GOLDEN MERINGUE CAKE
This cake truly looks golden
SERVING SIZE:
Serves 8
INGREDIENTS:
Meringue Cake
3 egg whites
pinch salt
1c castor sugar
1t vinegar
2t cornflour
½t HANSELLS VANILLA ESSENCE
Topping
2T cornflour
pinch salt
100g sachet HANSELLS ORANGE VITAFRESH
½c water
3 egg yolks, lightly beaten
150ml cream, whipped
INSTRUCTIONS:
To make the Meringue CakeBeat egg whites until frothy. Add pinch of salt and continue beating until soft peaks form.Beat in sugar gradually to give stiff, shiny foam.Lastly, fold in vinegar, cornflour and vanilla essence.Shape in 18cm circle on a baking tray which has been sprinkled with cold water and covered with brown paper.Pipe rosettes of the meringue mixture around the edge of the cake for form a border, if desired.Bake at 120�C for 1 hour. Turn off oven and leave meringue cake in oven for another hour or until quite dry.To make ToppingCombine cornflour, salt and Vitafresh.Stir in water, then lightly beaten egg yolks.Cook over hot water, stirring occasionally, until thick (approx. 15 mins). Allow to cool.Fold the cooled custard mixture into the whipped cream.Pile topping on Meringue Cake.
RELATED PRODUCTS: