What a great spring/summer dessert!
This cake is a sweet and light meringue cake with a outer crust and soft sweet marshmallow center. There is debate where it originated from, either New Zealand or Australia origin. Typically served with whipped cream and fruit, it’s easier than you would imagine and your guests and family will think you are a genius!
I have never been much of a baker, so if I can make this..so can you!
4 large egg whites 120 grams
1 cup fine sugar
1/2T corn starch
1t vanilla extract
1/2t white vinegar
Pinch cream of tartar
250ml or 1 cup Whipping or Heavy cream
Start with making sure your bowls and utensils are very clean as egg whites can be temperamental. Add egg whites to a preferably metal bowl. Whip with mixer until soft peaks form. Start adding sugar a tablespoon at a time and whip between additions. Continue to whip until it stands in peaks and is shiny. At this point you can add vanilla, cornstarch, vinegar and cream of tarter sprinkled on the surface. Fold in with a rubber spatula gently to incorporate.
I use a silicone baking sheet but if you don’t have one, lay out parchment paper on a cookie pan and lay out the meringue in your preferred shape or individual servings can be made as well.
Bake in a preheated 270 degree F oven for 60-75 mins until dry and pale cream color. You will see some cracks form during baking which is totally ok! At this point you can turn off the oven and let the meringue cool down slowly. You can cut the parchment paper around the cake when it is cooled.
While you wait for the meringue to cool, whip fresh whipping cream until peaks form.
You will notice the cracks in the meringue, lightly punch the centre of the cake to create a well to hold the whipped cream. Place the fruits arranged as desired. Refrigerate but should be served within two hours once it’s been assembled. You can make the meringue ahead and store in an airtight container for up to 3 days.
I really like raspberries, black berries, strawberries or kiwis to decorate.