This vanilla meringue cake recipe Meringue is often used as the cake filling in a layer cake. It can also be used to create a topping for a fruit pie or tart, which are popular during the holidays.
In some cases, meringue is blown into shapes with no particular baking goal in mind. Meringuewill also be used as an ingredient in other desserts such as ice cream and pies, although this is not the type of meringue made with egg whites and sugar.
Contents
How To Prepare For Vanilla Meringue Cake Recipe
Ingredients Needed:
- 4 large eggs, at room temperature
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup (60ml) vegetable oil
- 1/4 cup (60ml) water
For The Vanilla Cream:
- 3 teaspoons (5g) all-purpose flour
- 1 vanilla bean
- 2 large egg yolks
- 1 cup + 1 teaspoon (250ml) whole milk
- 2 tablespoons (20g) granulated sugar
- 2 teaspoons (6g) cornstarch
- 2 teaspoons (10g) unsalted butter, cold
- 2 cups (480ml) whipping cream
For The Meringue:
- 1 1/2 cups (225g) granulated sugar
- 5 large egg whites, at room temperature
- 1 teaspoon lemon juice
Instructions For Making:
- Preheat the oven to 350°F (180°C). Grease a 20 cm round cake pan and line with parchment paper.
- In a large mixing bowl, beat the eggs and sugar together until pale and fluffy.
- Add the vanilla extract and mix well.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Add the dry ingredients to the egg mixture and mix until just combined.
- In a small bowl, whisk together the vegetable oil and water. Add to the cake batter and mix until smooth.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- While the cake is cooling, make the vanilla cream. Split the vanilla bean lengthwise and scrape out the seeds.
- In a medium saucepan, whisk together the flour, vanilla seeds, egg yolks, milk, sugar, and cornstarch.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
- Remove from heat and stir in the cold butter until melted and smooth.
- Transfer the mixture to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent a skin from forming.
- Chill the cream in the refrigerator until cold.
- Once the cake and cream are both cooled, assemble the cake. Cut the cake in half horizontally to create two layers.
- Whip the whipping cream until stiff peaks form.
- Spread a layer of vanilla cream on top of the bottom cake layer, followed by a layer of whipped cream.
- Place the top cake layer on top of the whipped cream layer.
- To make the meringue, whisk together the egg whites and lemon juice in a large mixing bowl.
- Gradually add in the sugar, whisking constantly, until stiff peaks form.
- Spread the meringue on top and sides of the cake.
- Use a kitchen torch to lightly brown the meringue, if desired.
- Chill the cake in the refrigerator until ready to serve. Enjoy!
Nutrition Facts
A 100-gram serving of meringue cake (which is roughly the size of a slice) may contain approximately
- Calories: 350-400
- Total fat: 0-2 grams
- Total carbohydrates: 80-90 grams
- Fiber: 0 grams
- Sugars: 70-80 grams
- Protein: 4-5 grams
What Is The Use Of Meringue In Cake?
Meringue is often used as the cake filling in a layer cake. It can also be used to create a topping for a fruit pie or tart, which are popular during the holidays.
In some cases, meringue is blown into shapes with no particular baking goal in mind.
What Is The Origin Of Meringue?
Meringue is a dessert made by cooking egg whites and sugar in an oven. The meringue concoction, also called a “meringue,” is popular throughout France and Italy.
Meringue has been used as a filling for cakes since the 19th century in Germany.
What Are The Three Stages Of Meringue?
The three stages of meringue are:
1. Soft peak stage: This is the first stage, where the egg whites have been whipped to a point where they are foamy and bubbly.
When the beaters are lifted out of the bowl, the egg whites will form soft peaks that fall back onto themselves.
2. Stiff peak stage: In the second stage, the egg whites have been whipped further and are thicker and glossier.
When the beaters are lifted out of the bowl, the egg whites will form stiff peaks that stand up straight and hold their shape.
3. Overbeaten stage: The third stage is when the egg whites have been whipped for too long, causing them to become dry and grainy. At this stage, the meringue will start to look lumpy and lose its glossiness.
It’s important to avoid overbeating the egg whites, as this can lead to a meringue that is difficult to work with and doesn’t hold its shape well.
Bottom line
The three stages of meringue are soft, hard and stiff. Meringues are used as a cake filling (usually in layered cakes) or a topping for pies and tarts during the holidays.
In some cases, they’re made into shapes with no particular goal in mind.
