Meringue Cradle Cake
- MakesMakes one 9-inch loaf cake
- Cook Time1¾ hours
- Active time plus cooling45 minutes active, plus cooling
If this cake sounds a little offbeat, that’s because it is. A billowy meringue “cradles” a yellow cake batter in the pan, and together they bake. The ingenious invention, called Meringue Cradle Cake, was a contender in the 1953 Pillsbury Bake-Off. Charmed by the rich, tender vanilla-flavored cake encased in a crisp nut-and-chocolate meringue—two desserts in one!—we came up with this adaptation. The dessert is best the day it’s baked, but in non-humid environments, it will keep at room temperature covered with an overturned bowl or in a spacious container that breathes. (Don’t wrap it in plastic or put it into an airtight container, as the meringue will soften.)
Don’t begin whipping the egg whites until all of the ingredients are ready. If the meringue waits for the cake ingredients to be prepped, it may begin to break down and deflate. Also, when spreading the meringue in the pan and forming the cradle, make sure there’s about ¾ inch of space between the top edge of the meringue and rim of the pan. This will help ensure an even surface on the baked cake.
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