April 20, 2011

Strawberry Meringue Cake


I was so excited to post this recipe.  I had it FOREVER ago at a luncheon at my friend, Julie, home.  I loved it then and haven't made it sense!  That was like 6 years ago!  I was in the mood for strawberries, and remembered this recipe!  


The cake mix has OJ and orange zest in it...makes it so refreshing!  You also slap on some meringue on top of the cake batter...hence the  Meringue in Strawberry Meringue Cake.  See the back cake?  That's how it should look after spreading it all over the batter.


This is what it looks like when you totally destroy the meringue when trying to get it out of the pan.  Learn from me and REALLY grease your pan well:)  Doesn't really matter though...you don't even see the beautiful meringue.


You make some fabulous strawberry whipping cream and slap it on top of the meringue and then add some beautiful sliced strawberries on top.  


The final product is beautiful:) It is the perfect Spring dessert.  My kids inhaled it.  In fact, the baby was sticking his fingers in my frosting while I was taking pictures.  Not cool:)  


I hope you enjoy it!  I certainly did...I will also be eating it for lunch today!

Strawberry Meringue Cake
 
1 (18 oz.) yellow cake mix                                          
1 ½ c. orange juice                                                            
4 eggs separated (reserve whites for meringue)      
1 ½ tsp. grated orange peel         
1/4 tsp. cream of tarter
1 c. sugar + 1/4 c. for strawberry reserve
2 c. whipping cream
2 pints fresh (not frozen) strawberries
 
DO NOT MAKE CAKE ACCORDING TO BOX!  Grease well 2 (9”) round cake pans.  In a large mixing bowl combine cake mix, OJ, egg yolks and orange zest.
Mix egg white and cream of tarter in separate bowl.  Using a mixer beat on medium to foam and then slowly add 1c. sugar, beating on high until stiff, glossy peaks begin to form.
Put cake batter in 9” pans, then spread meringue carefully and evenly on top.
Bake at 350° for 35-45 minutes or until meringue is light brown.  Cool completely on wire racks.
While cooling, beat whipping cream stiffer than normal and add ½ c. mashed strawberries and ¼ c. reserved sugar and fold into whipping cream.  Once cake is cooled, loosen from pans, and place one on cake plate meringue side up.  Top with large plop of whipping cream frosting and add fresh sliced strawberries on top.  Top with other cake and complete with another spread of whipped cream frosting, adding strawberries everywhere.  Store in fridge for at least one hour before serving.

2 comments:

  1. This looks delicious. I have a bunch of strawberries, and I now know what to do with them :)

    ReplyDelete
  2. Wow--- I may be trying this one this weekend. YUMMMMMMMMM!
    ~Alison ( you know who ;))

    ReplyDelete