Summer Orange, Ice Cream, and Meringue Cake

Name: Summer Orange, Ice Cream, and Meringue Cake
Total time: 21 min
Yield: 6 servings
Ingredients: 100 g Egg; 80 g Sugar; 30 g Sunflower oil; 100 g Wheat flour; 0.5 g Salt; 0.3 g vanillin; 160 g Sugar; 50 g Water; 80 g Egg white; 0.2 g Citric acid; 60 g Orange juice; 30 g Sugar; 60 g Orange segments; 500 g Plombir ice cream; 50 g Walnuts

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This show-stopping summer dessert pairs a tender citrus-soaked sponge cake with creamy ice cream and airy, torched meringue.

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Method

Whip the eggs with the sugar until pale and fluffy. Fold in the oil and dry ingredients, mixing quickly but gently to form a batter.

Transfer to an 18 cm cake pan and bake at 180°C (350°F) for 15 minutes.

Bring the water and sugar to a boil, reaching 120°C (248°F). Whip the room-temperature egg whites to soft peaks, slowly pour in the hot syrup, add the citric acid, and beat until stiff and glossy—about 5 minutes.

Stir together all the soaking liquid ingredients until the sugar dissolves.

Poke holes in the cooled sponge and soak it, then top with sliced orange, ice cream, and toasted walnuts.

Cover everything entirely with the meringue, create texture using the back of a spoon, and broil at 250°C (480°F) for 1 minute. Garnish with walnuts and serve immediately.

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Summer Orange, Ice Cream, and Meringue Cake

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