Toasted Vanilla Meringue Cake

Cake

• 1

  Line the bottom of an 9-inch round spring pan with parchment paper and grease the sides.

• 2

  Preheat the oven to 375° F with a rack positioned in the lower third.

• 3

  Whisk the flour and baking powder together and set aside.

• 4

  In a large bowl, with a handheld electric mixer, beat the eggs, sugar, salt, and inside of vanilla pod on high speed until it is thick and pale…3 to 4 minutes.

• 5

  Beat in the melted butter, then add the cream/milk. Add the flour mixture and fold and stir until blended. Scrape into the pan.

• 6

  Bake 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Set the pan on a rack to cool.

Meringue

• 1

  In a small saucepan over medium heat, bring sugar and water to a boil. Scrape the seeds out of the vanilla pod and add both seeds and pod to the saucepan. Boil until syrup reaches soft-ball stage (240°F on a candy thermometer). You an tell the syrup is ready by dropping some in a plate. if it hardens within 30 seconds, it’s done. Remove vanilla pod.

• 2

  In an electric mixer fitted with the whisk attachment, beat egg whites with 1 tablespoon sugar on low until foamy. Add cream of tartar and beat on medium high until stiff but not dry.

• 3

  With mixer running, pour syrup down side of bowl into egg whites in a steady stream. Beat on high speed for about 15 minutes until the egg whites are cool to the touch and stiff and glossy.

• 4

  Spread the meringue over the cake and toast with a torch.

• !

  You can use 1 teaspoon of vanilla extract instead of the bean but I would not recommend it because it will just not taste the same.