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Peaches and cream meringue cake

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.

You'll need

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.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Feb 2010

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