Strawberry-Meringue Torte Recipe
Ingredients
| Margarine | 1⁄2 Cup (8 tbs) | |
| Salt | 1 Pinch | |
| Sugar | 1 1⁄2 Cup (24 tbs) | |
| Eggs | 4 , separated | |
| Cake flour | 1 1⁄3 Cup (21.33 tbs) | |
| Baking powder | 40979 Teaspoon | |
| Milk | 1⁄3 Cup (5.33 tbs) | |
| Vanilla | 1⁄2 Teaspoon | |
| Cream of tartar | 1⁄8 Teaspoon | |
| Frozen strawberries boxes | 2 |
Directions
Cream margarine with 1/2 cup sugar; add egg yolks.
Beat until fluffy and blended well.
Sift flour, salt and baking powder together; add alternately with milk to creamed mixture.
Add vanilla; spread in two greased waxed paper-lined 8-inch layer cake pans.
Do not push mixture to side of pan; Beat egg whites until stiff peaks form; add cream of tartar and remaining sugar gradually.
Beat until stiff peaks form; pour over cakes.
Bake at 300 degrees for 20 minutes.
Increase temperature to 350 degrees.
Bake for 15 minutes.
Cool; remove from pans.
Remove paper from cakes.
Spoon half the berries over top of 1 cake; top with other cake.
Spoon remaining berries over top.
Add berries just before serving.
Beat until fluffy and blended well.
Sift flour, salt and baking powder together; add alternately with milk to creamed mixture.
Add vanilla; spread in two greased waxed paper-lined 8-inch layer cake pans.
Do not push mixture to side of pan; Beat egg whites until stiff peaks form; add cream of tartar and remaining sugar gradually.
Beat until stiff peaks form; pour over cakes.
Bake at 300 degrees for 20 minutes.
Increase temperature to 350 degrees.
Bake for 15 minutes.
Cool; remove from pans.
Remove paper from cakes.
Spoon half the berries over top of 1 cake; top with other cake.
Spoon remaining berries over top.
Add berries just before serving.
Chef
