Raspberry meringue cake
Ready in 50 minutes, serves 14. Kylie Adams, our expert baker in the test kitchen, makes this raspberry meringue cake for birthdays and special celebrations
|⅓ cup||Caster sugar|
|1 tsp||Vanilla essence/extract|
|⅓ cup||Plain flour|
|2 tsp||Baking powder|
Raspberry Filling & Topping
- Cake: Preheat oven to 160 degC fan bake. Line base of two 23cm cake tins with non-stick baking paper. Lightly grease both baking paper and tin.
- Cream butter with sugar until light and fluffy. Beat yolks, add to creamed butter a little at a time, beating well.
- Add vanilla and cream, then mix. Sift flour, cornflour and baking powder over top, then mix through the cake batter.
- Divide mixture equally and spread into both tins. These layers will be very thin.
- Topping: Beat egg whites until they are stiff, then gradually add sugar, beating until whites form soft peaks.
- Fold through vanilla. Spread meringue evenly over layers of cake and smooth top.
- Bake for about 35 minutes. Meringue will be quite a deep colour. Check it's cooked by inserting a fine skewer.
- If it comes out clean, cake is ready. Leave cakes in tins for 1 hour before inverting them onto a sheet of foil or baking paper.
- Leave overnight in the switched off oven to cool. This also helps the meringue dry out.
- Don't use a cake rack as this could damage the delicate meringue.
- Filling: Whip cream and sour cream until stiff, then add sugar and vanilla and mix in frozen berries.
- Assembly: Put one of the cakes onto a platter, meringue side down.
- Cover with raspberry cream on top. onto this, add a second layer of cake, this time with meringue side upwards.
- Sprinkle cake top with cinnamon and sifted icing sugar. Leave for a couple of hours for flavour to mellow.
- Once assembled, the cake is best eaten within 24 hours.
- Take cake out of fridge an hour before serving.