meringue cake

I’m always on the lookout for a delicious light dessert for the spring and summer months. I have plenty of yummy rich dessert recipes for the holidays and colder months, but I was so excited to get my hands on this Meringue Cake recipe from my friend. It’s perfect for luncheons, brunches, and summer garden parties. Here’s to berry season!

This play on strawberry shortcake consists of a delightful crust that has two parts: a light cake-like base with a delicate sweet meringue-like topping. Start by preheating your oven to 350°. Then make the cake base below:

¾ C butter (room temp.)
2/3 C sugar
3 egg yolks (save whites)
2/3 C milk
1-1/3 C flour
1 pinch of salt
1 tbsp. baking powder

Cream butter and sugar, add egg yolks.  Add rest of ingredients slowly pouring in milk alternately.  Spread evenly on cookie sheet lined with parchment or greased completely (including sides) if not using paper. Add the meringue topping below:
3 egg whites (room temp.)
1 pinch of salt
1 C sugar (divided)
1 tsp. vanilla
Beat egg whites adding salt, then ¼ C sugar, then vanilla, and then gradually adding the rest of the sugar 1 tbsp at a time. Beat until sugar dissolves and it forms peaks (this process takes about 7-10 min).  Carefully spread over uncooked cake mixture.  Bake at 350° for 20 minutes. Allow to cool.

Serve with sliced strawberries (cut up into small pieces coated with about 2 tbsp sugar), or mixed berries and cream. You could also use any seasonal fruit topping along with cream. Lemon sauce is yummy too!

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