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Ria gave us three options for this month’s sweet punch and I chose meringue cake from Joy Of Baking. I baked the cake for the new year’s eve, though we did not wait until midnight to cut the cake. This cake was a perfect dessert after a spicy meal; Chicken Biryani and Goat Biryani served with badami chicken and raita. This cake consist of two meringue cakes sandwiched with whipped cream and berries. The recipe called for fresh whipped cream and strawberries. I was pressed for time that day, hence used cool whip and mixed berries. The berries I chose were strawberries, blueberries and blackberries. I took this picture the next day.
Source: Joy of Baking
Preparation Time: 30 minutes (excluding cooling time)
Baking Time: 25 – 30 minutes
Serves: 8 – 10
- Cake batter –
- 4 Large Egg Yolks (at room temperature)
- 1 cup or 100 grams sifted Cake Flour (substitution at the end of the post)
- 1 tsp Baking Powder
- 1/8 tsp Salt
- 1/2 cup or 1 stick or 114 grams Unsalted Butter (bring it to room temperature)
- 1/2 cup or 100 grams Granulated Sugar
- 1 tsp Pure Vanilla Extract
- 1/4 cup or 60 ml Milk
- For the meringue –
- 4 large Egg Whites
- 1/4 tsp Cream of Tartar
- 1/3 cup or 65 grams Granulated Sugar
- 1/2 tsp Pure Vanilla Extract
- Filling –
- 1 cup or 240 ml Heavy Whipping Cream 1 tub Non Fat Cool Whip
- 1 – 2 tbsp or 14 – 28 grams Granulated Sugar (won’t need this sugar if using cool whip)
- 1 pound (454 grams) Fresh Strawberries, cut into bite sized pieces 1 – 1/2 cups cut Strawberries + Black Berries + Blueberries
- Confectioners Sugar for dusting top of cake (I forgot to dust mine)
- Cake batter –
- Preheat the oven to 350 F or 177 C.
- Grease two 8 x 1 ½” round cake pans.
- Take two bowls, one big and one small bowl. Separate the eggs. Place the yolks in a small bowl and the whites in a big bowl. We can whip the egg whites in the same bowl, if bowl is big enough. Keep the yolks and whites aside to bring them to room temperature. I left them on the counter top for 1 hour.
- Sift the dry ingredients together (except sugar); salt, baking powder and flour and keep aside.
- In a separate bowl, beat the butter until soft, for about 2 minutes. I would recommend bringing it to room temperature, although it is not required. I used my electric hand mixer.
- Add sugar and beat for another 2 – 3 minutes until light and fluffy.
- Add egg yolks one at a time, beating well after each addition.
- Add Vanilla extract and beat well.
- Reduce the speed to mix or to low speed and add some flour in three additions, alternating with milk. Start with flour and end with flour, 3 additions of flour and two additions of milk.
- Divide the batter evenly into two pans and smooth off the tops of the batter in the pans.
- Meringue –
- Beat the egg whites until foamy, about a minute or two.
- Add cream of tartar and continue beating until soft peaks form.
- Add sugar and continue to beat until stiff, firm peaks are formed.
- Add in Vanilla extract and beat well.
- Divide the meringue equally into the two pans and gently smooth off the tops.
- Bake for 25 – 30 minutes. I baked for 25 minutes until meringue layer is light golden brown and a tooth pick inserted came out clean.
- Remove from the oven and let the cakes cool on a cooling rack. Don’t remove the cakes from the pan until they are completely cooled
- Serving –
- Just before serving, mix cool whip with the berries. I used little less than ¾ tub of cool whip, but would recommend using the whole tub instead. If using cream, whip the cream with sugar until soft peaks are formed. Mix it with cut berries. I used strawberries, blueberries and blackberries. You can use berries of your choice.
- In a serving platter, place the cake with meringue side up. Spread the cream mixture on it. Top it off with the second meringue cake, meringue side up.
- Dust the cake, that is the second cake on the top layer with confectioner sugar or icing powder or powdered sugar.
- Serve immediately or refrigerate until ready to serve. Also, refrigerate the left over cake immediately.
- I did not have cake flour in my pantry and substituted it with all purpose flour and cornstarch. I used ¾ cup or 105 grams of All Purpose Flour + 2 tbsp of Cornstarch. I followed this table for the substitution