Monday, 8 August 2011

Triple Decker Sponge with Coffee Meringue

Got bored this weekend. Made a standard vanilla sponge (well... 3. I had enough for 3 7inch tins). Found a recipe on the internet for an intriguing looking topping and so: 



Oh my.

Okay, okay, here's the recipe for the topping. The base was just a boring sponge cake.

Coffee meringue cake topping

  • 1 egg white
  • 90g caster sugar
  • 2.5 tablespoons of golden syrup
  • 1/4 teaspoon salt cream of tartar
  • 1/4 teaspoon salt
  • 2 tablespoons of water 
  • 1 teaspoon of freeze dried/instant coffee
  • 1 teaspoon vanilla extract
  1. Add the coffee to the water and stir until completely dissolved.
  2. Put a pan half full of water on to boil.
  3. In a bowl that fits over the pan (bain Marie style) combine all of the ingredients bar the vanilla.
  4. Place the bowl over the water and beat the mixture thoroughly with an electric mixer until it forms stiff peaks.
  5. Remove from the heat and beat in the vanilla extract.
  6. Spread over your cake and leave to set. For a cappuccino effect, sprinkle over cocoa powder.

Gorgeous! x

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