Strawberry Meringue Cake
a.. Prep: 30 min. Bake: 35 min. + cooling
b.. Yield: 12-16 Servings
30 35 65
Ingredients
a.. 1 package yellow cake mix (regular size)
b.. 1-1/3 cups orange juice
c.. 4 eggs, separated
d.. 1-1/2 teaspoons grated orange peel
e.. 1/4 teaspoon cream of tartar
f.. 1 cup plus 1/4 cup sugar, divided
g.. 2 cups heavy whipping cream
h.. 2 pints fresh strawberries, divided
Directions
a.. Let egg whites stand at room temperature for 30 minutes.
b.. In a large bowl, combine the cake mix, orange juice, egg yolks and orange
peel; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into
two greased and floured 9-in. round baking pans; set aside.
c.. In a large bowl with clean beaters, beat egg whites and cream of tartar
on medium until soft peaks form. Gradually beat in 1 cup sugar, a tablespoon at
a time, on high until stiff glossy peaks form. Spread the meringue evenly over
cake batter.
d.. Bake at 350° for 35 minutes or until meringue is lightly browned. Cool in
pans on wire racks (meringue will crack).
e.. Meanwhile, in a large bowl, beat cream until stiff peaks form. Mash 1/2
cup of strawberries with remaining sugar; fold into whipped cream.
f.. Loosen edges of cakes from pans with a knife. Using two large spatulas,
carefully remove one cake to a serving platter, meringue side up. Carefully
spread with about two-thirds of the cream mixture. Slice the remaining berries;
arrange half over cream mixture. Repeat layers. Store in the refrigerator.
Yield: 12-16 servings.
Nutritional Facts 1 serving (1 piece) equals 337 calories, 15 g fat (8 g
saturated fat), 94 mg cholesterol, 231 mg sodium, 47 g carbohydrate, 2 g fiber,
4 g protein.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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