Crunchy Coffee Meringue Cake
found in Baking - Cakes
 | 8 SPs |  | Vegetarian |  | Nut Free |
Prep: 15 minutes
Cook: 35 minutes
Difficulty:
Moderate
This unique cake looks and tastes spectacular! Try making it for a special occasion.
Ingredients
- 10 sprays calorie controlled cooking spray
- 100g low-fat spread
- 2 eggs
- 100g flour (self raising)
- 1⁄2 tsp baking powder
- 2 tsp instant coffee powder
- 80g golden caster sugar
- 80g caster sugar
- 2 egg whites
- 2 tbsp artificial sweetener
- 80g mascarpone
- 50g icing sugar
- 4 tsp cocoa powder
For The Meringue
For The Filling
Directions
1
Preheat the oven to 180°C / 160°C (fan oven) / 360°F / Gas Mark 4. Mist a cake tin with cooking spray. Trace the outline of the tin on baking paper and put on a baking sheet.
2
Make the meringue. In a bowl, whisk the egg whites until stiff. Add half the sugar and half the sweetener and continue to whisk until the mixture forms stiff peaks. Repeat with the remaining sugar and sweetener. Gently fold in 1 teaspoon of the coffee liquid. Spoon the meringue onto the baking paper, within the traced circle. Set aside while you make the cake.
3
In a bowl, beat together the spread and sugar until pale and fluffy, then gradually beat in the eggs until well combined. Gently fold in the flour, baking powder and remaining coffee, then pour into the prepared tin.
4
Bake the cake and the meringue for 20 minutes. Remove the cake from the oven and turn onto a wire rack to cool. Cook the meringue for a further 10-15 minutes. Set aside to cool.
5
For the filling, beat together all the ingredients until smooth. Spoon the filling over the sponge and top with the meringue.
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