Strawberry Meringue Cake Mostachon Recipes

STRAWBERRY MERINGUE CAKE

Steps:

• Let egg whites stand at room temperature for 30 minutes. , In a large bowl, combine the cake mix, orange juice, egg yolks and orange zest; 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. , 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. , Bake at 350° for 35 minutes or until meringue is lightly browned. Cool in pans on wire racks (meringue will crack). , Meanwhile, in a large bowl, beat cream until stiff peaks form. Mash 1/2 cup of strawberries with remaining sugar; fold into whipped cream. , 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.

STRAWBERRY MERINGUE CAKE

Steps:

• In a mixing bowl, combine cake mix, orange juice, egg yolks and orange peel.
• Beat on medium speed for 4 minutes.
• Pour into two greased and floured 9-inch round baking pans; set aside.
• In a mixing bowl, beat egg whites and cream of tartar on medium until foamy.
• Gradually beat in 1 cup sugar, a tablespoon at a time on high until stiff glossy peaks form and sugar is dissolved.
• Spread the meringue even over both pans of cake batter.
• Bake at 350°F for 35 minutes or until meringue is lightly browned.
• Cool in pans on wire racks (meringue will crack).
• Beat the cream until stiff peaks form.
• Mash 1/2 cup of strawberries with remaining sugar; fold into whipped cream.
• 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.