Shane cooks

Pumpkin Spice Meringue Gateau

Pumpkin Spice Meringue Gateau
Preparation time:
45 minutes
Cooking time:
50 minutes
Serves:
12-14

Shane Smith’s pumpkin spice meringue gateau is the perfect Halloween centrepiece that’s definitely more of a treat than a trick! Moist pumpkin puree sponge layered with pumpkin spice buttercream covered in deliciously chewy and light meringue.

  • Ingredients

    For the pumpkin spice:
    • 4 tsp ground cinnamon
    • 1 tsp ground ginger
    • 1 tsp ground nutmeg
    • 1/2 tsp ground clove
    For the sponge:
    • 230g butter, room temp
    • 350g caster sugar
    • dash vanilla
    • 4 large eggs
    • 70g treacle
    • 420g pumpkin puree
    • 380g plain flour
    • 1 tbsp pumpkin spice
    • 2 tsp baking powder
    • 1 tsp bread soda
    • pinch salt
    For the cream cheese buttercream:
    • 200g butter, room temp
    • 200g icing sugar
    • 1 tsp pumpkin spice
    • 30g cream cheese
    For the meringue:
    • 160g egg whites
    • 160g caster sugar
    • 160g icing sugar
  • Method

    For the pumpkin spice:
    • To make the pumpkin spice, mix all the spices and set aside until needed.
    For the pumpkin spice sponges:
    • Preheat your oven to 170C/150C fan.
    • Line the base of 2 x 8" round loose bottom cake tins with parchment paper. Grease and dust the base and sides, set aside.
    • In the bowl of your Kenwood stand mixer fitted with the K-beater attachment, cream the butter, sugar and vanilla until soft and creamy.
    • Gradually add the eggs, scraping down and mixing well in between each addition.
    • To this, add the treacle and pumpkin puree and mix.
    • The cake batter may look split at this point but don't panic!
    • Sieve the flour, pumpkin spice, salt, soda and baking powder into the bowl and mix until smooth.
    • Spoon this batter evenly into the prepared tins and bake for 45/50 minutes or until a knife inserted comes out clean.
    • Remove and rest in the tins for 5 minutes before removing fully onto a wire rack to cool completely.
    • Once cold, the sponges can be popped into the fridge as it leaves them easier to cut and decorate.
    For the buttercream:
    • Into the bowl of your Kenwood mixer, fitted with the K-beater attachment, cream the butter, sugar and pumpkin spice until soft and pale.
    • Add the cream cheese and mix through but don't overmix. Set aside.
    To assemble:
    • Cut each sponge in half lengthways, leaving you with four thin sponges.
    • Pop one sponge onto a lined baking tray and add a spoon of buttercream. Place a sponge on top and continue until they're all sandwiched together. Don't cover the outside of the sponge with buttercream, as this will be covered with meringue.
    • Place this back in the fridge to firm up for 1 hour.
    For the meringue:
    • Preheat your oven to its hottest setting.
    • Place the egg whites into the bowl of your Kenwood mixer fitted with the whisk attachment.
    • Whisk the egg whites until white and frothy, add the caster sugar and whisk for a few minutes on full speed until thick.
    • To this, add the icing sugar and, again, whisk until thick and glossy.
    • Cover the outside of the chilled pumpkin spice sponge with meringue and pop into the hot oven for one minute or less until the meringue takes on some colour.
    • Alternatively, you can blowtorch the outside of the sponge to get this effect.
    • All there's left to do is tuck in!
  • Chef Notes

    • These are delicious served straight away or even nicer the day after dipped in warm tomato sauce.

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