Details page sections
Cakes
Gingerbread Meringue Cake
45 mins
45 mins
Moderate
8-Oct
Keep my screen awake
- Ingredients
- Method
Ingredients
Cake
- 135g butter, cubed
- ⅓ cup Chelsea Golden Syrup (120g)
- ⅔ cup Chelsea Soft Brown Sugar (133g)
- 2 eggs
- 1 ½ cups plain flour (225g)
- 1 ½ tsp baking powder
- 2 Tbsp ground ginger
- 1 tsp mixed spice
- 1 tsp baking soda
- 1 cup milk (250ml)
Filling
- 175g cream cheese
- 175ml cream
- 1 tsp vanilla extract
- ⅓ cup Chelsea Icing Sugar (50g)
Swiss Meringue Topping
- 3 egg whites
- ¾ cup Chelsea Caster Sugar (170g)
- Pinch salt
- 1 tsp vanilla extract
- 2-3 spiced crispy cookies (i.e. Biscoff, gingernuts etc)
Additional tips
NOTES
Cake can be baked a day in advance. Once assembled, it can be chilled briefly if the weather is hot, but is best served within a few hours.
If you prefer a round cake, you could bake in a high-sided 20cm round cake tin instead (cooking time will be 5-10 minutes less).
The gingerbread loaf is also delicious by itself, sliced and served warm with butter!
Reviews
What did you think of this recipe?
Method
Cake : Preheat oven to 190°C conventional / 170°C fan bake. Grease a loaf tin (approximately 23cm x 13cm) and line with baking paper.
In a large microwave-safe bowl or saucepan, melt butter and golden syrup together. Remove from heat and stir in sugar. Add eggs and mix well.
Sift in flour, baking powder, ginger and mixed spice. Stir to combine.
Dissolve baking soda in milk, then stir into mixture (will be quite runny).
Pour into prepared tin and bake for 40-45 minutes, or until cooked through (a skewer inserted in the centre should come out with just a few moist crumbs attached). Place in tin on a wire rack to cool completely.
Filling : Using an electric beater or stand mixer, beat cream cheese until smooth. With the mixer running, gradually beat in cream and vanilla. Sift in icing sugar and beat until mixture forms medium peaks (it should be firmer than regular whipped cream).
Slice through the cooled gingerbread loaf horizontally, to form two even layers. Spread the filling on top of the bottom layer, then place the second layer on top.
Swiss Meringue Topping : Place egg whites, sugar and salt in a large metal bowl. Fill a saucepan with a few centimetres of water and bring to a simmer. Set the bowl of egg whites over the simmering water, ensuring the water doesn't touch the bottom of the bowl.
Gently stir the mixture until the egg whites are very warm to the touch and sugar has dissolved (about 4 minutes).
Remove from heat and, using a powerful electric beater or stand mixer, beat on medium-low, until foamy. Increase speed to high, beating until the mixture reaches stiff peaks. The bottom and sides of the bowl should no longer feel warm to the touch. Add the vanilla and beat for a few seconds to combine.
Spoon meringue on top of cake and use a spoon or fork to create your desired shape/pattern. Use a blow torch to torch the meringue.
Additional tips
NOTES
Cake can be baked a day in advance. Once assembled, it can be chilled briefly if the weather is hot, but is best served within a few hours.
If you prefer a round cake, you could bake in a high-sided 20cm round cake tin instead (cooking time will be 5-10 minutes less).
The gingerbread loaf is also delicious by itself, sliced and served warm with butter!
Reviews
What did you think of this recipe?
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt