A textural masterpiece, this twice-baked, two-layered treat combines white cake with an airy Vanilla Meringue.The moist cake and crunchy meringue need to be baked separately due to different baking times, so we bake the cake first, then top it with meringue and bake a second time.Our Brown Sugar Rum Sauce poured over the meringue after baking brings buttery, boozy flavor to round out the dessert.

Twice-Baked Meringue Cake Print Recipe Pin Recipe Makes 1 (9-inch) cake Ingredients  ½ cup (113 grams) unsalted butter, softened1 cup plus 2 tablespoons (224 grams) granulated sugar1¾ cups (219 grams) cake flour2 teaspoons (10 grams) baking powder½ teaspoon (1.5 grams) kosher salt½ cup (120 grams) whole milk, room temperature3 tablespoons (45 grams) dark spiced rum4 large egg whites (120 grams), room temperatureVanilla Meringue (recipe follows)Brown Sugar Rum Sauce (recipe follows) InstructionsPreheat oven to 350°F (180°C).Butter and flour a 9-inch springform pan.(See Notes.)In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.In a medium bowl, sift together flour, baking powder, and salt.

In a small bowl, combine milk and rum.With mixer on low speed, gradually add flour

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