Toasted Meringue Cake
A luscious toasted meringue cake featuring a tender layer of sponge enriched with walnuts and spiced with cinnamon and cloves. Topped with a toasted meringue, this dessert offers a delightful contrast of crunchy and creamy textures, perfect for special occasions or a decadent treat for dessert enthusiasts.
Ingredients
Instructions
- Cream the shortening in a mixing bowl, then add 2 cups of brown sugar and beat until well combined.
- Add 2 egg whites and 4 yolks to the mixture and mix thoroughly.
- Sift together the cake flour, salt, baking powder, soda, cloves, and cinnamon in a separate bowl.
- Gradually add the sifted flour mixture alternately with buttermilk to the creamed mixture, mixing well after each addition.
- Fold in the chopped walnuts into the batter.
- Pour the batter into a prepared cake pan and bake at 350°F (175°C) until a toothpick inserted into the center comes out clean.
- Prepare a meringue by beating egg whites until stiff peaks form, then gradually add remaining sugar.
- Spread the meringue over the cooled cake and toast until golden brown.
- Serve slices of the toasted meringue cake and enjoy.
Tips & Substitutions
For a lighter meringue, ensure your mixing bowl is completely clean and free of grease before beating the egg whites. If you don't have cake flour, you can make a substitute by using all-purpose flour and removing 2 tablespoons per cup and replacing it with cornstarch. For added flavor, consider using chopped pecans instead of walnuts.
Serving Suggestions
Serve this toasted meringue cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with a cup of coffee or tea. For an added twist, consider enjoying it alongside Peppy Cheese Dip for a savory-sweet experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place slices in a microwave for about 15-20 seconds or in an oven at 350°F (175°C) for 5-10 minutes until warmed through. Be cautious not to overheat to prevent the meringue from becoming soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Toasted Meringue Cake contains roughly 932 calories, with 20g protein, 164g carbohydrates, and 36g fat. It is an excellent source of dietary fiber (124% of the Daily Value), iron (104% of the Daily Value), and calcium (55% of the Daily Value). Note that it is relatively high in sodium, at 1348mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular sugar instead of brown sugar?
Yes, you can substitute regular granulated sugar for brown sugar. However, note that brown sugar adds moisture and a richer flavor due to its molasses content, so the cake may be slightly different in texture and taste.
What can I use if I don't have buttermilk?
If you don't have buttermilk, you can easily make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for about 5 minutes before using it in the recipe.
How can I prevent the meringue from weeping?
To prevent the meringue from weeping, make sure to bake the meringue until it is fully set and toasted. Additionally, ensure the cake is completely cooled before spreading the meringue on top, as any residual heat can cause moisture buildup.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).