Once upon a time I worked in an advertising agency. There was a mother hen, a little like Joan Holloway in role but definitely not in looks. She was older and fussed and preened over some of the staff at the agency reminding them to eat lunch and furnishing them with cups of coffee just the way that they liked them.
She was forever sending around all staff emails about little things that really didn’t warrant all staffers. One day she sent around an email to everyone marked urgent “Subject: My spoons!!” asking that anyone that had any of her special coffee spoons which she used to make coffee for the MD must return them to her immediately.
I rolled my eyes. I sat across the partition from her and was familiar with her notorious all staffer emails. My boss, who I had a good and joking relationship with was one of her favourites. So I emailed him.
“You creep! You stole your mum’s spoons!” knowing that he would find the all staff email as amusing as I did.
Then across from the partition I heard her voice.
“I stole what? From my mother…????” she said perplexed.
All the colour drained from my face. I had pressed reply instead of forward! Cue the ominous music.
“OMG!! That wasn’t meant for you, it was meant for him!” I said running towards her desk and pointing at my boss who was doubled over with laughter tears streaming from his eyes. I quickly deleted the email on her computer before she had a chance to look at it again.
Luckily she saw the humour in it. I think we’ve all accidentally replied to someone instead of forwarding this and even though I don’t think she fully understood what had happened, I suppose she was too busy with tracking down her rogue spoons to care about whatever it was. She then walked off to mother the MD who was waiting for his coffee (and I suspect cared not one jot which spoon she used).
This recipe is for the mums that understand. The ones that understand when we’re short on the phone because we’re busy at work or can’t talk or the mums that make you your favourite dish just when you need it most. The mothers or indeed surrogate mother figures (I am lucky enough to have many of these lovely women orbiting me) that take you under their wing just because they’re generous caring people. The cake itself is a testament to them. It is light, sweet with a rosy red blush to it. Rhubarb is such a wonderful partner to meringue as the slight tartness offsets the sweetness of the meringue beautifully and adding vanilla gives it all an aromatic warmth.
It was the kind of cake that I wasn’t sure would work. It came from the Fleur Wood Food Fashion Friends cookbook. The photography was lovely but I wasn’t sure that I could get the same prettiness and to be honest I had no idea whether fashion people actually ate cake. However I figured that she must be some sort of baker given that the recipe solves that annoying dilemma of having too many egg yolks after doing a sky high meringue or vice versa. Also if you really wanted to and say you had a copious amount of egg whites in the freezer (I actually had seven in my fridge) you could do it with a bought sponge cake wodged with cream and rhubarb in the centre.
The cake in the book however didn’t appear to have had its meringue baked at all so if you don’t want the tips slightly browned, you should avoid baking the meringue (one niggle and I suspected as much, the things they do for a pretty fashion spread!). However I have to eat my words, much like I did that fateful day in advertising. It is a great cake and a sky high crowd pleaser.
Happy Mother’s Day for this coming Sunday to all the mothers and surrogate mother figures out there!
So Dear Readers, tell me about any email mishaps that you have had!
P.S. If I could beseech you and ask you for your vote if you haven’t had a chance to vote already, I would most appreciate it 
Voting finishes in a few days on May 5th at 5pm AEST. You can vote here or on the button above or on the button on the top right hand side of the page. Thankyou!
Rhubarb Meringue Cake
Adapted from Fleur Wood’s Food Fashion Friends
- 250g (1 2/3 cups plain all purpose flour
- 45g (1/4 cup) cornflour
- 3 teaspoons baking powder
- 200g butter, softened
- 440g (2 cups) caster or superfine sugar
- 2 teaspoons vanilla extract
- 8 eggs, separated
- 120ml (1/2 cup) milk
- a little rose pink colouring gel
Rhubarb cream
- 4 stalks rhubarb, chopped into 1 inch pieces (about 150g/5ozs)
- 1 teaspoon vanilla extract or paste
- 1 tablespoon caster or superfine sugar
- 250ml thickened cream
1. Preheat the oven to 180C/350F. Grease two 22cms springform tins and line the base and sides with baking paper.
2. Sift the flour, cornflour, baking powder into a bowl and set aside.
3. In the bowl of an electric mixer cream the butter and 1 cup of the sugar until light and fluffy. Add the vanilla and the egg yolks one at a time eating well after each addition. Then alternately fold the flour and the milk into the mixture-it is quite thick but ensure that it is well mixed.
