This is my Nana’s treasured fairy pie—essentially a gluten-free meringue cake layered with plenty of whipped cream. It’s wonderfully rich and incredibly tasty. This recipe is a beloved family tradition and one of the best gluten-free meringue desserts you’ll try.
My grandmother (Nana) passed away more than 30 years ago, yet we still make this cake nearly every Christmas. For family members who never met her, this dessert is a comforting connection to her memory. It’s become a highlight of our holiday table and a way to share Nana’s legacy.
The cake is rich and decadent, so small slices go a long way. While my family traditionally serves it on Christmas Eve, it’s perfect for any special occasion. Nana sometimes frosted the top and sides with whipped cream to give the cake a fully finished look, and on holidays she’d add jimmies (sprinkles) for a festive touch.
You can choose whatever nuts you prefer; walnuts are my favorite, but pecans or almonds are excellent too—or leave them out entirely if you prefer.
Tips for a successful cake
- Bake the cakes in 8″ springform pans so the layers are simple to remove.
- Place the pans on the second rack from the bottom in your oven. This helps the meringue and cake bake evenly and prevents the top from overcooking before the batter sets.
We’d love to hear your thoughts—do you have any fond memories of treats your grandparents made? Share them in the comments.
Gluten-Free Meringue Cake Recipe
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- Author: Rebecca Baron
- Prep Time: 25 Minutes
- Cook Time: 35 Minutes
- Total Time: 60 Minutes
- Yield: 16
- Category: Dessert
- Cuisine: Italian
Description
This is an eggy cake featuring layers of meringue and a generous whipped cream filling. The combination of tender cake, crisp meringue, and creamy whipped topping makes this my favorite dessert.
Ingredients
- 1 Cup butter, softened
- 2 Cups granulated sugar, divided
- 6 large eggs, separated
- 2 tsp vanilla
- ½ Cup milk
- 1 ⅓ Cups gluten-free flour blend
- 2 tsp baking powder
- ½ tsp salt
- ½ Cup walnuts, pecans, or sliced almonds (optional)
Whipped Cream
- 1 Cup whipping cream
- 2 Tbsp granulated sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 8″ springform pans.
- In a large bowl, beat the butter and 1 cup of the sugar with an electric mixer until light and fluffy. Add vanilla and the egg yolks, mixing well and scraping the bowl as needed.
- Mix in the milk until combined.
- In a separate bowl, whisk together the gluten-free flour blend, baking powder, and salt.
- Fold the dry ingredients into the wet mixture until just combined. Divide the batter evenly between the prepared pans and smooth the tops lightly.
- In a clean bowl, beat the egg whites until frothy. Gradually add the remaining 1 cup of sugar while continuing to beat until stiff peaks form.
- Carefully divide the meringue between the two pans, spreading it over the batter without smoothing it flat. Sprinkle the tops with the nuts if using. Bake for 35–40 minutes, until the meringue is set and lightly golden.
- Remove the cakes from the oven and cool on wire racks.
- When cool, run a butter knife around the sides of each springform pan to loosen the layers, then remove the pan sides. Place one cake layer on a serving plate.
- To make the whipped cream, chill a metal bowl and whisk in the freezer for 10–15 minutes. Add the sugar to the bowl, pour in the whipping cream, and beat on high until stiff peaks form.
- Spread whipped cream evenly over the first cake layer, then place the second layer on top.
- Refrigerate for at least one hour before serving to allow the layers to set and flavors to meld.
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