Ombré Pink Lady®and meringue cake
Ombré Pink Lady® and meringue cake
The prettiest cake you ever did see.
Serves: Makes 1 | More than 2 hours
- 6 cups (900g) cake flour
- 1 Tbsp (15ml) baking powder
- 1 tsp (5ml) salt
- 6 cups (1.2kg) castor sugar
- 1 Tbsp (15ml) ground cinnamon
- 1 cup (250ml) canola oil
- 6 eggs, whisked
- 4½ cups (1.25L) buttermilk
- 6 Pink Lady® apples, grated
- Red food colouring
- ½ cup (125ml) softened butter
- 1 tsp (5ml) vanilla essence
- 2 cups (500ml) icing sugar
- 2 Tbsp (30ml) milk
- Meringue (optional)
- 8 large egg whites
- 1 tsp (5ml) cream of tartar
- 2 cups (500ml) castor sugar
- 1 tsp (3ml) vanilla essence
- For serving
- Chopped pistachios
- Preheat oven to 170°C.
- For the cake, combine flour, baking powder, salt, castor sugar and cinnamon in a large bowl.
- Whisk together oil, eggs and buttermilk.
- Add wet ingredients to dry ingredients and fold through apples.
- Divide batter between 3 lined and greased 23cm cake tins.
- Add 2 drops of food colouring to one cake tin and stir to combine (this should be bright pink).
- Add 1 drop of food colouring to the second cake tin and stir to combine (this should be a pale pink).
- Bake all 3 tins for 40-45 minutes, or until a skewer inserted comes out clean.
- Cool completely in cake tins before removing.
- For the buttercream, cream butter and vanilla until light and fluffy.
- Gradually add icing sugar while whisking, until all sugar has been incorporated.
- Add milk and whisk until smooth, then set aside.
- For the meringue: whisk egg whites and cream of tartar in a bowl over a pot of simmering water until mixture is warm to the touch. (Make sure the water doesn’t touch the bottom of the bowl – you can even put a tea towel between the water and bowl to make sure the eggs don’t overheat.)
- Transfer mixture to a stand mixer (or use a hand-held electric whisk) immediately and whisk until stiff peaks form.
- Gradually add 1 Tbsp (15ml) sugar at a time at intervals of about 1 minute between each addition, or until sugar is dissolved.
- Once all sugar has been added and granules have dissolved completely, whisk in vanilla essence.
- To assemble, place vanilla cake onto a cake stand and top with half the buttercream. Repeat process with remaining layers and buttercream, assembling them from lightest to brightest pink.
- Cover cake with meringue mixture (if you like), using the back of a spoon or spatula to create peaks.
- Torch meringue using a kitchen blowtorch and sprinkle with chopped pistachios.
- Slice and serve.