4. Divide the mixture between the two baking tins and take an angled spatula and spread out the batter until smooth. Bake in the oven for 25-30 minutes until a skewer inserted into the centre comes out clean. Cool.
5. Make the rhubarb cream: in a small saucepan on medium heat, cook down the rhubarb, vanilla and sugar and a teaspoon or two of water until soft. Cool completely. In another bowl whip the cream and fold the rhubarb through this lightly-not too much mixing or the streaks will disappear. You can store this is an airtight container until assembly.
6. Once the cakes are cool slice off the tops with a serrated knife to ensure that they are flat and even. Carefully turn the cakes over so that the smooth base is facing upwards. Beat the egg whites until soft peaks form and then add the remaining 1 cup of sugar 1 tablespoon at a time until the meringue is glossy and stiff. The best way to test this is by turning the bowl upside down. If the meringue doesn’t move then it is ready.
7. Place one cake on the serving plate and place the other cake on a parchment lined baking tray. On this one spread the meringue in a dome shape. Then take some pink colouring and swirl it and make peaks and spikes using a knife or a spoon. Place in the oven for 10 minutes by which time the meringue top will start to brown. Remove from oven and allow to cool completely.
8. When the cake is cool, spread the rhubarb cream on the cake on the serving plate and then carefully lift the meringue cake layer on top of it.
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87 Comments | Add your own
Can’t blame a mother hen that feels the need to round up her little chickadees!
Oh my I love the pretty top and rhubarb is my current obsession!
Hi Lorraine,
I voted for you! The meringue looks divine
Hope you win first place.
Cheers
Beautiful photos. That meringue looks absolutely amazing. I haven’t ever made a meringue, so I should probably give this one a shot.
Nice post.
Fabulous! I really love that meringue topping. Thick and luscious. A great cake.
Cheers,
Rosa
oh this cake is simply stunning!
I have one million percent forwarded something on that I shouldnt have. Reply button, shame on you.
Love this yummy cake – bummer my mum live in Sydney – I wonder if I could post it?
Miss T
xxx
Love the pretty, pink swirly top. Perfect for Mother’s Day. Thanks! xoxo Mum
Not a huge fan of meringue but your cake does looks nice.
Bet it’s tasty with the tart rhubarb!
What a beautiful cake Lorraine – any Mum would love to be presented with this on Sunday. I have had my share of email disasters in the same vein as yours.
Sending an email to a wrong person is my worst nightmare! My ex-boss’s name and my partner’s name started with same letter and I was always paranoid I’ve sent something to my boss by accident!
This is such a gorgeous cake Lorraine, beautiful for Mother’s Day!
I am not much of a meringue fan but if you are going to eat it you need some cake with it – this looks superb
and I have hit reply instead of forward with emails in an embarrassing situation that reminded me why it is wise never to be too bitchy by email to anyone at work
Such a lady-like confection. I do love me a good lemon meringue pie. But this looks even more beautiful and luscious.
I love this. When I was in my early 20s I lived in a granny flat where the lady of the house was such an amazing cook. She made her own wine that tasted like raspberry cordial – very sweet and lethal. But she also made this spiced sponge cake that was topped with uncooked meringue. I was always fascinated with the fact that it was uncooked because I had never seen that done before or since. There was a layer underneath the meringue that I suspected was made up of the raw yolk mixed with caster sugar. It was a cake I have never forgotten, nor the amazing lady who cooked and shared so many wonderful meals with me.
What a beautiful cake – just perfect for Mother’s Day!!!
this cake is so pretty lorraine i luv it!
That cake looks so fluffy and delicious. Nice work!
I could imagine a big mess trying to eat it
Beautiful cake, but I loved the story even more!
Love this, it looks great!!
O wow. What a magic cake! I will be making this one for sure… Thanks
What a lovely cake for Mothers Day. Im posting with rhubarb this week too, great minds really must think alike!I’ve not had trouble with emails, but have said uncomplimentary things about my mother begore I realising I hadn’t hung the phone up properly and she was still listening!!!
