Meringue Cradle Cake

Steps

1. 1

   Prepare all of the cake ingredients before whipping the egg whites, since the meringue should not stand while the batter is being assembled. Heat the oven to approximately 350°F (180 °C) (180°C (350 °F)). Grease a 9-inch loaf pan and line it with parchment, leaving an overhang to help lift out the finished cake.

2. 2

   Prepare the meringue by whipping the egg whites in a clean, dry bowl until foamy. Gradually add the meringue sugar while whipping, then continue until the mixture is glossy and holds firm peaks.

3. 3

   Add the toasted chopped hazelnuts and cocoa powder to the meringue. Fold gently until evenly distributed, taking care not to deflate the whites.

4. 4

   Spread most of the meringue into the prepared loaf pan, coating the bottom and sides to form a cradle for the cake batter. Leave about ¾ inch of space between the top edge of the meringue and the rim of the pan so the cake can bake to an even surface.

5. 5

   Whisk together the flour, baking powder, and salt in a small bowl.

6. 6

   Beat the softened butter and cake sugar until pale and fluffy. Add the egg yolks one at a time, beating well after each addition, then mix in the vanilla.

7. 7

   Add the flour mixture in portions, alternating with the milk. Mix only until the batter is smooth; do not overmix.

8. 8

   Spoon the cake batter into the meringue cradle and spread it gently into an even layer. Use the remaining meringue to cover or finish the top as directed by the cradle shape, keeping the meringue below the pan rim.

9. 9

   Bake until the meringue is crisp and set and the cake portion is golden and a toothpick inserted into the cake comes out clean, approximately 1¾ hours. If the meringue browns too quickly, tent the pan loosely with foil.

10. 10

    Cool the cake completely in the pan before lifting it out using the parchment overhang. Serve the day it is baked for the best contrast between the crisp meringue and tender cake.