18 Swiss Meringue Cake Recipe Experience Culinary Bliss Now!

Ingredients for Swiss Meringue Cake

For the Cake:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup unsalted butter, softened
• 1/2 cup whole milk
• 3 large eggs
• 1 teaspoon vanilla extract

For the Swiss Meringue Frosting:

• 1 1/2 cups granulated sugar
• 1/4 teaspoon cream of tartar
• 6 large egg whites
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Cake:

1. Preheat your oven to 350°F and grease and line two 8-inch round cake pans.
2. In a medium-sized bowl, whisk together the flour, sugar, salt, and baking powder.
3. In a separate bowl, beat the butter until smooth and creamy. Slowly add in the dry ingredients and mix until well combined.
4. In another bowl, whisk together the milk, eggs, and vanilla extract. Pour this mixture into the butter and flour mixture and beat until well combined.
5. Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack.

2. Make the Swiss Meringue Frosting:

1. In a heatproof bowl, whisk together the sugar, cream of tartar, and egg whites.
2. Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water.
3. Whisk the mixture constantly until the sugar has dissolved and the mixture is hot to the touch.
4. Remove the bowl from the heat and beat the mixture with a hand mixer or stand mixer on high speed until stiff peaks form.
5. Beat in the vanilla extract until well combined.

3. Assemble the Cake:

1. Place one of the cooled cake layers on a serving plate or cake stand.
2. Spread a layer of the Swiss meringue frosting over the top of the cake.
3. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
4. For a decorative touch, use a piping bag and a star tip to pipe swirls or rosettes on top of the cake.
5. Refrigerate the cake for 30 minutes before serving to allow the frosting to set.

4. Serve and Enjoy!