Passion-Fruit Cloud Cake

Preparation info
  • Makes:


    -portion cake
    • Difficulty


    • Ready in

      30 min

Appears in

By Geraldene Holt

Published 2011

  • About

Three layers of soft meringue sandwiched with citrus cream and fresh passion-fruit. If you prefer, though it calls for some dexterity, the meringue can be left in one piece and rolled around the cream filling – as for a Swiss roll – to make a meringue roulade.


  • 6 egg whites
  • 350 g / 12 oz caster sugar


Whisk the egg white until stiff – ideally in a mixer or using an electric beater. Gradually whisk in half of the sugar, then fold in the remaining sugar using a balloon whisk. Spoon the meringue into the prepared cake tin and spread level. Sprinkle the chopped pecan nuts and demerara sugar over the top.

Bake in the middle of the preheated oven until the top of the meringue is golden bro