Claire's Orange Meringue Cake
After this photo was published on our Facebook page there were many requests for the recipe...well here it is! Thanks, Claire!
125 grams soft unsalted butter
4 eggs separated
300 grams caster sugar (plus 1 teaspoon)
100 grams plain flour
25 grams cornflour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
zest of 1 orange
4 teaspoons fresh orange juice
2 teaspoons milk
1/2 teaspoon cream of tartar
150 millilitres double cream
150 grams orange curd
1. Preheat over to 200 C
2. Combine the egg yolks, 100 g sugar, butter, flour, cornflour, baking powder, bicarbonate of soda and orange zest in a food processor. Add the orange juice and milk and mix again.
3. Divide the mixture between the prepared tins. The mixture will barely cover the bottom of the tins. Spread with a rubber spatula until smooth.
4. Whisk the egg whites and cream of tartar until peaks form and then whisk in 200 grams of sugar gradually. Divide the whisked egg whites between the two sponge-filled tins (on top the cake batter).
5. Smooth the meringue on one tin flat with a metal spatula. With the back of a metal spoon, peak the meringue on the other tin. Sprinkle one teaspoon sugar over the peaks. Put the tins in the oven for 20-25 minutes.
6. Test the cake that has the flat meringue with a skewer. The skewer should come out clean. The meringue in this tin will have risen, but it will fall back flattish later.
Remove both cakes to wire racks and let cool completely in the tins.
7. Remove the flat topped cake onto a cake stand or plate meringue side down.
8. Whisk the double cream until thick but not stiff and set aside.
9. Spread the flat sponge surface of the cake on the plate with the orange curd and then add the whipped cream. Finally top with the remaining cake with the meringue uppermost.
Preheat the oven to 200 C
Butter and line two 21 cm sandwich tins