• Recipe by
  • Prep time
    30 minutes
  • Cook Time
    50 minutes
  • Serves
    6-8 slices

Equipment: 8 Inch Parchment Paper Rounds


For the vanilla cake

1 large brown egg

2 large brown egg yolks (reserve egg whites for meringue) ¾ cups

(150 g) granulated white sugar

1 tsp (5 ml) vanilla extract

Zest of ½ navel orange

Zest of whole lemon

1 ¼ cups (162 g) all purpose flour

1 teaspoon baking powder

2 teaspoons kosher salt

¼ cup (60 ml) whole milk

8 tablespoons (113 g) unsalted butter


2-3 cups fresh berries of your choice

For the Swiss meringue

2 large brown egg whites

¼ cup + 2 tablespoons (90 g) granulated white sugar pinch of kosher salt


As always, gather, weigh out, and prepare all ingredients and equipment prior to starting.

Preheat the oven to 350°F /175°C with rack in the center position. Spray an 8-inch round cake pan with nonstick spray and line with your Kana pre-cut 8-inch round parchment paper.

In a small saucepan, combine milk with the butter and place over low heat until the butter melts. Remove the saucepan from heat, allowing butter to cool while preparing the rest of the ingredients.

In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

In a large bowl, whisk together the egg, egg yolks, sugar, vanilla, and citrus zests for 4 to 5 minutes, until light and fluffy.

Using a rubber spatula, add dry ingredients to the egg/sugar mixture, folding in gently until combined. Pour in the butter/milk mixture and continue to fold everything together until the batter has come together—the batter will be slightly stiffer than a regular cake batter.

Pour cake batter into your prepared baking pan; using an offset spatula to evenly spread the batter. Top the cake batter with your fruit, pressing ever-so-slightly into the batter.

Place cake into the preheated oven and bake for 40-45 minutes, or until a skewer/toothpick comes out clean, and the top is golden brown.

Allow cake to cool in the pan for about 10 minutes, then turn the cake out onto a baking rack. Allow the cake to cool completely (1-3 hours) before adding the topping.

When you are ready to serve, top cake with Swiss meringue, toasting meringue with a blow torch. You may skip the meringue, and instead, top with freshly whipped cream or a dusting of confectioners sugar—Enjoy!

Swiss Meringue

Place egg whites, sugar, and salt in the bowl of a stand mixer or a heatproof bowl. Place over a pot of simmering water, ensuring the water does not touch the bowl. Heat mixture, constantly whisking until the mixture registers 160°F / 70°C on a digital thermometer.

Carefully transfer the bowl to the stand mixer (fitted with the whisk attachment) and whip on high speed until the mixture is bright white and can hold a medium peak—approx 7 to 10 minutes.



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Jase Kingsland-Sham