Today's Tasty Pick: Crispy meringue cake

Start your week with sugar—and a little crunch!

There’s no better way to beat those Monday blues than with a slice of crispy meringue cake. Light, airy, and perfectly sweet, this treat melts in your mouth and puts a smile on your face.

Whether you are powering through emails or dreaming of the weekend, let this fluffy delight be your secret weapon to making Monday a little more magical. Who says the best part of your week can’t start on day one?

How to make a Crispy meringue cake

Serves: 12
Preparation time: 30 Minutes
Cooking time: 45 Minutes
Cost per recipe: Serves 12 under R70

Ingredients:
For the Cake:

125 ml (½ cup) softened baking margarine
180 ml (¾ cup) sugar
2 eggs
5 ml (1 tsp) vanilla essence
60 ml (¼ cup) plain yoghurt
250 ml (1 cup) self-raising flour
2.5 ml (½ tsp) salt

For the Meringue:

3 egg whites
2.5 ml (½ tsp) cream of tartar
180 ml (¾ cup) castor sugar
Icing sugar, for dusting

Method:

For the cake, preheat the oven to 180°C. Line a deep 19 cm springform cake tin with baking paper.
Beat together the margarine and sugar until creamy.
Add the eggs, one at a time, beating until incorporated. Beat in the vanilla and yoghurt until combined. Fold in the flour and salt until smooth.
Spread into the prepared tin. Bake for about 15 minutes or until the cake is puffed up and slightly golden.
Meanwhile, for the meringue, beat the egg whites until foamy. Beat in the cream of tartar until soft peaks form. Slowly add the castor sugar while beating until glossy with medium peaks.
Working quickly, carefully spread the meringue evenly over the top of the cake. Bake for about 30 minutes or until the meringue is crisp. Cool. Turn out onto a cake stand and dust with icing sugar.

*The image and recipe were supplied by The South African Poultry Association

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