A textural masterpiece, this twice-baked, two-layered deal with combines white cake with an ethereal Vanilla Meringue. The moist cake and crunchy meringue must be baked individually because of completely different baking occasions, so we bake the cake first, then high it with meringue and bake a second time. Our Brown Sugar Rum Sauce poured over the meringue after baking brings buttery, boozy taste to spherical out the dessert.
Twice-Baked Meringue Cake
Makes 1 (9-inch) cake
- ½ cup (113 grams) unsalted butter, softened
- 1 cup plus 2 tablespoons (224 grams) granulated sugar
- 1¾ cups (219 grams) cake flour
- 2 teaspoons (10 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- ½ cup (120 grams) complete milk, room temperature
- 3 tablespoons (45 grams) darkish spiced rum
- 4 giant egg whites (120 grams), room temperature
- Vanilla Meringue (recipe follows)
- Brown Sugar Rum Sauce (recipe follows)
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Preheat oven to 350°F (180°C). Butter and flour a 9-inch springform pan. (See Notes.)
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium velocity till fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.
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In a medium bowl, sift collectively flour, baking powder, and salt. In a small bowl, mix milk and rum. With mixer on low velocity, regularly add flour combination to butter combination alternately with milk combination, starting and ending with flour combination, beating simply till mixed after every addition. Switch batter to a big bowl; put aside.
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Clear bowl of stand mixer. Utilizing the whisk attachment, beat egg whites at excessive velocity till stiff peaks type, about 2 minutes. Gently fold half of egg whites into batter. Fold in remaining egg whites. Pour batter into ready pan, smoothing high if essential.
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Bake till a picket decide inserted in middle comes out clear, 25 to half-hour. Let cool in pan for quarter-hour. (You don’t want the cake to chill utterly. If utterly cool, it’ll have an effect on the bake time for the meringue.) Run a knife round edges of pan. Open pan, and place strips of parchment paper round cake, letting an extra of 2½ inches lengthen up sides. Shut pan again round cake.
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Spoon about one-third of Vanilla Meringue on high of cake. (You wish to deal with the meringue as little as doable, so this doesn’t must be a measured quantity.) Unfold into a fair layer. Spoon remaining Vanilla Meringue in middle of cake, and gently unfold round middle of cake so there may be much less meringue on outdoors edge, leaving a couple of ¼ inch border between meringue layer and cake pan. (If there may be an excessive amount of meringue pushed to outdoors edge, the meringue might collapse when out of the oven.)
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Return cake to oven, and loosely cowl with foil; instantly cut back oven temperature to 325°F (170°C). Bake for quarter-hour. Cut back oven temperature to 300°F (150°C), and bake till meringue is dry to the contact, 30 to 35 minutes extra. Let cool utterly in pan. Serve with Brown Sugar Rum Sauce.
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Vanilla Meringue
Makes about 3 cups
- 3 giant egg whites (90 grams), room temperature
- ¾ cup (150 grams) granulated sugar
- ¾ teaspoon (3.75 grams) apple cider vinegar
- ¼ teaspoon (1 gram) vanilla extract
- 2 teaspoons (6 grams) cornstarch
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Within the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at excessive velocity till stiff peaks type, about 2 minutes. Add sugar, 1 tablespoon (12 grams) at a time, beating every addition for 30 seconds earlier than including the following. As soon as all sugar has been added, scrape sides of bowl. Proceed beating till sugar is dissolved, 7 to eight minutes. (To check meringue for doneness, rub a small quantity between two fingers; in the event you really feel any sugar granules, it isn’t prepared. It ought to really feel utterly clean.) Add vinegar and vanilla, beating till mixed. Sift cornstarch over meringue combination, and beat till mixed. Use instantly.
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Brown Sugar Rum Sauce
Makes about ¾ cup
- ¼ cup (57 grams) unsalted butter
- ½ cup (110 grams) firmly packed gentle brown sugar
- ¼ teaspoon kosher salt
- ¼ cup (60 grams) heavy whipping cream
- 1 tablespoon (15 grams) darkish spiced rum
- 1 teaspoon (4 grams) vanilla extract
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In a small saucepan, soften butter over medium warmth. Whisk in brown sugar and salt. Add cream, rum, and vanilla, and produce to a boil. Prepare dinner for 3 minutes, stirring always. Take away from warmth, and let cool to room temperature.
