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.
[Non-text portions of this message have been removed]
------------------------------------
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/CAKE-RECIPE/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/CAKE-RECIPE/join
(Yahoo! ID required)
<*> To change settings via email:
cake-recipe-dig...@yahoogroups.com
cake-recipe-fullfeatu...@yahoogroups.com
<*> To unsubscribe from this group, send an email to:
cake-recipe-unsubscr...@yahoogroups.com
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
