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Layered Meringue Cake

Two layers of meringue cake sandwiched with cream and mixed berries. Perfect cake to serve as a dessert after any meal.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Servings 8
Calories
Author Usha Rao

Ingredients

Cake batter

  • 4 Egg Yolks large at room temperature
  • 1 cup or 100 grams Cake Flour sifted notes at the end of the post
  • 1 teaspoon Baking Powder
  • ⅛ teaspoon Salt
  • ½ cup or 1 stick or 114 grams Unsalted Butter bring it to room temperature
  • ½ cup or 100 grams Granulated Sugar
  • 1 teaspoon Pure Vanilla Extract
  • ¼ cup or 60 ml Milk

Meringue

  • 4 large Egg Whites
  • ¼ teaspoon Cream of Tartar
  • ⅓ cup or 65 grams Granulated Sugar
  • ½ teaspoon Pure Vanilla Extract

Filling

  • 1 cup or 240 ml Heavy Whipping Cream or 1 tub Non Fat Cool Whip
  • 1 - 2 tablespoon 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 or 1 - ½ cups cut Strawberries + Black Berries + Blueberries
  • Confectioners Sugar for dusting top of cake I forgot to dust mine

Instructions

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.

Notes

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 tablespoon of Cornstarch. I followed this table for the substitution