It wouldn’t be our sweet 16 birthday issue without plenty of cake! To set the scene for an elegant birthday gathering, we filled a table with an abundance of sweet delicacies, surrounded by masses of spring flowers. With impressive bundt cakes, delicate m
Take a step inside this magical space and join our sweet 16 celebration, filled with stunning, elegant cakes
chocolate swirl meringues
300ml eggwhites+ 2 cups (440g) caster (superfine) sugar 2 teaspoons white vinegar 2 teaspoons cornflour (cornstarch) 200g dark chocolate, melted Preheat oven to 150°C (300°F). Place the eggwhites in the bowl of an electric mixer and whisk on high speed until stiff peaks form. Gradually add the sugar, 1 tablespoon at a time, waiting 30 seconds between each addition. Once all the sugar has been added, use a spatula to scrape down the sides of the bowl and whisk for a further 6 minutes or until the mixture is stiff and glossy. Mix the vinegar and cornflour in a small bowl. Add to the meringue and whisk for 4 minutes or until glossy and combined.
Place 12 x 10cm round spoonfuls of the meringue onto 3 large baking trays lined with non-stick baking paper. Top each with a teaspoon of chocolate and swirl. Reduce the oven temperature to 120°C (250°F) and cook the meringues for 50 minutes or until dry and crisp to the touch. Turn the oven off and allow the meringues to cool completely in the oven with the door closed. Serve. MAKES 12. + You will need about 8 eggs for 300ml eggwhites.
limoncello bundt cake
1 cup (250ml) water ¼ cup (60ml) limoncello 125g unsalted butter, chopped 2 cups (300g) plain (all-purpose) flour 1 teaspoon bicarbonate of (baking) soda 1¾ cups (210g) almond meal (ground almonds) 2 cups (440g) caster (superfine) sugar 2 eggs ½ cup (125ml) buttermilk 1 teaspoon vanilla extract ¼ teaspoon sea salt flakes Preheat oven to 160°C (325°F). Place the water, limoncello and butter in a small saucepan over medium heat and cook until the butter is melted. Set aside.
Place the flour, bicarbonate of soda, almond meal and sugar in a large bowl and whisk to combine. Add the eggs, buttermilk, vanilla, salt and butter mixture and whisk until smooth. Pour into a well-greased 10-cup-capacity (2.5-litre) Bundt tin. Place on a baking tray and cook for 45–50 minutes or until cooked when tested with a skewer. Place the tin on a wire rack for 10 minutes to cool slightly before turning out onto the rack to cool completely. Serve. SERVES 8–10.