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Rainbow Meringue Cake Recipe

rainbow meringue cake

Rainbow Meringue Cake Recipe

I have a very, very finicky 23 year old son James. He doesn’t like melted cheese. He doesn’t like creamy sauces. He doesn’t really care much for pork or lamb. He doesn’t like peanut butter or licorice. Worst of all, he doesn’t like cake! For someone like me, who loves cooking as much as I do, and loves all kinds of food he’s kind of been a bit of a pain to cook for. Not that I have to worry about it much anymore because now he lives with his girlfriend and she gets all the frustration now instead of me.

Having said that, every year for his birthday has presented a challenge to me. He does have a bit of a ‘thing’ (shhh) for the cookie monster so I have made him giant cookies so he can blow out his candle and one very lop-sided cookie monster cake that I knew he wouldn’t eat but I figured he would get a kick out of seeing anyway.

This year, after seeing how much he loved my Iced Vovo Cake which was made of meringue layers I decided I would do him a Rainbow Meringue Cake and it was a huge hit. This cake is also perfect for anyone who is gluten intolerant! Layered with cream and served with a chocolate sauce, this is simple, looks cool and tastes great.

Ingredients

8 egg whites
2 cups caster sugar
2 tsp vanilla extract
large pinch of cream of tartar
food colouring
500ml thickened cream
2 tbsp icing sugar
Chocolate sauce, to serve

Method

Pre-heat oven to 120C. Line 3 large baking trays with non-stick baking paper.

Beat egg whites with cream of tartar until firm peaks develop then add the sugar a small amount at a time, beating continuously until all the sugar is dissolved. Beat in vanilla.

rainbow meringue cake

Divide the mixture into 6 bowls and colour with red, orange, yellow, blue, green and purple tints mixing well. If you want to be super finicky with exact size circles, use a bowl or small plate to trace two circles onto each sheet of baking paper (and then turn them over or the ink will seep into the egg whites). Otherwise just eyeball it and smooth into round-ish shapes two colours of mixture onto each sheet. Bake for 1 hour, then swap trays around and bake for a further 40 minutes. Turn oven off, leave oven door shut and allow to cool. I did this the night before.

Beat the cream until firm peaks form, add the icing sugar and beat to combine. Lay all the meringue discs onto a work surface and divide the cream evenly over five of them and then stack them up. Slice and serve with chocolate sauce drizzled over the top.

rainbow meringue cake

Rainbow Meringue Cake Recipe

Ingredients

  • 8 egg whites
  • 2 cups caster sugar
  • 2 tsp vanilla extract
  • large pinch of cream of tartar
  • food colouring
  • 500ml thickened cream
  • 2 tbsp icing sugar
  • Chocolate sauce, to serve

Instructions

  1. Pre-heat oven to 120C. Line 3 large baking trays with non-stick baking paper.
  2. Beat egg whites with cream of tartar until firm peaks develop then add the sugar a small amount at a time, beating continuously until all the sugar is dissolved. Beat in vanilla.
  3. Divide the mixture into 6 bowls and colour with red, orange, yellow, blue, green and purple tints mixing well. If you want to be super finicky with exact size circles, use a bowl or small plate to trace two circles onto each sheet of baking paper (and then turn them over or the ink will seep into the egg whites). Otherwise just eyeball it and smooth into round-ish shapes two colours of mixture onto each sheet. Bake for 1 hour, then swap trays around and bake for a further 40 minutes. Turn oven off, leave oven door shut and allow to cool. I did this the night before.
  4. Beat the cream until firm peaks form, add the icing sugar and beat to combine. Lay all the meringue discs onto a work surface and divide the cream evenly over five of them and then stack them up. Slice and serve with chocolate sauce drizzled over the top.
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pink post it note recipe blogger CarolynCarolyn started her blog Pinkpostitnote.com just over a year ago as a way to deal with her obsession of trying new recipes from the copious collection of cookbooks that she owns (and continues to buy). She is particularly fond of “man” food, both cooking it and eating it. She will happily elbow people out of the road at the sight, sound and smell of a pulled pork burger. When she’s not lying awake at 5am wondering if she should buy chooks and a cow to deal with the constant need for eggs and butter, she’s dealing with all the paperwork associated with owning a bunch of tip trucks and her favorite time of the day is wine five o-clock.

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