Helen Goh’s Matildas tribute cake

Ingredients

FOR THE SPONGE

• 170g unsalted butter, at room temperature, cut into 2cm cubes

• 130g caster sugar

• finely grated zest of 1 large lemon

• 4 egg yolks (reserve the whites for the meringue)

• 170g plain flour

• 2 tsp baking powder

• ¼ tsp fine sea salt

• 30g desiccated coconut

• 100ml full-cream milk

• 1 tsp vanilla extract

FOR THE MERINGUE

• 4 egg whites (reserved from sponge)

• 1 tsp lemon juice

• ¼ tsp fine salt

• 1 tsp vanilla extract

• 220g caster sugar

FOR THE FILLING

• 6 large kiwi fruit (about 700g unpeeled)

• pulp from 4 large passionfruit (about 150g)

• 250ml creme fraiche

• 250ml thickened (double) cream

• 50g icing sugar

• 1½ tsp vanilla extract

Method

1. Step 1

   Grease and line two 23cm spring-form cake tins with baking paper.

2. Step 2

   To make the sponge, place the butter, sugar and lemon zest in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for about 2 minutes until light and creamy. Add the egg yolks, one at a time, beating well until combined.

3. Step 3

   Sift the flour, baking powder and salt together in a bowl, then stir in the coconut. With the mixer on low speed, gradually add the dry ingredients to the butter mixture, alternating with the milk and vanilla. Divide the batter evenly between the prepared tins (about 340g in each), then use a small spatula to spread it into a thin, even layer. Set aside for now.

4. Step 4

   Preheat the oven to 180C fan-forced (200C conventional).

5. Step 5

   To make the meringue, clean the mixing bowl and dry well. Place the egg whites, lemon juice, salt and vanilla in the bowl, then, using the whisk attachment, beat on medium–high speed for about 1 minute until the mixture turns white and soft peaks begin to form. Add the sugar, a tablespoon at a time, and continue to whisk on high speed for 2–3 minutes until the egg whites are stiff and glossy.

6. Step 6

   Divide the meringue evenly between the cake tins – about 175g in each. (The meringue goes directly on top of the cake batter.) Using a small spatula, spread the meringue to form an even layer over the batter, then place the tins in the oven. Immediately lower the temperature to 160C fan-forced (180C conventional)and bake for 30 minutes until the meringue has formed a hard crust and is just beginning to brown. Remove from the oven and place the tins on a wire rack to cool completely.

7. Step 7

   Meanwhile, peel and cut the kiwi fruit into small pieces – about 1.5cm. You should have about 550g. Store in an airtight container until serving.

8. Step 8

   Just before serving, transfer half the kiwi fruit to a medium bowl, then add half the passionfruit pulp. Using a potato masher or fork, roughly crush the kiwi. This will form the middle fruit layer.

9. Step 9

   Place the creme fraiche, cream, icing sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment and whisk on a medium-high speed for about 2 minutes until soft peaks form. Be careful not to over-whip – you want soft, undulating waves that just hold their shape.

10. Step 10

    To assemble, release the cakes from the spring-form tins. Place one of the cakes, meringue-side up, on a serving plate. Spoon about one-quarter of the cream on top and spread to form a thin layer, then spoon the crushed kiwi-passionfruit mix evenly all over. Now spread another quarter of the cream over the fruit, leaving a clear border all around so that the fruit is visible at the edges (the cream helps to keep the two layers together). Place the second cake on top, meringue-side up, and spread the remaining cream on top. Spoon the chopped kiwi fruit evenly all over and dribble the remaining passionfruit pulp over the cake.

11. Step 11

    Serve immediately. This cake is best eaten on the day it’s made, but leftovers can be refrigerated for another day.