Penguin Books Australia

Free recipe from Food, Fashion, Friends by Fleur Wood, Rhubarb Meringue Cake, page 18.

250 g (1 2/3 cups) plain flour
45 g (1/4 cup) cornflour
3 teaspoons baking powder
200 g butter, softened
440 g (2 cups) caster sugar
2 teaspoons vanilla extract
8 eggs, separated
60 ml (1/4 cup) milk
1 teaspoon rose-pink food colouring

Rhubarb cream
4 stalks rhubarb, chopped into 2 cm pieces
1 vanilla bean, split and seeds scraped
1 tablespoon caster sugar
150 ml thickened cream

Preheat the oven to 180°C. Grease two 22 cm springform tins and line with baking paper.

Sift the flour, cornflour and baking powder into a bowl. In a separate large bowl, cream the butter and 200 g of caster sugar until light and fluffy. Add the vanilla and then the egg yolks one at a time, mixing well after each addition. Alternately fold in the flour mixture and milk. Divide the cake mixture between the two prepared tins and bake for 30 minutes or until a skewer inserted into the middle comes out clean.

Meanwhile, whisk the egg whites until soft peaks form. Gradually add the remaining sugar, continuing to beat until thick and glossy. Fold through the food colouring to create a pink swirl.

Remove the cakes from the oven and allow to cool for 10 minutes and then remove the springform sides. Line a baking tray with baking paper and place one cake on its tin base on the tray. Using a spatula, gently top one sponge with the egg white mixture and create a peaked effect. Return the cake to the oven for 10 minutes or until the egg white is starting to brown. Set aside.

For the rhubarb cream, place the rhubarb, vanilla seeds, sugar and 1 tablespoon of water in a medium saucepan. Cook for 6-8 minutes over medium heat or until the rhubarb has softened. Remove from the heat and allow to cool. Whip the cream in a bowl, then stir through the rhubarb.

Place the plain sponge on a serving platter and dollop over the rhubarb cream. Carefully balance the meringue sponge on top. Serve.

Serves 8