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Strawberry Meringue Cake

"Guests say 'Wow!' when I present this torte," reports field editor Dorothy Anderson of Ottawa, Kansas. "Mashed berries add flavor to the cream filling."
  • Total Time
    Prep: 30 min. Bake: 35 min. + cooling
  • Makes
    16 servings

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1-1/3 cups orange juice
  • 4 large eggs, separated
  • 1-1/2 teaspoons grated orange zest
  • 1/4 teaspoon cream of tartar
  • 1 cup plus 1/4 cup sugar, divided
  • 2 cups heavy whipping cream
  • 2 pints fresh strawberries, divided

Directions

  • 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.
Nutrition Facts
1 piece: 337 calories, 15g fat (8g saturated fat), 94mg cholesterol, 231mg sodium, 47g carbohydrate (34g sugars, 2g fiber), 4g protein.

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