Ingredients:

For the Meringue:

• Egg whites – 10 large
• Cream of tartar – 1/4 teaspoon (1g)
• Sugar – 1/2 cup (100g)

For the Filling:

• Egg yolks – 10 large
• Vanilla extract – 1/2 teaspoon (2.5ml)
• Sweetened condensed milk – 1 can (300ml)

Baking Pan:

• Rectangle baking pan, 16-inch (length) x 12-inch (width) x 0.75-inch (depth)

Step-by-Step Instructions:

Step 1: Prepare the Meringue

1. Separate the Eggs: Carefully separate the 10 egg whites from the yolks, ensuring no yolk gets into the whites. Set the yolks aside for the filling later.
2. Whip the Egg Whites: In a clean, grease-free mixing bowl, add the 10 egg whites. Use a hand mixer or stand mixer fitted with a whisk attachment to begin whipping the egg whites on medium speed.
3. Add Cream of Tartar: Once the egg whites become foamy (after about 1-2 minutes of mixing), add 1/4 teaspoon of cream of tartar. This will help stabilize the egg whites and ensure a fluffy meringue.
4. Gradually Add Sugar: Slowly add 1/2 cup (100g) of sugar, one tablespoon at a time, while continuing to whip the egg whites. Increase the mixer speed to high once all the sugar is added. Continue whipping until stiff peaks form. The meringue should be glossy and hold its shape when you lift the whisk.
5. Prepare the Baking Pan: Preheat your oven to 350°F (180°C). Line the bottom of a 16-inch x 12-inch rectangle baking pan with parchment paper or lightly grease it to prevent sticking.
6. Spread the Meringue: Gently transfer the whipped meringue into the prepared baking pan. Use a spatula to spread it evenly, making sure the surface is smooth and level.
7. Bake the Meringue: Place the pan in the preheated oven and bake for 20-25 minutes, or until the meringue is lightly golden on top and set. The meringue should be soft and springy to the touch. Remove from the oven and allow it to cool completely in the pan.

Step 2: Prepare the Custard Filling

1. Whisk the Egg Yolks: In a medium bowl, whisk the 10 egg yolks until smooth and well combined.
2. Add the Sweetened Condensed Milk: Pour in the entire can (300ml) of sweetened condensed milk and whisk it into the egg yolks until fully incorporated.
3. Add Vanilla Extract: Add 1/2 teaspoon of vanilla extract to the egg yolk mixture and whisk again to combine. The vanilla will enhance the custard’s flavor.
4. Cook the Custard: Pour the egg yolk mixture into a saucepan and cook over low heat, stirring constantly to avoid curdling. Stir gently for about 5-7 minutes until the mixture thickens and coats the back of a spoon. Do not allow the custard to boil, as this will cause it to curdle. Once thickened, remove the custard from the heat and let it cool slightly.

Step 3: Assemble the Cake

1. Remove the Meringue from the Pan: Once the meringue has cooled completely, carefully lift it out of the baking pan using the parchment paper, or loosen the edges with a knife.
2. Spread the Custard: Gently spread the cooled custard over the top of the meringue layer. Use a spatula to ensure even coverage across the entire surface.
3. Optional Decoration: If you wish, you can garnish the top with a sprinkle of powdered sugar, fresh berries, or chocolate shavings to add some visual appeal.
4. Chill the Cake: Transfer the assembled cake to the refrigerator to chill for at least 1-2 hours. This allows the custard to set and the flavors to meld together.

Step 4: Serve the Cake

1. Slice and Serve: After the cake has chilled, slice it into squares or rectangles using a sharp knife. Serve chilled or at room temperature, depending on your preference.

Cooking Tips:

• Room Temperature Eggs: For best results, make sure your eggs are at room temperature before whipping the egg whites. This allows the egg whites to whip up more quickly and hold more air.
• Cream of Tartar Substitute: If you don’t have cream of tartar, you can substitute it with 1/2 teaspoon of lemon juice or white vinegar to stabilize the egg whites.
• Prevent Overcooking the Custard: Stir the custard constantly over low heat and avoid letting it come to a full boil to prevent curdling. If it curdles, strain it through a fine mesh sieve to smooth it out.
• Filling Variations: While this recipe uses a simple custard filling, you can also try adding different flavors like lemon zest, coconut flakes, or even a chocolate ganache layer for variety.

Storage:

• Refrigeration: Store leftover cake in an airtight container in the refrigerator for up to 3 days. Make sure it’s well-covered to prevent the meringue from drying out.
• Freezing: You can freeze the meringue base (without the custard) by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag. Thaw the meringue at room temperature before adding the custard and serving.

Nutritional Facts (Per Serving, Based on 12 Servings):

• Calories: 220 kcal
• Protein: 7g
• Fat: 8g
• Carbohydrates: 32g
• Sugar: 30g
• Sodium: 110mg
• Cholesterol: 160mg

This meringue cake is relatively light compared to traditional cakes, thanks to its airy meringue base. The custard provides a rich and creamy texture without the need for heavy cream or butter, making it a more balanced dessert option.

Frequently Asked Questions (FAQs):

1. Can I make this meringue cake ahead of time? Yes, you can prepare the meringue base and custard filling in advance. Store the meringue at room temperature in an airtight container, and refrigerate the custard. Assemble the cake a few hours before serving for the best texture.

2. Can I use a different filling for this cake? Absolutely! While the recipe calls for a custard filling, you can use whipped cream, lemon curd, or even fruit preserves as a filling. Just ensure the filling complements the lightness of the meringue.

3. Why did my meringue collapse? Meringue can collapse if it’s over-whipped or exposed to too much moisture. Make sure to whip the egg whites just until stiff peaks form and avoid opening the oven door while it bakes.

4. Can I use an electric mixer for the custard? It’s best to whisk the custard by hand to avoid over-aerating the mixture, which can cause it to curdle. Stirring constantly over low heat will yield a smooth and creamy custard.

5. How do I prevent my meringue from sticking to the pan? Line your baking pan with parchment paper or lightly grease the bottom and sides to ensure easy removal. This will help the meringue come out cleanly after baking.

Conclusion:

This Egg Yolk Custard Meringue Cake is a light, creamy, and indulgent dessert that perfectly balances the sweetness of the meringue with the richness of the custard filling. It’s an elegant and unique dish that will impress guests at any gathering. With a few simple ingredients and easy-to-follow steps, you can create a show-stopping dessert that’s sure to become a family favorite. The texture contrast between the airy meringue and the velvety custard creates a delightful experience with every bite. Give this recipe a try and enjoy the homemade goodness of this beautiful and tasty creation!