Cake looks gorgeous!! I voted for you ages ago. Goodluck x
voted. good luck. can’t resist a meringue!
What a gorgeous cake and it’s something a little bit different too. I love the pink meringue cloud topping.
LOVE rhubarb, thank you for posting the recipe up! I’m going to try and make it if I end up finding the time + ingredients by Mother’s Day :]
x
Voted for you too!
What a lovely cake to make not only for Mother’s Day but the whole year through! WHOO HOO!
oh my goodness, this is amazing, i want one for mothers day….
All I can say is your mum must be so proud of you.
Fantastic height on that meringue!
Oh, the good ol’ reply (or reply all!) instead of forward… so dangerous.
Lol @ you sending the email to the wrong person. Iv done that at work before and as soon as you find out, your heart sinks lol. Im always so paranoid these days!
My mum has to work on Mothers day (poor thing) so I think this cake might just be the thing to make her feel better
That sounds absolutely perfect for my plans! Question: Would strawberries make a good addition, or too much?
Fabulous – my favourite combination is rhubarb mixed with something sweet (e.g. the rhubarb choc-tops at the Dendy cinema).
I once experienced the sensation “my blood ran cold” when I accidentally included the wrong person in my email. It’s a term often used, but believe me, it can really happen.
Love the cake – especially the marbled top. And you have my vote. Good luck!
Can I say yum?!?
I haven’t had anything with rhubarb in ages…my grandmother used to do rhubarb & apple for dessert, and we all loved it!
I think my biggest email mishap would be when I was emailing a couple of publishers with a book idea. I addressed the email to one publisher, but accidentally sent it to the other publisher!! Needless to say they said a big fat NO to my proposal, adding “We aren’t the publisher you were looking for anyway!” OOPS!!!! It was the most embarrassed I’ve been for a long time!!
Wow, how lovely does this look? Very Royal Wedding appropriate…pity I missed all that…
I really like it how you put the cup measurements as well as the weight – I love not having to get out the scales when I bake
That is a gorgeous cake! I think I know how to solve the meringue thing if you didn’t feel like eating raw meringue, make 7 minute frosting (wonder if that would be too sweet though). I’ve got to try this out, maybe make it for myself on Mother’s Day
I must admit I’m extremely careful on email, and try never to respond immediately if I can help it. But my mum sent round a mildly embarrassing (for her) all-rounder when she was first trying to get the hang of email. Poor dear.
~~~Absoutely, Utterly Glorious.
xx
You mean I can have my cake and eat it, too?
This is what your blog is like, Lorraine.
The meringue is like a sugary pink cloud of happiness & love.
I think I shall make it for the best mother in the world.
Mine!!!
The cake looks lovely…good for an afternoon tea! I haven’t had any major email mishaps so far…hopefully it stays that way! And good luck in the comp
Such a pretty cake, I love the pairing of meringue and rhubarb, just delightful!
‘Reply’ or ‘Forward’ – if you out there in cyberspace have not mixed those two up whilst in a hurry you deserve a medal! Oops, when a second later you realize – CAN it be embarrassing >:0!
I Do like rhubarb and the cake looks pretty and feminine and half-way to being ‘healthy’, so it goes into THE BOOK!
Only six more sleeps <3!
Rhubarb, cake & meringue are some of my favourites! Your cake looks beautiful. I can imagine how nice it would be on Mother’s Day (or any day) with a pot of tea
I’ve never had an email incident, but a girl at work accidentally sent a bitchy email to the colleague she was writing about. Awkward.
You know, I’m actually not a big cake person myself, but pile on a wealth of meringue and I’m there! Plus, it’s so preeeetty
Oh, haven’t we all been there? Once someone sent an inappropriate email company-wide, which is definitely horrifying. Yikes! Bet a piece of cake would’ve made her feel better. Lovely color on the meringue!
That is such a gorgeous cake, Lorraine! Has my vote. You also have my vote =)
my meringue is never a ‘dome’ shape after its baked
always collapes some way or another haha! so jealous that u can get it so perfectly round!
Hi Sugarpuffi-Thanks! But I think the thing is that this is only very lightly cooked. If they’re cooked for longer they usually collapse a little
That looks spectacular! Lol at your email mishap, lucky it wasn’t too bad!
looks yum! must try
Love the way you style, NQN!
