How to make the Cipriani Meringue Cake Recipe

For today’s recipe, we have something special. I am going to teach you how to make the Cipriani Meringue Cake Recipe. It is a tough process. It’s not going to be easy. It’s going to take a few hours of your life to make this. But once you make it, you will not regret a single step.

Without further ado, let’s grab all the ingredients to make this cake. To make the base of the cake, we are going to use:

• 2 and 3/4 cups or 326 grams of unbleached cake flour
• 1 and 2/3 cups of sugar, or 333 grams of sugar
• one tablespoon of baking powder
• 12 tablespoons of butter
• 2 egg whites and 3 large eggs
• 1 cup of whole milk
• one vanilla bean or vanilla extract.

Here is the YouTube Video, if you prefer that better:

Preparing the batter for the Cipriani Meringue Cake

First, we are going to start by taking the vanilla bean and cutting it in half vertically. Once we see that it’s perfectly cut in half, we are going to add this to a saucepan with the milk together.
We are going to heat the milk up for about 5 minutes. In addition, make sure your milk does not boil. We just want to heat it up so that it’s perfectly extracting the vanilla flavor.

Let’s take a large bowl and in the large bowl, we’re going to add the flour first and the sugar. Let’s combine them well together. Now that everything is well combined, let’s add the butter. Let’s mix it very well. Once the mixture looks combined, let’s start adding the eggs.

We’re going to add a little at the beginning and then we’re going to continue by adding the rest of them. Once the batter looks combined, we are going to add in the milk that we heated up earlier and mix it really well. Do not throw away that vanilla bean because we’re going to use it just shortly.

Finalizing the batter

Let’s put the batter aside for a little bit, and we’re going to take that vanilla bean that we just prepared and we’re going to scrape all the beans off. Take a knife and start scraping them from the top to the bottom. You don’t have to throw the stem away. You can put it in your sugar and you’ll have vanilla sugar. After we add the vanilla, Let’s start mixing it really well.

Our next step is to add the baking powder. Now that our batter is ready, let’s put it aside and we’re going to prepare the baking pans. In my scenario, I’m going to use 2 8-inch baking pans. What I’m going to do is, I’m going to take the bottom off and then take some parchment paper.

The parchment paper

We are going to fold the parchment paper, trying to form a triangle, as many times as we can. What we’re trying to do by this is if you go towards the middle of the pan, you have to cut it right the radius to create the perfect circle. Take some scissors and cut it the length of the radius. And now you have a perfectly round circle.

To make this even better, I’m going to spray some butter on the sides of the pan. This will make it much easier to take off once it’s baked. Now, we got our two baking pans, let’s start pouring in the batter. I’m going to pour two thirds in one of the pans and one thirds on the other. Make sure we scrap everything off.

Baking the cake

And now that our baking pans are ready, we’re going to flatten them. Once the cakes are ready, we are going to bake them in the oven at 350 degrees Fahrenheit for about 30 to 40 minutes. The best way to tell if the cakes are ready or not is by looking at the top color.

We’re looking for a golden brownish color. Once the cakes are done, we should let them rest for a little bit until they cool down to room temperature. Next, we’re going to start preparing the frosting, for which we are going to use;

• 8 ounces of mascarpone
• 3 egg yolks
• 1 cup of confectioners’ sugar
• one cup of heavy whipping cream
• 1 vanilla bean.

Preparing the frosting for the Cipriani Meringue Cake

In a large bowl, Let’s combine together the sugar and the egg yolks. Mix them really well. Once you get this golden yellowish color, let’s add in the cheese. Combine really well. Once everything is combined, let’s start adding the heavy cream little by little.

Once we’re almost done, let’s add in the vanilla beans. Make sure to not over mix it because it will cause the frosting to curdle. The frosting is ready once it looks very creamy and fluffy. Finally, we’re going to put this in the fridge. Next we’re going to continue with assembling the cake.

Let’s get a wooden board. And let’s prepare the first cake. Using a big knife, let’s cut off the top part. You can repurpose leftover cake by making cake pops. Next, we’re going to flip this around and let’s cut the bottom off. Next, we’re also going to cut all the brown parts around. I’m going to cut this in half. And we’re going to repeat the same process for the other part.

Assembling the cake

Next, let’s grab a spinning board and one of these cake holders. First, we’re going to add a little bit of frosting at the bottom, so that our cake doesn’t move. Next, let’s place our first layer. Make sure to put it in the center. Next let’s add some frosting.

Likewise, make sure to spread it around. Next, let’s place the second layer. Add in some frosting as well and make sure to spread it around. Next, we’re going to place in our third and final layer and add the final frosting. In addition, let’s add some around as well. Prepare to get yourself a little messy in here.

Furthermore, we don’t need this to look too perfect because the meringue is going to cover all of it.
Now that the cake is ready, we’re going to place this in the fridge and then prepare the meringue frosting. Before we start making the Meringue, let’s talk about the three different types of Meringues that we can make.

Which Meringue is best?

The first one is the French Meringue, which is the basic one. The French Meringue is prepared by beating the egg whites and then once they’re done, we just add the sugar, combine everything together and we’re done with it. This is the least stable version, so we don’t want anything like that.

The second version is the Swiss Meringue, which is prepared by beating the egg whites over a Bain Marie and then adding the sugar as well, which will make the sugar melt by the heat that’s coming from the Bain Marie. This is a little bit more stable, but it still doesn’t have the stability that the third one has, which we’re going to use for this recipe.

Finally, the third meringue is the Italian one, and the way that we prepare this is by first preparing the simple syrup up to 240 degrees Fahrenheit and then we’re going to use that to beat the egg whites together.
This is the most stable one, and these are all the ingredients that we need to make the Italian Meringue;

• 2 cups of sugar
• 1 cup of water
• half lemon juice with 1 teaspoon of vinegar
• 8 egg whites in room temperature.

Preparing the Meringue

In a saucepan, we are going to combine together the sugar and the water. We are going to put this to boil until our candy thermometer reaches 240 degrees Fahrenheit. While our simple sirup is preparing, let’s mix together the egg whites with the lemon.

Likewise, we start mixing really well. Once our egg whites create stiff peaks, we’re going to bring in the hot sugar and continue to mix it slowly. But be really careful because hot sugar is very dangerous. We are going to start pouring little by little. At the end, the Meringue should look creamy and fluffy.

Finalizing the Cipriani Meringue Cake

Next, Let’s put this aside and let’s grab the cake. Let’s bring in the carousel again and put the cake on top. In addition, using a spatula, let’s put the Meringue on top and start spreading it around. Next, using your finger, start removing the excessive meringue on the bottom. For our final preparation step, we’re going to use the torch to torch the cake.

This is how we make the Cipriani Meringue Cake.
Moreover, I really hope you liked this recipe. And if you did, don’t forget the like and subscribe and I’ll see you on the next one.

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