Cake with meringue icing

By Drum Digital
31 July 2015

You could make small meringue drops using the same recipe baked at 100 °C for 40 minutes.

Serves: 6

Preparation: 15 min

Cooking: 15-30 min

2 × 500 g cake premix

Meringue icing

4 egg whites

pinch of cream of tartar

500 ml (2 c) castor sugar

pinch of salt

5 ml (1 t) vanilla essence

10 ml (2 t) brandy (optional)

a few drops of yellow food colouring

Preheat the oven to 180 °C and grease two 20-cm cake tins.

1. Prepare the cake mixture according to the packet instructions and bake for 15 to 30 minutes or until a skewer inserted comes out clean. Place the cake on a wire rack to cool.

2. Meringue: Beat the egg whites until foamy using an electric beater, then add the cream of tartar. Beat until stiff peaks form. Add the sugar, a little at a time, while beating the egg whites at a high speed. Once the last of the sugar has been added the mixture will appear smooth and glossy.

3. Fold in the salt, essence, brandy if using and a few drops of food colouring.

4. Sandwich the two cakes with the meringue icing and cover the whole cake with it.

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