This is gorgeous! I love the pink meringue!
Lorraine, it looks so pretty.
Oh yum and what a funny story!! Good to know the recipes work from such a gorgeous cookbook! I love Fleur Wood. Sigh.
The rhubarb creams looks just devine!!
I implemented this recipee and it’s awesome. I have one happy hubby.
Fabulous cake!
That’s like when my co-worker stole my peanut butter and I sent out an e-mail offering a reward for it. I was MAD!
That meringue looks so pretty!!! Do egg whites freeze well?
I think this cake is absolutely gorgeous! My own mother doesn’t seem to be one that is understanding, probably because of the cultural gap between us. The future MIL though absolutely adores me, I could imagine her eyes lighting up if I showed up at her place with this little number!
Wow! This cake looks amazing
I love the colours.
hehe oh Lorraine, you’re always so entertaining – you write your tales so well
I can’t think of any funny email mishaps myself. Perhaps I’m due for one! This cake looks absolutely stunning! Blush and perfect. Another true beauty.
Heidi xo
Gorgeous rhubarb & heavenly meringue cake, Lorraine!
I once received a sexy text that was intended for someone else…how disappointing!
PS. I just voted for you in the People’s Choice Awards.
NQN deserves the royal treatment
))
I am sure I could do this as a Father’s Day cake? I know Mac would appreciate it as he is the rhubarb fanatic in our family, but it looks just so pretty. Boys like pretty stuff too?
Aaah, what a funny story, Lorraine! I’m glad she could find the humor in it though.
This cake is absolutely breathtaking…my mom would go crazy for it!
P.S. I’m off to go vote!
Oh I love the book this recipe came out of
I picked my self up a copy after seeing it on a friends mum’s coffee table! Makes me want to have flashy dinner parties 
My most recent mishap was via text message. Husband was driving elderly baby sitter home after a night on the town…and I sent him a wine-induced message…except I sent it to her by mistake…oops! I feel embarassed just remembering it…
Nom, nom, nom! So pretty and delicious!
OMG! That is hilarious…. U must have died…. Soooooo lucky u got away with it, did the emailing continue? Or she got the point, she was a bit funny with all that extra emailing? Lol… Very amusing. Now NQN, this cake looks AMAZING, so pretty. I love it. I shall make a mini version of.
I’ve never had an emailing mishap, but def had a SMS mishap, had to pretend drunk and send like 20 messages that were all very cryptic.
Beautiful cake, I don’t know how any mother could be anything but thrilled to get a cake like this.
I like your email story, thank God, I haven’t had an email mishap… yet.
*kisses* HH
I love the colour! Great job on assembling it as well
It looks just ready to be eaten right away!
Thankfully, I haven’t had an email incident like this. I have sent a few sms to others by mistake though, and boy was it embarrassing.
I never realised Mother’s Day is this weekend. Now I’m starting to get a little panicky.
This looks like a beautiful creation for moms to have:)I often forget how wonderful rhubarbs are in desserts.
Beautiful cake. And such a funny story! I saw myself in that story and cringed along with you… I think we all did.
Lorraine, this reminds me of blitz torte! Your cake do looks extremely decadent and whimsical at the same time! Yum, yum, YUMMMMMM!
The cake looks beautiful! Especially after it’s cut, because I can see the layers inside
. The story in the office is funny, I am glad I have never sent ‘wrong’ emails to anyone 
.
Wow Lorraine, that is a stunner! Great story too!
Oh Lorraine, this post made me laugh out loud! I always dread the ‘reply instead of forward’ moment! Although thankfully, I can’t recall having had any!
And this cake looks *so* pretty! Does it taste as good as it looks? I’m dying to see the Fleur Wood book, but it’s impossible to track down over here.
Hope everything is well sweetheart!!
Briony xx
Ooh, this cake looks delicious. I love rhubarb!
I was going for an interview, and my flat-mate “replied all” to a joke e-mail (that went to my colleagues) saying “good luck for today”. I had to tell the work people I was going on a date!!
believe it or not, i only tried rhubarb for the first time not too long ago and i’ve decided that i’m smitten. this is a lovely cake, lorraine!
Hi chopinandmysaucepan-Hehe that she was!
Hi Xiaolu-thanks me too! it’s just in season now too
Hi Tuty-Thanks so much Tuty on both counts!
Hi Noelene-Thankyou!
Oh they’re very easy, just make sure there’s no egg yolk in the whites and the bowl and mixers are very clean 
Hi Rosa-thanks Rosa!
Hi Lisa-Thankyou Lisa
Hi Miss T-Oh good, I feel better when I read others have done it! Hehe now that’s an idea1
xxx
Hi mum-thanks mum! I wish I could send it to you!
xxx
Hi Michelle-Oh you could do this without the meringue top too
Hi Cakelaw-I hope so!
Isn’t it mortifying!?
Hi Maria-Oh no, that is so close-too close for comfort I’ll bet!
Thankyou!
Hi Johanna-haha yes cake goes very well with meringue!
Absolutely! It always seems to happen with the most scandalous work emails 
Hi Carolyn-Oh yes true this is like a rhubarb meringue pie
Hi Theresa-Thankyou!
Wow she sounds amazing! Spicing the sponge cake is a great idea too! What lovely memories 
Hi Cate-Thankyou so much Cate, you are too kind
Hi Betty-Thanks very much Betty!
Hi Apple-Thanks Apple! It was so light I ate two pieces
Hi Celia-haha thanks! I wonder if she has read my story
Hi Sarah-Thankyou Sarah!
Hi Gaille-aww shucks thankyou! I love the description of magic cake
I hope you like it!
Hi Rebecca-Thanks so much!
Absolutely, rhubarb is so lovely and in season 
Oh dear, that’s no good at all! Was she understanding? 
Hi The Food Mentalist-thankyou so much!
x
Hi nuta-Thanks so much!
Hi Jennifer-Thankyou Jennifer, I loved how it looked too
Hi Helen-Me too!
Oh fabulous, well good luck doing it! 
Hi Joanne-Thankyou!
And yes very true, you could make this any time of the year 
Hi muppy-I hope someone makes it for you Muppy!
Hi Angela-Aww thanks Angela, you are too sweet!
Hi Tina-Thankyou! I was so relieved when it whipped up!
I know, the two buttons should be totally far apart from each other!
Hi Nic-I know, I wish you could retract emails! Oh the poor thing! What a great idea to make her this!
Hi Ophelia-Wonderful!
And I bet strawberries would do wonderfully-strawberry and rhubarb are great partners.
Hi margie-ooh did you say rhubarb choc tops? I’m so there! I love the choc tops at the Dendy! Oh yes it describes the feelings to a tee!
Hi Corrie-Thanks Corrie love!
Hi Liv-Thankyou!
Oh that sounds so delicious! Oh no, what a shame! How embarrassing 
Hi Tenina-Hehe thankyou! Oh you missed it?
Hi Faith-Thanks! I try to! I like using cups too
Hi shaz-Thanks Shaz
Oh interesting, I wonder how that would taste. It might be quite sweet but nice! 
Absolutely! Oh no, I think I’ve done that too 
Hi kim-thankyou lovely Kim!
Absolutely you can! how lovely! I bet she adores it because it was made by you! 
xxx
Hi Rebecca-Thankyou! Oh good for you! I wish I could say the same!
Thankyou!
Hi 5 Star Foodie-Thanks Natasha!
Hi EHA-I agree!
It’s terribly embarrassing isn’t it 
Yes it’s not so bad is it? 
Wonderful!
Hi Chanel-Thankyou so much!
Oh yes a lovely pot of tea would really round it out beautifully! Ack! That’s terrible for her! 
Hi Hannah-hehe you can have the meringue layer!
Hi The Duo Dishes-Hehe yes more than we’d want to be
Oh dear, all staffers are so dangerous! Thankyou! 
Hi Lucy-Thanks lovely Lucy!
Hi Phunk-Thankyou!
I know, I was very lucky 
Hi idontcryieat-Thankyou so much! I love buying props
hi Maris-Thanks Maris-I do love pink too
Hi Dumpling Girl-Thanks, you are too kind!
