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.
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