Italian Meringue Cake: A Stunning Toasted Dessert

This fluffy, glossy Italian Meringue Cake is made with a soft sponge and tart lemon curd, ready in 1 hour and 15 minutes. The stiff, toasted peaks of meringue create a crisp shell that yields to a marshmallow-like interior. I love watching the kitchen torch transform the stark white frosting into a toasted masterpiece.

What I Learned Making This

Pouring boiling sugar syrup into egg whites sounded intimidating the first time I tried it. I quickly learned that an accurate candy thermometer is absolutely essential for getting the syrup to exactly 240°F.

If you rush the process, the meringue can become soupy instead of stiff. Taking my time to pour the syrup in a slow, steady stream completely changed my results.

Italian Meringue Cake Ingredients

For the Cake

• 200g all-purpose flour
• 150g granulated sugar
• 115g unsalted butter, softened
• 2 large eggs
• 120ml whole milk
• 2 tsp baking powder
• 1 tsp vanilla extract

For the Filling

• 150g lemon curd

For the Italian Meringue

• 4 large egg whites, room temperature
• 250g granulated sugar
• 60ml water
• 1 tsp vanilla extract

How To Make Italian Meringue Cake

1. 1. Bake the Cake: Preheat your oven to 350°F (175°C). Cream the butter and sugar, then mix in the eggs and vanilla before alternating dry ingredients with milk. Bake in two 8-inch pans for 25 minutes, then cool completely.
2. 2. Boil the Syrup: Combine the sugar and water for the meringue in a small saucepan over medium heat. Monitor the temperature until it reaches exactly 240°F (115°C).
3. 3. Whip the Whites: While the syrup heats up, use a stand mixer to whip the egg whites until they form soft peaks.
4. 4. Stream the Syrup: Turn the mixer to low speed and carefully pour the hot syrup down the inside edge of the bowl. Avoid hitting the whisk attachment.
5. 5. Finish the Meringue: Increase the mixer speed to high. Continue whipping until the outside of the bowl feels completely cool to the touch.
6. 6. Assemble and Torch: Spread the lemon curd between the cooled cake layers. Frost the entire outside with the meringue, swirling it to create peaks, then lightly toast with a kitchen torch.

Recipe Tips

• Clean equipment: Any lingering grease in your mixing bowl will stop the egg whites from whipping to their full volume.
• Avoid the whisk: Pour the hot syrup down the side of the bowl to prevent the whisk from spinning hot sugar onto the walls.
• Cool completely: The cake layers must be entirely cool before assembling, or your lemon curd will melt and slide.

What To Serve With Italian Meringue Cake

Pair this sweet dessert with a sharp espresso or a cup of Earl Grey tea to balance the sugar. Fresh mixed berries on the side also cut through the rich sweetness beautifully.

How To Store

Keep the cake at room temperature under a cake dome for up to 2 days. Do not store it in the fridge, as condensation will cause the meringue to weep and collapse.

FAQs

Can I make this without a candy thermometer?

It is highly discouraged. Reaching the soft-ball stage of 240°F is critical for both the stability and food safety of the meringue.

Why is my meringue weeping?

This usually happens if the sugar syrup was not cooked long enough. It can also occur if your kitchen environment is incredibly humid.

Do I have to torch the outside?

Using a torch is entirely optional. However, it adds a toasted marshmallow flavor and gives the dessert a beautiful finished look.

Nutrition

• Calories: 420 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 65mg
• Sodium: 180mg
• Total Carbohydrate: 68g
• Protein: 5g

Italian Meringue Cake

Recipe by Paula

Servings

8

servings

Prep time

45

minutes

Cooking time

1

hour 

10

minutes

Total time

1

hour 

55

minutes

Italian Meringue Cake features fluffy, glossy toasted peaks over a soft vanilla sponge and tart lemon filling, ready in 1 hour and 15 minutes. This striking dessert requires a bit of technique but rewards you with a marshmallow-like frosting that holds perfectly for your next dinner party.

Ingredients

• 200g all-purpose flour

• 150g granulated sugar (for cake)

• 115g unsalted butter, softened

• 2 large eggs

• 120ml whole milk

• 2 tsp baking powder

• 1 tsp vanilla extract (for cake)

• 150g lemon curd

• 4 large egg whites, room temperature

• 250g granulated sugar (for meringue)

• 60ml water

• 1 tsp vanilla extract (for meringue)

Directions

• 1. Bake the Cake: Preheat your oven to 350°F (175°C). Cream the butter and sugar, then mix in the eggs and vanilla before alternating dry ingredients with milk. Bake in two 8-inch pans for 25 minutes, then cool completely.
• 2. Boil the Syrup: Combine the sugar and water for the meringue in a small saucepan over medium heat. Monitor the temperature until it reaches exactly 240°F (115°C).
• 3. Whip the Whites: While the syrup heats up, use a stand mixer to whip the egg whites until they form soft peaks.
• 4. Stream the Syrup: Turn the mixer to low speed and carefully pour the hot syrup down the inside edge of the bowl. Avoid hitting the whisk attachment.
• 5. Finish the Meringue: Increase the mixer speed to high. Continue whipping until the outside of the bowl feels completely cool to the touch.
• 6. Assemble and Torch: Spread the lemon curd between the cooled cake layers. Frost the entire outside with the meringue, swirling it to create peaks, then lightly toast with a kitchen torch.