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Strawberry and Cinnamon Meringue Cake Recipe
|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Vanilla extract||1 Teaspoon|
|Cinnamon||4 Teaspoon, ground|
|Heavy cream||1 1⁄4 Cup (20 tbs), whipped|
|Strawberries||1 1⁄2 Pound, halved (hulled)|
Serving size: Complete recipe
Calories 2424 Calories from Fat 997
% Daily Value*
Total Fat 114 g174.6%
Saturated Fat 69.3 g346.3%
Trans Fat 0 g
Cholesterol 411 mg
Sodium 316.3 mg13.2%
Total Carbohydrates 349 g116.5%
Dietary Fiber 24.3 g97.1%
Sugars 301.9 g
Protein 24 g48.3%
Vitamin A 91% Vitamin C 671.1%
Calcium 51.6% Iron 26.1%
*Based on a 2000 Calorie diet
Draw a 9-inch circle on the paper and set aside.
Put the egg whites into a large bowl and beat until stiff.
Gradually add the sugar, beating constantly.
Add the vinegar and vanilla extract, and sift in the cornstarch and cinnamon.
Fold them in quickly and thoroughly, using a large metal spoon.
Spoon the meringue into the circle on the paper-lined baking sheet and smooth it evenly.
Bake in a preheated 350° oven for 5 minutes, then reduce the heat to 250° and bake for a further hour.
Carefully transfer the meringue base, still on the paper, onto a wire rack and leave to cool.
When ready to serve, peel off the paper and place the meringue on a serving plate.
Cover with the whipped cream, and then press the strawberries into the cream.