passionfruit meringue cake (womans weekly)

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Recipe's preparation

meringue

preheat oven to 180 (160 fanforced) then grease two 22cm round tins and line bases and sides with baking paper

If you have one jug do the meringue first as you need very clean jug,i followed the instructions for whipped egg whites on t5 bcb,i just and added the cream of tartar at the begining started adding the sugar after one min once whites started to soft peak add slowly should be glossy and thick you can add extra time.set aside in clean bowl clean jug and move onto next step

cake

add butter vanilla and 185g sugar to bowl whip on speed 4 for approx a min,scrape down if needed should be light and fluffy then set timer 1min/speed 4 add eggs one at atime through lid beating between each addition,now add the flours and milk and mix about 10secs on speed 4 ,stop and use spatula to make sure all combined you dont want to mix to much ,divide between prepared tins and spread flat ,then top with meringue smooth one flat and one peak using the back of a spoon .
bake for 30mins approx i found timing was spot on 30mins mine did crack a little i have fan forced i would probably cook without fan next time

passionfruit cream
add cream and mascarpone cheese and icing sugar to bowl and whip till thick approx 20-30secs speed4 check and add time if needed then i added 30g passionfruit i just stired through with spatula

top flat part with cream and drizzle extra passion fruit put on top and scatter toasted coconut on top