Strawberry Meringue Cake
Recipe: #19709
June 25, 2015
Categories: Desserts, Cakes, 8 or 9 Inch, Eggs, Fruit, Strawberry, Kid Pleaser, Entertaining, Ladies Luncheon, Summer, Vegetarian, Kosher Dairy more
"McCall’s Cooking School 1984 Book 1 “Sweet ripe strawberries and meringue turn a simple layer cake into a spectacular dessert. The cake rounds are baked first, returned briefly to the oven topped with meringue, and then when cool layered with fruit and whipped cream” beast of recipe"
Original recipe yields 10 servings
Ingredients
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- MERINGUE
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Nutritional
- Serving Size: 1 (272.9 g)
- Calories 706.7
- Total Fat - 40.9 g
- Saturated Fat - 18.4 g
- Cholesterol - 1097.5 mg
- Sodium - 258 mg
- Total Carbohydrate - 67.5 g
- Dietary Fiber - 4.4 g
- Sugars - 41.6 g
- Protein - 20.1 g
- Calcium - 237.9 mg
- Iron - 3.9 mg
- Vitamin C - 7.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Sift flour with baking powder and salt three times; set aside.
Step 2
Preheat oven to 375F.
Step 3
Grease well and lightly flour two 9 by 1 1/2 inch layer pans.
Step 4
In large bowl of mixer, at medium speed, cream butter until light.
Step 5
Gradually beat in sugar until light and fluffy.
Step 6
Beat in egg yolks, half at a time, beat until very light.
Step 7
At low speed, beat in flour mixture (in fourths)
Step 8
Alternately with milk (in thirds), beginning and ending with flour mixture. Beat just until combined. Add vanilla.
Step 9
Divide evenly into cake pans;
Step 10
Smooth tops.
Step 11
Bake 20 to 25 minutes until tops spring back when gently pressed with finger. Do not overbake.
Step 12
Meanwhile, in small bowl of mixer, let whites warm to room temperature – 1 hour.
Step 13
Cool layers in pans on racks 5 minutes.
Step 14
Loosen edges with sharp knife.
Step 15
Invert on cake racks to cool.
Step 16
Place cooled layers on cookie sheets.
Step 17
Preheat oven to 350F.
Step 18
At high speed, beat whites just until soft peaks form when beater is slowly raised.
Step 19
Beat in 1/2 cup sugar, 2 tablespoons at a time,
Step 20
Beating after each addition.
Step 21
Beat until stiff peaks form when beaters are slowly raised.
Step 22
Spread meringue lightly on layers.
Step 23
Bake 10 to 15 minutes, until meringue is golden.
Step 24
Let cool on racks.
Step 25
Reserve half of berries for top of cake.
Step 26
Slice rest into bowl.
Step 27
Sprinkle with ½ cup sugar; chill.
Step 28
To serve: place one layer on cake plate.
Step 29
Top with sliced berries.
Step 30
Spread with whipped cream.
Step 31
Place second layer on top.
Step 32
Halve reserved berries; arrange on cake; brush with jelly.
Step 33
Serve at once or within several hours.
Step 34
Do not refrigerate.
Tips & Variations
No special items needed.
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