How to make the Cipriani Meringue Cake Recipe

Instructions

1. Warm the milk

   • 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.
   • Make sure your milk does not boil.
   • We just want to heat it up so that it’s perfectly extracting the vanilla flavor.

   Turn the oven on now, so it’s at 350°F (175°C) by the time the cakes go in.

   • You need
   • 1 vanilla bean
   • 1 cup whole milk

   Start a 5 min timer

2. Make the batter

   • 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 and the egg whites.
   • 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.

   

   • You need
   • 2 ¾ cups unbleached cake flour
   • 1 ⅔ cups sugar
   • 12 tbsp butter
   • 3 large eggs
   • 2 egg whites

3. Add the vanilla and baking powder

   • 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.

   

   • You need
   • 1 tbsp baking powder

4. Line the pans

   • 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 two 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.
   • We are going to fold the parchment paper, trying to form a triangle, as many times as we can.
   • Put the tip of the triangle in the middle of the pan and mark it right at the edge.
   • 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.

   

5. Bake the cakes

   • 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 third in the other.
   • Make sure we scrape everything off.
   • And now that our baking pans are ready, we’re going to flatten them.
   • Now that the cakes are ready, we are going to bake them in the oven at 350°F (175°C) 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.

   

   Start a 30 min timer

   Golden brown on top means done.

6. Make the mascarpone frosting

   • In a large bowl, let’s combine together the confectioners’ 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.

   

   • You need
   • 1 cup confectioners’ sugar
   • 3 egg yolks
   • 8 oz mascarpone
   • 1 cup heavy whipping cream
   • 1 vanilla bean

   New to this? How to Separate Egg Yolks from Egg Whites

   Stop once it’s fluffy, or it curdles.

7. Trim the cakes

   • 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.
   • This was the two thirds of the cake, so I’m going to cut this in half.
   • And we’re going to repeat the same process for the other part.

   

   The smaller cake only gets trimmed, so you end up with three layers.

8. Assemble 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.
   • 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.
   • Let’s add some around as well.
   • Prepare to get yourself a little messy in here.
   • 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.

   

9. Make the Italian 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°F (116°C).
   • While our simple syrup is preparing, let’s mix together the egg whites with the lemon juice and the vinegar.
   • 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.

   • You need
   • 2 cups sugar
   • 1 cup water
   • 8 egg whites
   • ½ lemon
   • 1 tsp vinegar

   Hot sugar burns. Pour slowly.

10. Cover and torch

    • 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.
    • Using a spatula, let’s put the meringue on top and start spreading it around.
    • Next, using your finger, start removing the excess 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.