Meringue Cake
Cake Batter:
4 large egg yolks
1 cup (100 grams) sifted cake flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1 stick) (114 grams) unsalted butter
1/2 cup (100 grams) granulated white sugar
1 teaspoon pure vanilla extract
1/4 cup (60 ml) milk
Meringue Layer:
4 large egg whites
1/4 teaspoon cream of tartar
1/3 cup (65 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
Topping:
1 cup (240 ml) heavy whipping cream
1 - 2 tablespoons (14 - 28 grams) granulated white sugar
1 pound (454 grams) fresh strawberries, cut into bite sized pieces
Confectioners Sugar (powdered or icing) for dusting top of cake
Cake: 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
2-3 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.
Meringue: 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.
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.
Prettypinkbutterfly
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