White chocolate and strawberry meringue cake

  • 30 mins preparation
  • 1 hr cooking
  • Serves 10
  • Print


White chocolate and strawberry meringue cake
  • 6 egg whites, at room temperature
  • 3/4 cup caster sugar, plus 3/4 cup extra
  • 1 cup desiccated coconut
  • 1/2 cup plain flour
  • 100 gram unsalted butter, melted, cooled
  • 3 cup thickened cream
  • 150 gram white eating chocolate, grated, plus 50 g extra
  • 500 gram strawberries, sliced, plus 250 g extra, quartered
  • icing sugar, to dust


White chocolate and strawberry meringue cake
  • 1
    Preheat oven to 120°C/100°C fan forced. Line 3 large baking trays with baking paper. Mark a 25x12cm rectangle on each piece of paper; place paper, marked-side down, on trays.
  • 2
    Using an electric mixer, beat egg whites in a large clean dry bowl until soft peaks form. Gradually add sugar, beating well after each addition, until sugar dissolves and mixture is thick and glossy.
  • 3
    Fold in extra sugar and coconut until just combined, then fold in sifted flour and butter until just combined. Don't overmix.
  • 4
    Divide meringue mixture into thirds; carefully spread each third inside the rectangular markings on prepared trays.
  • 5
    Bake for 1 hour, swapping trays halfway through cooking, or until lightly browned and crisp when gently touched.
  • 6
    Transfer meringues, with paper attached, to wire racks to cool completely. Carefully peel away paper.
  • 7
    Using an electric mixer, beat cream in a large bowl until soft peaks form. Fold chocolate and strawberry into cream.
  • 8
    Place 1 meringue rectangle on a serving platter, spread with 1/3 of the cream mixture; top with another meringue rectangle, then half the remaining cream mixture.
  • 9
    Repeat layer once, finishing with remaining cream mixture.
  • 10
    Decorate top of cake with extra strawberry. Serve dusted with icing sugar and sprinkled with extra chocolate.

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