Airy and light meringue cake
Serving Size
about 20 cm circle cake
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
Ingredients
- 2 eggs
- 40g plain or cake flour (T45) - sifted
- 1 tbsp corn starch - sifted
- 70g white sugar
- Ingredient A -
- 1 tbsp confectioners sugar
- 1 tbsp corn starch
For the filling cream
- 250g heavy cream (at least more than 35% fat)
- 40g white sugar
- 10g cremfix (whipped cream stabilizer) - better use this if your cream is less than 35% fat
- Some of your favorite fruits (strawberries, bananas, peach, mango etc...) - Slice thinly
Instructions
Making the meringue cakes
- Preheat the oven to 180℃ degree and line a baking tray with parchment paper.
- 1. In a stand mixer, beat the egg whites until soft peaks form. Slowly add the sugar (70g), and continue to beat until the meringue is thick, glossy and very stiff.
- 2. Add egg yolk one by one, and mix until obtain a cream.
- 3. Add the sifted flour and mix with a spatula, until just incorporated.
- 4. Spread the cake dough into a circle (about 20 cm diameter) on the prepared baking tray. Smoothen the top of the cake.
- 5. Sift "B" (confectioners sugar, then the corn starch) over the cake.
- 6. Use the back of a knife or spoon to make decorative lines (see photo).
- 7. Bake for about 20 mins at 180℃ degree. Remove from the oven and let it cool to room temperature on the wire rack.
For the filling cream
- 8. In a mixing bowl, combine the whipping cream and sugar, beat at high speed until stiff.
All together now
- 9. Slice the cake horizontally into 2 layers. Spread half of the whipped cream evenly onto the bottom layer. Arrange fruits slices evenly over the cream and top with the other half of the whipped cream to cover the fruits. Place the top cake layer above.
- Chill the cake for a few hours before serving.
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