Her Magazine

Her Magazine June July 2013

Her Magazine is New Zealand’s only women’s business lifestyle magazine! Her Magazine highlights the achievements of successful and rising New Zealand businesswomen. Her Magazine encourages a healthy work/life balance.

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Pink Power -PUFF CAKE A light orange & coconut sponge cake, filled with sweet macerated strawberries and covered in a dreamy meringue icing. SPONGE 1 cup (220g) caster sugar 225g unsalted butter, softened 4 eggs zest of 2 oranges 1 tsp vanilla extract 1½ cups (230g) self-raising flour ¼ cup (35g) cornflour 1 tsp baking powder ½ cup (50g) desiccated coconut 4-5 tsp milk macerated strawberries 2 x 250g punnets strawberries, stems removed, finely chopped ½ cup (80g) icing sugar zest and juice of 1 lemon 1 tsp vanilla extract zest of 1orange juice of ½ an orange meringue icing 4 egg whites 1 cup (220g) caster sugar ¼ tsp cream of tartar pinch of salt 1 tsp vanilla extract 1 x 250g punnet of for garnish Photographer: Sally Greer Preheat oven to 180°C. Grease, line with baking paper and flour two 23cm cake tins. To prepare the sponge: in a food processor bowl place all the ingredients except the milk. Blend well, scraping down the inside of the bowl as needed to ensure there are no lumps and that the mixture is well combined. With the motor running, pour in the milk and blend together lightly to achieve a smooth, dropping consistency. Pour the batter into the prepared tins and bake in the oven for 25-30 minutes or until the sponge is springy to the touch. To prepare the macerated strawberries: in a bowl, combine all of the ingredients. Mix well. Set aside to allow the strawberries to infuse for at least 30 minutes. To prepare the meringue icing: place a saucepan half filled with water over a medium heat and bring to a simmer. In a large, heatproof metal bowl, combine the egg whites, sugar, cream of tartar, salt and vanilla. Place the bowl over the simmering water. Using a hand whisk, gently stir until the sugar has dissolved and the mixture is slightly warmed. Remove from the heat and pour the meringue mixture into a cake mixer bowl; beat on high until stiff peaks are formed. To assemble the cake: drain the strawberries, reserving the liquid. On a cake plate, place one of the sponge cakes and top with the macerated strawberries. Dollop a third of the meringue icing over the strawberries. Lay the second cake on top and spread over the remaining icing, covering the entire cake. Top with a few fresh strawberries and drizzle with some of the reserved syrup from the macerated strawberries. Serve with remaining syrup and strawberries. Note: this cake is best eaten on the day it is made. You can prepare the sponge cakes and macerate the strawberries in advance, but the meringue must be made the day the cake is to be served. www.h e rmagaz in e .co.n z | 79

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