Rosy Rhubarb Meringue Cake: Sky High Dessert Recipe

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

Step 1 - Preheat the oven to 180C/350F. Grease two 22cms springform tins and line the base and sides with baking paper.

Step 2 - Sift the flour, cornflour, baking powder into a bowl and set aside.

Step 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.

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Step 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.

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Step 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.

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Step 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.

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Step 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.

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Step 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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