This is probably one of the easiest cakes you will ever make. And it’s low in calories and gluten free! In New Zealand and Australia it is very popular during the summer months – especially on Christmas. It is a delectable, fruity light summer cake perfect for those warmer days.
What you need
- 6 x eggs (at room temperature)
- 350g of sugar
- 2 tsp maizena / cornflour
- 1 tbsp hot water
- 1 tsp vanilla extract
- 1 tsp vinegar
- whipped cream (enough to cover a 24cm cake)
- golden & green kiwi fruit
- (optional) passionfruit in between
- (optional) raspberries
Preheat oven to 110 C. Make sure your bowl and whisk are perfectly clean as the egg white won’t stiffen up if they aren’t! Whisk eggs until soft peaks form and when you tilt the bowl nothing falls out. Gradually add sugar while you mix the eggwhites. Add the cornflour together with the rest of the sugar. Mix the vinegar, vanilla and hot water (boiling) together and add it to the mixture mixing a bit more.
Draw a 24cm circle on a piece of baking paper (use a cake pan for help). Spoon the meringue into the circle and build a ‘cake’ keeping within the circle.
Cook for 80min. When it is baked, switch off the oven and leave to cool for at least 2 hours or overnight (no need to open the oven door).
Put finished meringue on a serving plate (up side down – with baking paper facing up), peel off baking paper and add whipped cream & decorate with fruit. I love the version with kiwi and passionfruit drizzled all over.