Peaches and cream meringue cake

AT A GLANCE

  • Serves 8 people

For a fancy dessert, this one ticks all the boxes. Soft meringue is quick to make but fragile, so handle it carefully; this meringue is adapted from a recipe by Christine Manfield. You can strain the peach sauce if you like, but the pink flecks are quite attractive.

  • 6 eggwhites
  • 300 gm caster sugar
  • 2 tsp white vinegar
  • 2 tsp cornflour, sieved
  • For greasing: vegetable oil
  • For dusting: pure icing sugar, sieved
  • 3 peaches, thinly sliced, to serve
  •  
  • Peach sauce
  • 3 peaches, coarsely chopped
  • 100 ml lemon juice
  • 120 gm (2/3 cup) pure icing sugar
  •  
  • Orange-blossom cream
  • 400 ml thickened cream
  • 1 tsp orange-blossom water
01   Preheat oven to 170C. Whisk eggwhite in an electric mixer until stiff peaks form, then gradually add caster sugar, whisking until glossy. Fold in vinegar and cornflour, then spread into a 34cm x 24cm x 3cm tin lined with baking paper and lightly greased. Bake until golden (15 minutes), then cool in tin for 5 minutes. Turn out onto a piece of baking paper dusted heavily with icing sugar and set aside.
02   Meanwhile, for peach sauce, process ingredients in a blender until smooth and refrigerate until required.
03   Meanwhile, for orange-blossom cream, whisk ingredients in a bowl until soft peaks form. Refrigerate until required.
04   Trim edges of meringue, then cut in half widthways and place one half on a serving plate. Scatter half of peaches over, spoon orange-blossom cream on top, sandwich with remaining meringue half, top with remaining peaches and serve with peach sauce. Cake is best eaten within 20 minutes of assembly.

Topics:

EGGS, DESSERT, SUMMER, PEACHES, LEMONS, MODERN AUSTRALIAN, BAKING

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

AIMEE JONES AND LISA FEATHERBY

FEATURED IN

Feb 2010

Feb 2010

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