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Italian Meringue Cake

A show-stopping dessert featuring a pillowy angel cake layered with tangy raspberry and crowned with a glossy Italian meringue.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Cake, Dessert
Cuisine: French, Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake Base
  • 12 large egg whites, room temperature Bring to room temperature for maximum volume.
  • 1 tsp cream of tartar
  • 2 tsp vanilla extract, divided
  • 1 1/4 cups superfine sugar, divided Use superfine for a silkier meringue.
  • 1 cup all-purpose flour Sift for easy folding.
For the Filling
  • 2 cups mascarpone
  • 1 1/2 cups pouring cream
  • 1 cup prepared raspberry preserves
For the Italian Meringue
  • 1/3 cup water
  • 150 ml egg whites (about 4 eggs) Used for the meringue.

Method
 

Preparation of Cake Base
  1. Preheat your oven to 180 degrees C (350 degrees F).
  2. In the bowl of an electric mixer, whisk 12 egg whites and 1 tsp cream of tartar on high speed until soft peaks form.
  3. Gradually add 1 tsp vanilla extract and 3/4 cup superfine sugar while whisking until thick and glossy.
  4. Transfer to a large bowl. In a separate bowl, sift together 1 cup flour and the remaining 1/2 cup superfine sugar, sifting 2 more times for easy folding.
  5. Gently mix the flour mixture into the egg whites and spoon the batter into an ungreased angel food cake tin.
  6. Bake for about 30 minutes until the cake pulls away from the tin. Invert the tin and cool for 1 hour.
  7. Loosen edges and remove the cake. Slice the cake into 3 layers.
Preparation of Filling
  1. In an electric mixer, whip mascarpone, pouring cream, and remaining vanilla until stiff peaks form.
Assembly of Cake
  1. On a cake stand, layer with raspberry preserves and mascarpone cream, repeating with the next cake layer.
Preparation of Italian Meringue
  1. Combine water, cream of tartar, and 1 cup superfine sugar in a saucepan, heat until dissolved, then boil for 4 minutes.
  2. Whisk egg whites until stiff peaks, gradually add remaining sugar while whisking, pour in the hot syrup, and whisk until glossy.
  3. Spread meringue on the cake and serve immediately or refrigerate for up to two hours before serving.

Notes

Slice with a hot, dry knife for clean layers. Serve with espresso or bright, floral tea. For a smoky finish, make individual portions in ramekins and torch the meringue.