It’s nearly midnight, 3 minutes until Easter Sunday and I’m attempting to put my first recipe up on the blog. I have to be honest – I’ve spent too much time playing with the layout! (But… ooohh shiney!!)
Anyways – the family got together on Good Friday for lunch and I made a cake. Now when it comes to family occasions I have to follow some pretty strict dietary restrictions depending on who is going to be there. This time it was dairy and nut free. I wanted a cake and I wanted a topping, but buttercream and cream cheese were out of the question. Something that was in keeping with Easter. Eggs. Eggs… What to do… What to do….
Bake it with meringue on top of course!
As you’re baking the cake at the same time as cooking the meringue, the trick to this cake is a nice slow cook in a cooler than normal oven.
Orange Chiffon Cake with Meringue Topping (Dairy Free)
- 1/2 cup castor sugar
- 2 teaspoons baking powder
- 1/4 cup of vegetable oil (I use sunflower)
- 1 cup of self-raising flour
- pinch of salt
- grated rind of 1 orange
- 90ml orange juice (roughly the juice of two oranges)
- 1 teaspoon of lemon juice
- 1 teaspoon of vanilla extract
- 3 eggs – separated into yolks and whites
- 4 egg whites (I used the leftover yolk for an omelette, mixed with milk)
- 1/4 cup of castor sugar
- Turn your oven to 180°C / 160 °C (fan) / 350 °F / gas mark 4
- Lightly grease a 8 inch / 20 cm cake tin. Important: your tin needs to be deep, at least 4 inches, and also needs to have either a loose bottom or a spring release as you cannot tip this cake upside down to get it out the tin!
- Mix all the cake ingredients together, except the 3 egg whites, in a large bowl with a wooden spoon
- In another bowl beat the 3 egg whites until you have stiff peaks
- Gently fold the egg whites into the cake batter, taking care to mix well but not lose the air out of the eggs
- Pour into your prepared tin, set to one side
- In the bowl that you used to beat your egg whites, now add the other 4 egg whites
- Beat the egg whites until stiff, then beat in the 1/4 cup of castor sugar
- Pour meringue mixture on top of your cake mixture, take care not to go over the sides
- Bake for 45 minutes
- The meringue will rise and be golden at the end of 45 minutes. Allow the cake to cool in the tin for at least 20 minutes before removing gently onto a rack
- Serve on a cake stand with a pretty ribbon tied around the cake and a nice cup of tea on the side
Note: This cake is best eaten on the day but will keep until the next day if kept in an airtight container. Do not refrigerate – the meringue doesn’t like the cold, honest.
This cake is really light with a lovely orange taste and the meringue as a topping works perfectly as it is sweet and marshmallowy.
I hope that you have a lovely weekend and maybe just give cake and meringue a try.