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Meringue Cake Recipe

 

Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter and flour two - 8 x 2 inches (20 x 5 cm) round cake pans.

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.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg yolks and beat until well combined. 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 or the back of a spoon. Set aside while you make the meringue.

Meringue: In a clean bowl of your electric mixer, or with a hand mixer, whip 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 evenly 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 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 stiff peaks form. Cut the strawberries into bite sized pieces and, if necessary, add a little sugar to sweeten them. Place one of the cake layers, meringue side up, on a serving platter. Spread the whipping cream onto the cake and top with the strawberries. Gently place the second cake layer, cake side down so the meringue layer is facing up, onto the first layer. 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. 

Serves 8 - 10.

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Cake Batter:

4 large egg yolks

1 cup (100 grams) sifted cake flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, at room temperature

1/2 cup (100 grams) granulated white sugar

1 teaspoon pure vanilla extract

1/4 cup (60 ml) milk (full fat or reduced fat)

Meringue Layer:

4 large egg whites

1/4 teaspoon cream of tartar (optional)

1/3 cup (65 grams) granulated white sugar

1/2 teaspoon pure vanilla extract

Topping:

1 cup (240 ml) heavy whipping cream (double cream)

1 - 2 tablespoons (15-25 grams) granulated white sugar

1 pound (450 grams) fresh strawberries