Name: Passionfruit meringue cake
Cook time: 60 min
Total time: 60 min
Yield: 8
Ingredients: 125 gram butter; 1 teaspoon vanilla extract; 1 ¾ cup (385g) caster sugar; 2 eggs; ¾ cup (110g) self-raising flour; 2 tablespoons plain flour; ⅓ cup (80ml) milk; 4 egg whites; ½ teaspoon cream of tartar; ⅓ cup (80ml) passionfruit pulp; 2 tablespoons toasted coconut flakes; 2 teaspoons icing sugar; Passionfruit cream; 300 ml thickened cream; 250 g mascarpone; 2 tablespoons passionfruit pulp; 2 tablespoons icing sugar

Ingredients

125 gram butter

1 teaspoon vanilla extract

1 ¾ cup (385g) caster sugar

2 eggs

¾ cup (110g) self-raising flour

2 tablespoons plain flour

⅓ cup (80ml) milk

4 egg whites

½ teaspoon cream of tartar

⅓ cup (80ml) passionfruit pulp

2 tablespoons toasted coconut flakes

2 teaspoons icing sugar

Passionfruit cream

300 ml thickened cream

250 g mascarpone

2 tablespoons passionfruit pulp

2 tablespoons icing sugar

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Styling by Sophia Young and Emma Knowles

Ingredients

Method

Passionfruit meringue cake

Passionfruit cream

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