Meringue Cake
Combining the best of summer’s fruity flavours, this cake features a crisp meringue base, luscious raspberry jam, juicy lychees, and whipped lime-scented cream. Topped with fresh raspberries and a hint of lime zest, this cake is sure to be a winner.
How long will it take?
2 hours
What’s the serving size?
Serves 10
What do I need?
For the meringue base
- 4 large egg whites at room temperature
- 200 g caster sugar
- 1 tsp white vinegar
- 1 tsp cornflour
- ½ tsp vanilla extract
For the filling
- ½ cup raspberry jam
- 1 cup fresh raspberries
- ½ cup chopped lychees, fresh or canned, drained well
- 1 tsp lime zest
For the whipped cream topping
- 1 ½ cups cream
- 3 tbsp icing sugar
- ½ tsp vanilla extract
- Zest of 1 lime
For decoration
- Fresh raspberries
- Thinly sliced lychees
- Lime zest, finely grated
- Icing sugar, for dusting
How do I make it?
- Preheat oven to 120C.
- Line a baking tray with baking paper. Draw a rectangle approximately 20-centimetres x 30-centimetres as a guide on the baking paper.
- In a clean bowl, whisk egg whites until soft peaks form.
- Gradually add caster sugar, a tablespoon at a time, beating until stiff, glossy peaks form.
- Fold in vinegar, cornflour, and vanilla gently.
- Spread the mixture into the rectangular shape on the tray, smoothing the top and edges.
- Bake for 1 hour 15 minutes. Then turn off the oven and let it cool inside with the door ajar.
- Once the meringue is cool, spread a thin layer of raspberry jam over it.
- Sprinkle chopped lychees and some fresh raspberries over the jam.
- In a chilled bowl, whip the cream with icing sugar and vanilla until soft peaks form.
- Fold in lime zest and spread evenly over the fruit layer.
- Top the whipped cream with rows of fresh raspberries.
- Place lychee slices on top of the raspberries.
- Finish with a light dusting of icing sugar and a sprinkle of fresh lime zest.
TOP TIPS
- This cake is best eaten fresh the day it's assembled, but you can make the meringue 1 day ahead and store in an airtight container.
- If needed, store assembled cake in the fridge in an airtight container for up to 24 hours.
