Ingrédients pour Strawberry Meringue Cake
- 1 box (15.25 oz) Yellow Cake Mix
- ½ cup orange juice
- 2 large egg yolks, 4 large egg whites
- 1 tablespoon orange zest
- 1 teaspoon cream of tartar
- 1 ¼ cups granulated sugar, 2 tablespoons powdered sugar
- 2 cups heavy cream
- 1 ½ cups fresh strawberries (plus additional for garnish)
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Comment préparer Strawberry Meringue Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a large mixing bowl, combine 1 box (15.25 oz) white cake mix, ½ cup orange juice, 2 large egg yolks, and 1 tablespoon orange zest.
- Beat on medium speed for 4 minutes until well combined.
- Pour batter evenly into the prepared baking pans.
- In a clean, dry mixing bowl, beat 4 large egg whites with 1 teaspoon cream of tartar on medium speed until foamy.
- Gradually add 1 cup granulated sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form and the sugar is completely dissolved.
- Gently spread the meringue evenly over the cake batter in both pans.
- Bake for 35-40 minutes, or until the meringue is lightly browned and a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans on wire racks for 10 minutes before inverting onto the racks to cool completely.
- While the cakes cool, whip 2 cups heavy cream with 2 tablespoons powdered sugar until stiff peaks form.
- In a separate bowl, mash 1 ½ cups fresh strawberries with ¼ cup granulated sugar.
- Gently fold the mashed strawberries into the whipped cream.
- Once the cakes are completely cool, carefully remove them from the wire racks.
- Place one cake layer on a serving platter, meringue side up.
- Spread about two-thirds of the strawberry cream mixture over the first layer.
- Slice the remaining fresh strawberries in half.
- Arrange half of the sliced strawberries over the cream mixture.
- Top with the second cake layer, meringue side up.
- Frost the top of the cake with the remaining strawberry cream mixture.
- Garnish with the remaining sliced strawberries and refrigerate for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
179g
Fat
52g
Carbs
21g
