Passionfruit Meringue Cake
|
|
Passionfruit Meringue Cake
|
| Servings | Prep Time |
| 10slices | 60minutes |
| Cook Time |
| 40minutes |
|
|
Ingredients
Cake
- 250g Buttersoftened
- 1cup Caster Sugar
- 4 Eggs
- 1 3/4cups Self-Raising Flour
- 1/3cup Sour Cream
- Passionfruit Pulpextra to drizzle
Meringue
- 4 EggsEgg white only
- 1cup Caster Sugar
Passionfruit Cream
- 300ml Thickened Cream
- 250g Mascarpone Cheese
- 4tbsp Passionfruit Pulp
- 2tbsp Icing Sugarsifted
Instructions
Cake
- Pre-heat a fan forced oven to 180°C (350°F).
- Grease and line with 2 layers of baking paper two 20cm (8 inch) springform baking pans.
- Add butter and caster sugar to a large mixing bowl.
- Using an electric mixer beat until light and creamy.
- Beat in eggs, one at a time and mix well after each addition.
- Add flour and sour cream and fold through mixture.
- Divide mixture evenly among the baking pans and smooth the surface. Set pans aside.
- Make meringue per instructions below.
- Spoon meringue evenly over the batter in the pans, then smooth the surface.
- Place pans in oven and bake for 35-40 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Remove from oven, let cool then turn out onto wire racks to cool completely.
Meringue
- Add egg whites to a medium bowl.
- Using an electric mixer, beat egg white until soft peaks form.
- Gradually add caster sugar beating well after each addition.
- Continue beating until meringue is glossy.
Passionfruit Cream
- Add thickened cream to a small bowl and using electric mixer beat until soft peaks form.
- In a separate bowl, add mascarpone, passionfruit pulp and icing sugar and stir to mix through.
- Fold thickened cream into mascarpone mixture.
Cake Assembly
- Place one cake, meringue side up, on a plate or cake stand.
- Spread passionfruit cream over the top, then drizzle with extra passionfruit pulp.
- Place second cake on top, meringue side up.
- Dust with icing sugar over the top then drizzle with extra passionfruit pulp.