Meringue Cake

Meringue Cake

Ingredients:
1 1/2 cups cake flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening
2/3 cup milk
1 1/2 teaspoons vanilla
4 eggs -- separated
1 cup sugar

Directions:
Heat oven to 325º. Grease sides of 2 round pans, 9 × 1 1/2 inches or 8 × 1
1/2 inches. Line bottoms of pans with cooking parchment paper or waxed
paper circles. Beat flour, 3/4 cup sugar, the baking powder, salt,
shortening, milk, vanilla and egg yolks in medium bowl on low speed 30
seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping
bowl occasionally (batter will be stiff). Spread evenly in pans.
Beat egg whites in small bowl on medium speed until foamy. Beat in 1 cup
sugar, 1 tablespoon at a time, on high speed until stiff peaks form.
Spread half of the egg white mixture over batter in each pan.
Bake 30 to 35 minutes or until meringue looks set and dry. Cool 10
minutes. Loosen meringues from edges of pans with knife point if
necessary. Carefully remove from pans and peel off paper. Place layers,
meringue sides up, on wire racks. Cool completely.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"© General Mills, Inc. 1998."
Yield:
"1 Cake"
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