Merry Meringue Cake

Yield: 8 servings

Ingredients

• 4 eggs, separated
• 1/2 teaspoon cream of tartar
• 1 1/4 cups granulated sugar, divided
• 1/2 cup butter, softened
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup milk
• 2 teaspoons grated lemon peel
• 1 tablespoon lemon juice

Instructions

1. Heat oven to 350 degrees F.
2. In medium mixing bowl, beat egg whites with cream of tartar at high speed until foamy.
3. Add 3/4 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Set aside.
4. In large mixing bowl, beat together butter and remaining sugar at medium speed until light and fluffy.
5. Add egg yolks and beat until thoroughly blended.
6. In small bowl, stir together flour, baking powder, and salt. Add to batter alternately with milk, blending well after each addition.
7. Beat in lemon peel and juice.
8. Pour into 2 (8 x 1 1/2 inch round) cake pans lined on bottom with waxed paper.
9. Spread reserved meringue over batter in each pan, gently smoothing tops.
10. Bake for 25 minutes.
11. Turn off oven. Let stand in oven 5 minutes. Cool on wire racks.
12. To serve, stack layers on serving plate or platter.

Notes

Nutritional information per serving of 1/8 recipe: Calories 323, Protein 5 g, Carbohydrates 44 g, Total Fat 14 g, Cholesterol 138 mg, Sodium 286 mg

Attribution

Recipe and photo used with permission from: American Egg Board