The Rhubarb Ginger Meringue Cake Recipe is a classic combination makes a tasty filling for this unusual cake.
For the meringues:
4 egg whites, at room temperature
pinch of salt
about 1 cup sugar
For the filling:
1lb 5oz (600g) rhubarb, chopped
1⁄3 cup sugar
4 pieces ginger, chopped
½ tsp ground ginger
1 cup heavy cream
confectioner’s sugar, to dust
1 Preheat the oven to 350°F (180°C).
2 Line 2 baking sheets with parchment paper.
3 Whisk the egg whites, salt, and ½ cup of the sugar in a large, clean bowl until stiff, glossy peaks form. Fold in the rest of the sugar a spoonful at a time.
4 Divide the meringue between the baking sheets and spread into 7in (18cm) circles.
5 Bake for 5 minutes, then reduce the oven temperature to 250°F (120°C) and bake for 1 hour.
6 Open the oven door and leave the meringue to cool completely.
7 Meanwhile, put the rhubarb, sugar, ginger, ground ginger, and a splash of water in a saucepan and cook, covered over low heat for 20 minutes, or until soft.
8 Allow to cool. If too wet, drain to get rid of some of the liquid, and chill until required. Whip the cream and fold in the rhubarb.
9 Place 1 meringue on a serving plate, spread it with rhubarb and ginger filling, and top with the remaining meringue.
10 Dust with confectioner’s sugar and serve. PREPARE AHEAD The meringue bases will keep in a dry, airtight container for 1 week.
|Rhubarb Ginger Meringue Cake Recipe|