Strawberry Meringue Cake

Raspberries, blueberries, blackberries, even huckleberries can be used in place of strawberries in this wonderful Strawberry Meringue Cake.

2 cups sifted cake flour

4 tsp. baking powder

1/2 cup butter

1 cup sugar

4 egg yolks, well beaten

3/4 cup milk

1 tsp. vanilla extract

1/2 cup sugar

4 egg whites, stiffly beaten

1 quart fresh strawberries

1/2 cup sugar

Sift flour, add baking powder and sift together 3 times.

Cream butter, add 1 cup sugar. Gradually cream together until light and fluffy. Add egg yolks, then flour, alternately with 3/4 cup milk. Beat after each addition until batter is smooth. Add vanilla.

Bake in 2 greased 9 inch layer pans in a 375 degree oven for 25 minutes or a toothpick comes out clean. Remove from oven, remove cake from pans and cool.

Fold 1/2 cup sugar slowly into the 4 stiffly beaten egg whites.

Place the 2 cake layers on a baking sheet. Pile meringue lightly on them and return to a 350 degree oven to brown for 15 minutes. Wash and hull berries. Reserve a few nicer ones for garnishing.

Crush remainder of berries with 1/2 cup sugar. Spread between  layers. Assemble layers together on top of each other. Garnish top with whole berries. Serve immediately.

Serves 8

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