Italian Meringue Cake
A light and airy Italian meringue cake with a delicate crumb, topped with a fluffy meringue and finished with a sprinkle of edible flowers. This quick version uses simple ingredients for a delightful dessert.
- Total time
- 40 min
- Servings
- 8
- Calories
- 320
- Protein
- 7g
Ingredients
- 1.5 cups almond flour
- 1 cup sugar
- 4 large egg whites
- ½ cup butter
- 1 teaspoon vanilla extract
- 1 tablespoon edible flowers
Instructions
- 1
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
- 2
In a large bowl, beat 4 egg whites with 1/2 cup sugar until stiff peaks form, about 5 minutes. Set aside.
- 3
In another bowl, cream 1/2 cup butter with remaining 1/2 cup sugar until light and fluffy, about 3 minutes. Stir in 1 teaspoon vanilla extract.
- 4
Fold the almond flour into the butter mixture, then gently fold in the beaten egg whites until just combined. Pour into the prepared pan.
- 5
Bake for 25-30 minutes, until the top is golden and a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack. Top with edible flowers before serving.
Tools you’ll need
- 9-inch round cake pan
- mixing bowls
- electric mixer
- spatula
- wire rack
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