Hi Mrs Bok-I know, I was honestly so surprised that it worked but happy that it did
Hi bec-Thankyou! I just wanted to eat it by the tablespoon ful!
Hi welder-Ahh wonderful! I’m so glad
Hi dbb-Thankyou so much!
Hi Blond Duck-No way! How crazy!
Hi Tammi-Thanks! Yep they freeze really well
Hi angie-Thanks Angie! Oh what a shame although it sounds like your MIL is making up for it!
Hi Claire-Thanks so much Claire!
Hi Heidi-Thanks Heidi, you are so sweet to say that!
Oh no you’re obviously very lucky or careful with your email sending! Thankyou 
xxx
Hi Jaqi-Thankyou Jaqi!
Oh how hilarious! That’s funny 
Thankyou for your vote and well wishes! 
Hi Sara-Oh of course! Sounds like a great plan! And why not!
Hi Faith-Thanks Faith!
I was so relieved that she could too 
Thanks for your vote!
Hi Danielle-It’s a pretty one isn’t it! Me too
Hi Nuts about food-haha that’s hilarious! Very funny indeed
And I’m sure I’ve done something similar! 
Hi YaYa-Thanks so much Yaya!
Hi Anna-It was terrifying because she wasn’t known for her sense of humour!
She still sent them I’m afraid. I’m sure she still is sending all staffers today 
Haha how funny, was that to cover it up? 
Hi Heavenly Housewife-Thankyou!
Lucky you! I wish I could say the same 
xxx
Hi Min-THankyou!
Absolutely we dug in right away 
Hi Kayla-Ahh easy to do especially with my phone (which I can’t figure out
). oh no! Well you can do this with a bought sponge I’m sure! 
Hi Mindy-Thankyou!
I’m quite comforted that others have done it too. I feel like I’m in good company 
Hi Rylan-Oh blitz torte? I must look that up now!
Thankyou!
Hi Cooking Gallery-Thankyou!
Yes I always try and show the inside if I can (but sometimes it’s hard if you’re giving it to someone 
). Good for you! 
Hi Avanika-Thanks Avanika!
Hi Briony-hehe thankyou!
I think because you dread it you don’t do it! 
It was really tasty. Oh do you want me to send you over one? I think you’d love it! xxx
Hi Loll-Thanks Loll! Oh no, that’s no good at all! Good save!
Hi grace-Better late than never right!
Thankyou! 
Beautiful cake Lorraine! Argh, something similar happened to me too, now I always check twice or more before sending out emails!
The meringue looks really yummy – the marbling from the rhubarb makes it additionally delectable! I’ve had many an email mishap myself – I can’t remember specific incidents, but among some, I’ve accidentally leaked out what’s supposed to be a surprise party to the “surprisee” :/
That cake sure does look amazing. I haven’t actually accidentally replied to someone I didn’t intend to, but I have had many times where I have hit the sent button and had a moment of dread that I sent it to the wrong person… oh how awful that feeling is..
What a wonderful cake! If one of my daughters make this for me for Mother’s Day , I’ll sit down and eat the lot!!!!
This cake is GORGEOUS! I would just want to stare at it for quite awhile before cutting into it, but of course I would:)
Thank goodness I’ve never had an email snafu, but in the OLD days (7th grade) my substitute teacher grabbed my note that I wrote to my friends and read it aloud to the entire class! I was mortified!
what a pretty cake! good luck with the aussie blogger award!! i’m sure you will win
Hi Lorraine, I made this cake for Mother’s Day yesterday – I didn’t have any, as I was too full from dinner (maybe tonight)but the rest of the family loved it! I noticed that you hadn’t put in what temperature the oven should be at when you cook the Meringue? I used 140deg (fan-forced) but it didn’t brown at all, so I put in in again at 150deg (Conventional heat)for another 5 mins. The Meringue didn’t look as nice as yours! I was wondering if you could skip cooking it? We have a cake shop locally and they make a Coconut Meringue Cake where it is totally covered in Meringue and it is uncooked – tastes fine as the sugar is completely dissolved! Thankyou! Looking forward to your book! J
I want a piece of the meringue cake so badly! Did I mention that I LOVE cake?
I only tried rhubarb for the first time not too long ago and i’ve decided that i’m smitten. this is a lovely cake, lorraine!
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