Clementine Meringue Cake With Rosemary Recipe

Jan 24, 2013 6:31 pm

A meringue-lightened winter citrus cake

This meringue-lightened cake, inspired by a cocktail, combines clementines and rosemary.
This meringue-lightened cake, inspired by a cocktail, combines clementines and rosemary.

The scent of clementine with rosemary reminds us of being in Tuscany, but that’s not where this meringue-lightened cake was inspired. It was actually The Hungry Cat restaurant in Hollywood, where Jennifer enjoyed a cocktail infused with these flavors. It wasn’t a huge leap to assume it would be delicious in this heavenly meringue cake creation.

Reprinted with permission from Meringue

Servings: 8


nonstick cooking spray
3 1/2 cups cake flour
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 2/3 cup sugar
1 tablespoon clementine zest
1/2 teaspoon pure vanilla extract
1 1/2 tablespoons clementine juice
1 cup milk
8 large egg whites room temperature
pinch of cream of tartar
pinch of salt
1/3 cup superfine sugar
Clementine rosemary buttercream frosting
1 cup unsalted butter
6 cups powdered sugar
1/2 teaspoon pure vanilla extract
pinch of salt
2 tablespoons clementine juice
1 teaspoon clementine zest
1 teaspoon fresh rosemary, finely chopped
1 clementine sliced
1 sprig rosemary

For the cake: 

  1. Preheat the oven to 350 degrees and arrange a rack in the middle. Prepare 2 9-inch round cake pans; spray with baking spray then line each with a round of parchment paper and spray again. Set aside.
  2. Add flour mixture to butter mixture in 2 parts, alternating with milk. Beat on low until smooth, scraping down the sides of the bowl.

For the meringue: 

  1. In a clean bowl of an electric stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar on medium-high until soft peaks form. Add salt, then lowly add sugar, about a tablespoon at a time, and beat on high until peaks are stiff.

  2. Fold in a fourth of the meringue into cake batter to lighten. Then fold batter into remaining meringue.

  3. Pour into prepared cake pans. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Let cake cool while you make the frosting.

For the frosting:

  1. In an electric stand mixer, beat butter until creamy. Gradually, and on slow speed, add the sugar, beating until incorporated. Add vanilla, salt, juice, zest and 1/2 teaspoon rosemary. Beat on high until glossy, adding more juice, if necessary, for a spreadable consistency.

For assembly:

  1. When cake is cool, invert the first layer onto a cake plate. Spread some of the buttercream onto the first cake layer then place the second cake layer on top. Frost the entire cake.
  2. Sprinkle remaining rosemary lightly over frosting. Garnish with slices of clementine right in the middle of the cake and place sprig of rosemary into it, if using.

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Level of Difficulty: 
Prep Time: 
1 hour, 20 minutes
Cooking Time: 
45 minutes
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