Hey guys! I’m here today with a really pretty, unique, fall recipe! I know a lot of people think of gingerbread as a winter dessert, but it’s got all the spicy warmth we want during the fall, so I actually think now is the perfect time to start enjoying it!
If you’re anything like me, you probably spent a lot of your childhood eating Gingerbread Cookies, but not really ever eating Gingerbread cake. It’s honestly such a great cake- I think it’s even better in this form! Let’s get to it.
Meringue cakes are super unique, and it’s something that I really love. It’s basically a cake that gets partially baked, and then topped with a sweet meringue, and finally baked until crisp, cracked, and soft on the inside.
We’re starting with the gingerbread cake base. It comes together just like a typical cake, including some molasses and warm spices to give it that classic flavor. I’m using cinnamon, ginger, and nutmeg, but you can use whatever warm spices you like. Although in this case, I’d recommend that you include a good amount of ginger and cinnamon for that classic flav!
Pour it into an 8 inch round cake pan that has been lined with parchment paper that has some over-hanging pieces on it for easy removal. Bake it for about 20 minutes, or until it’s puffed some and has started to look a little dry on top.
Then, pour on the sweet meringue and pop the whole thing back in the oven for another 25-28 minutes, or until it’s toasty and cracked all over. It will be pretty puffed at this point as well, but it will settle and fall as it cools- that’s okay!
Once cooled, you can remove it from the pan and slice to enjoy!
Meringue cakes are a little tougher to make, and it’s definitely a higher-skill-level cake, but with some tips and tricks, you can definitely do it!
This cake is so fun to make, plus it looks super impressive, and tastes seriously amazing. It’s such a great choice for anything fall and winter, and I hope you guys enjoy this one!
Preheat your oven to 350 degrees, and grease an 8 inch round or square or springform cake pan generously. Line the pan with parchment paper with over-hangs for easy removal. Set aside.
In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, salt, baking powder, and baking soda. Set aside.
In a large bowl, beat together the butter and brown sugar until combined and fluffy. Add in the egg, molasses, and vanilla extract and beat until combined. Slowly add in the flour mixture and milk in alternating parts, beginning and ending with the flour mixture, until completely combined and smooth. The batter will be thick.
Spread the batter evenly into your prepared baking pan. Bake for 20 minutes, or until the cake is slightly puffed and looks slightly dry on top.
While the cake is baking, put the egg whites and cream of tartar into a large bowl and beat with an electric mixer until it begins to thicken. Add the sugar VERY slowly into egg whites as you continue to beat the eggs. It will become glossy and thick as you beat, and once all the sugar has been added, beat in the cinnamon, ginger, and salt until combined.
NOTE: The meringue won't become as thick as a pipe-able meringue for cookies or the top of a pie- it should still be fairly flowy but should have the ribbon effect at least.
As soon as the cake comes out of the oven, pour the meringue on top and spread evenly. Put the whole cake back into the oven to bake for an additional 25-30 minutes, or until the cake is puffy, toasted, and cracked.
Let the cake cool completely in the pan, and then run a knife around the edges. Pull on your parchment paper to remove from the pan, and slice to serve! Enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!