Recipe

Meringue Cake With Strawberries And Cream Recipe

Add Step-by-Step Photos	Shandy / All my dishes 1 year, 5 months ago I found this recipe on Joyofcakes.com and I have been baking it ever since. This cake is beautiful, fun, and delicious! Never lasts for longer then a day in my house =D. Prep:20m Cook:30m Servings:8	Shandy
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Ingredients

Meringue Cake with Strawberries & Cream

Ingredients:

4 large egg yolks

1 c. sifted cake flour

1 t. baking powder

1/8 t. salt (just give the ingredients a dusting)

1/2 c. (1 stick) unsalted butter

1/2 c. granulated white sugar

1 t. pure vanilla extract

1/4 c. milk

Meringue Layer:

4 large egg whites

1/4 t. cream of tartar

1/2 c. granulated white sugar

1/2 t. pure vanilla extract

Topping:

1 c. heavy whipping cream

2 T. granulated white sugar

1 pound fresh strawberries, sliced (Add a little sugar if necessary)

Confectioners Sugar (powdered or icing) for dusting top of cake

Directions

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Grease and flour two - 8 x 1 1/2 inches (20 x 3.75 cm) round cake pans. Set aside.

Separate the eggs while they are still cold, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

In a mixing bowl sift or whisk together the flour, baking powder, and salt. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 2 minutes). Add the sugar and beat until light and fluffy (about 3 minutes). Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl and then beat in the vanilla extract.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Divide the batter evenly between the two cake pans, smoothing the tops with an offset spatula. Set aside while you make the meringue layer.

In a clean bowl of your electric mixer, or with a hand mixer, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually beat in the sugar and continue to whip until stiff peaks form. Beat in the vanilla extract.

Divide the meringue between the two cake pans, gently smoothing the tops with an offset spatula. Bake for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. The meringue layers will have turned a light brown and will be crisp to the touch but soft inside. Place the pans on a wire rack to cool. When completely cooled, remove from pans.

Shortly before serving whip the cream with the sugar until soft peaks form. Slice the strawberries and, if necessary, add a little sugar to sweeten them. Place one of the cake layers, meringue side down, on a serving platter. Spread or pipe half of the whipping cream onto the cake and top with half the strawberries. Gently place the second cake layer, cake side down so the meringue layer is facing up, onto the first layer. Spread or pipe the rest of the whipping cream and then strawberries on top of the meringue. Dust with confectioners (powdered or icing) sugar. If not eating immediately, cover and place in the refrigerator until serving time. The assembled cake will hold in the refrigerator for a few hours.

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Comments

krumkake 1 year, 5 months ago said:
You are on a dessert roll, aren't you (my FAVORITE kind of roll, so keep rollin')...this looks so pretty for the summer bqs - love the pictures (as always)...fantastic post. I could KISS you!!

michellem 1 year, 5 months ago said:
I saw this on your blog and fell in love! Thank you Shandy..you always have the BEST pictures. They make me drool!

zena824 1 year, 5 months ago said:
Shandy.. this could be a favorite of mine as well.... sounds absolutely awesome to me...Thanks for a great recipe..

chefelaine 4 months ago said:
Sounds delicious, and a High FIVE to you! :+D

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