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Kapteinskloof citrus meringue

Recipe from: 11/17/1993 12:00:00 AM
Ingredients 9
Servings 6


  • 4
    extra-large eggs, separated
  • 500
    castor sugar
  • 125
    cake flour
  • 300
    orange juice
  • 100
    lemon juice
  • 2
    oranges, finely grated peel
  • 1
    lemon, finely grated peel
  • 60
    melted butter
  • 500


Whisk egg whites until stiff and refrigerate. Beat egg yolks and castor sugar together until fluffy. Mix with remaining ingredients, except egg whites. Pour into a buttered 2,5 litre (10 cup) ovenproof dish. Stand dish in a tray or roasting pan of boiling water coming halfway up sides of dish. Bake at 180 ºC for 45 to 50 minutes, or until bubbly and browning slightly at sides. Remove from oven. Lightly fold whisked egg whites into hot sauce. Return to oven and switch oven off. Leave for 20 minutes or more. Dust with icing sugar and serve at room temperature, with chilled thick cream. TOTAL KILOJOULE COUNT: 11 950 kJ (2 855 Cal). A portion: 1 990 kJ (475 Cal).

Read more on: bake  |  fruit

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