncooked cake batter.

6. Bake for about 35 minutes, or until meringue is golden. Allow to cool in tins before removing to cool further.

7. To assemble: Place one cake layer, meringue side up, on a serving plate. Spread with cream or custard and top with the remaining cake layer, meringue side up.

8. Serve this cake on the day of baking, as it will begin to soften after it's been assembled.

 

Read more on: starch  |  bake
 

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