Granadilla meringue cake

INGREDIENTS For the meringue cake 125 g butter 1 tsp vanilla essence 1¾ cups caster sugar 2 eggs ¾ cup self-raising flour 2 tbsp flour ⅓ cup milk 4 egg whites ½ tsp cream of tartar For the granadilla cream 250 g mascarpone 2 tbsp granadilla pulp 2 tbsp icing sugar 300 ml double thick cream To assemble ⅓ cup granadilla pulp 2 tbsp coconut flakes, toasted 2 tsp icing sugar METHOD For the meringue cake PREHEAT oven to 180℃. Grease and line two 22 cm round springform cake tins. BEAT the butter, vanilla and ¾ cup of the caster sugar in a bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. Alternate adding the flour and milk in two batches, folding until just combined. DIVIDE the mixture between the tins and smooth the surface with a spatula. BEAT egg whites and cream of tartar until soft peaks form. Slowly add the remaining sugar in spoonfuls, beating well after each addition until dissolved. Divide meringue evenly between the two tins. Use a spatula to level the meringue in one tin, and pull the meringue up into peaks in the second tin. BAKE … Continue reading Granadilla meringue cake