Passionfruit meringue cake

Can’t decide on cake or meringue? Why not both! It starts with a cake base, topped with meringue and sandwiched with mascarpone cream.
passionfruit meringue cakeLouise Lister


Passionfruit cream


Passionfruit meringue cake

1.Preheat oven to 180°C (160°C fan-forced). Grease two 22cm-round springform pans; line bases and sides with baking paper.
2.Beat butter, vanilla and ¾ cup of the caster sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to a large bowl; fold in combined sifted flours and the milk, in two batches. Spread mixture evenly into pans.
3.Beat egg whites and cream of tartar in a clean small bowl with electric mixer until soft peaks form. Gradually add remaining caster sugar, beating after each addition, until sugar is dissolved and mixture is thick and glossy. Spoon meringue over cake mixture in both pans. In one pan, smooth the meringue surface; in the other pan, use the back of a spoon to peak the meringue.
4.Bake cakes for 30 minutes or until a skewer inserted into the centre comes out clean. Cool cakes in pans.

Passionfruit cream

5.Beat cream in a small bowl with electric mixer until soft peaks form. Combine mascarpone, passionfruit pulp and sifted icing sugar in a medium bowl; fold in whipped cream.
6.Place flat meringue-topped cake on a cake stand or plate; spread with passionfruit cream, then drizzle with passionfruit pulp. Place other cake, meringue-side-up, on top. Just before serving, top with coconut flakes and dust with sifted icing sugar.

You need about two passionfruit to get the amount of pulp required for this recipe.

Not suitable to freeze or microwave.


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