Meringue Cake Recipe

meringue recipe pavlova
Meringue cake is a pavlova that is dressed up for the ball.  It’s proper name is a Spanish Wind Torte and as a child I used to admire the photo of it that adorned the front of Time-Life Foods of The World Book,”The Cooking of Vienna’s Empire”. It is a perfect gluten and wheat free birthday cake for friends with intolerances. Here I have filled it with cream and fruit, you can also add shaved chocolate to the mix if you would like it even more sweet.

Ingredients – meringue circles

8 Egg whites
570g (20.11 ounces) caster sugar
1/2 teaspoon cream of tartar

Ingredients – meringue covering for the cake
4 Egg whites
280g (9.88 ounces) caster sugar
1/4 teaspoon cream of tartar

Ingredients – Royal icing for the details
1 egg white
150g (5.29 ounces) icing sugar
purple food colouring and silver cachous (optional)

Ingredients – To fill the cake
600ml cream
1 tablespoon icing sugar
1 tablespoon vanilla
500g (17.64 ounces) fruit of your choice – eg strawberries, kiwi fruit, seedless grapes
200g (7.05 ounces) finely chopped milk chocolate (optional – I don’t think this dessert needs it but some traditional recipes include chocolate)

STEP 1: Take a saucer or a cereal bowl, turn it upside down and use it to draw 4 circles onto nonstick baking paper (this is better than greaseproof paper). I used a plate that was 19 cm (7.48 inches) or 7 1/2 inches (5.08 centimetres) in diameter.

Whisk together the 8 egg whites, sugar and cream of tartar for your circles.  Continue to beat until firm peaks form, you should be able to turn the bowl upside down without it falling out.

Scoop into a piping bag and pipe 5 large circles.

Bake at 93 degrees C (200 degrees F) for approximately 45 minutes.  Allow to cool.

STEP 2: Whisk together your 4 egg whites, sugar and cream of tartar for covering the cake until stiff peaks form.  Place half of this mixture into a piping bag.

Place one of you meringue circles onto a fresh sheet of non-stick baking paper.  Pipe a circle of meringue on top of it.  Carefully place a baked meringue circle on top of that.  Pipe another ring of meringue, top with baked circle and repeat until you have stacked all five rings.

Use the remaining meringue mixture to coat the sides of the ‘cake’.  Using a clean L shaped ruler to ensure sides are smooth and straight. See video below for details.

Bake at 93 degrees C (200 degrees F) for 30 minutes, then continue to bake for another 15 minutes checking it every 5 minutes – you do not want it to brown.  Allow to cool.

meringue pavlova recipe

STEP 3 Royal Icing Details: Place your 1 egg white and icing sugar in a mixing bowl and whisk until very stiff, when you turn the beaters off and lift them the mixture that is on the beaters should hold its shape.

Scoop most of the royal icing into a ziplock bag or piping bag fitted with a star shaped nozzle.  Colour the remaining small amount purple and place into a seperate bag.

Transfer your cake to the plate you will be serving it on.  Using the white royal icing pipe a border around the top and base of you cake and then pipe a design on the sides.  Create contrast with some little purple flowers finished with a silver cachous in the centre.pavlova meringue recipe

STEP 4: Fill your cake Wash, dry and dice your fruit, reserve a few pieces uncut for the top.  Using an electric mixer whisk the cream until soft peaks form (do not over whip or you will make butter).  Fold in the fruit and chopped chocolate if you are using it.

Scoop into the centre of the cake and top with reserved fresh fruit.

gluten free cake recipe

Best eaten fresh but you can store in the fridge overnight if you need.  A word of warning if you are leaving it in the fridge overnight the meringue will being to ‘weep’, which means a sugary syrup will start to drain to the bottom of your cake and possibly through your fridge.  If you are using a flat cake stand like the one pictured place some paper towel or a plate under the cake stand.

2013

. Share this post on:FacebookPinterestGoogle+TwitterEmail

More by Ann Reardon:

Ann

About Ann

Hi I'm Ann, food scientist, dietitian, wife, mum to 3 boys. Join me each week for desserts, chocolate and cakes.
This entry was posted in All Posts, Cakes & Frostings, Gluten Free and tagged , , , , , , , , , , , , , , , . Bookmark the permalink.

12 Responses to Meringue Cake Recipe

  1. Elizabeth says:

    I made this for my Aunt’s 90th birthday lunch this year. It and a traditional fruit cake served 16 people generously with plenty left over. I would definitely agree it would serve 10 on its own, with seconds. Mine didn’t look as professionally gorgeous as the pictures, but it still tasted fabulous and was surprisingly easy to do. Time-consuming, yes, but not difficult. I got loads of complients, so thank you very much, Ann, for a gem of a recipe.

  2. imogen says:

    This looks so beautiful. I was wondering if the swirls on the side could be done in meringue and cooked along with the rest of the cake? rather than using royal icing? Is there some reason that would not work? Thanks

    • Ann Ann says:

      Hi imogen yes you could do that, it might be better with italian meringue as it will hold its shape better, normal meringue is a bit soft for fine details

  3. BB says:

    How many people will this cake serve? thanks!

  4. Camilla says:

    Wow, that cake is so beautiful!!!! I need to make one tomorrow:)

  5. RUI says:

    Absolutely gorgeous. Gonna try it tomorrow. Thanks for the video. You are such a great teacher!

  6. Rose says:

    That is absolutely gorgeous, I will be making that in the next few weeks for dessert for the family. Very clever, thanks Ann

  7. Noreen Abel says:

    Awesome, reminds me of my 1st attempt at a pav which sunk in the middle. I filled it with fruit and cream and piped cream prettily around the outside. To this day 40 years on it is still the best tasting pav I have ever made.

  8. Martica Pitt says:

    I love this – elegant, light and so many possible variations! However (pardon my ignorance here) how do you best cut it without it suddenly turning into an ugly mess? I almost think making individual ones would be a better plan with a meringue disc top.

    • ann ann says:

      Hi Martica Pitt, you need a super sharps finely serated knif to kid of saw through the meringue without crushing it, individual ones would be pretty. If you make them upload a picture with a comment here.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

ADD JPEG TO YOUR COMMENT