Fresh-Berry Cake With Italian-Meringue Icing Recipe

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Fresh-Berry Cake With Italian-Meringue Icing
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Ingredients
9
Count
Nutrition
4062
Calories
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Ingredients:

  • cooking spray
  • 2 cups sugar
  • 3 large eggs
  • 3 1/4 cups cake flour
  • 1/4 tsp salt
  • 3/4 cup skim milk

Directions:

  1. Preheat oven to 350°.
  2. To make the cake: Coat 2 (9-inch) round cake pans with cooking spray; line the bottoms of the pans with wax paper. Coat wax paper with cooking spray; set aside.
  3. Place the sugar and the butter in a large bowl; beat with a mixer at medium speed for 5 minutes or until very well-blended. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla extract.
  4. Lightly spoon the flour into dry measuring cups; level with a knife. Combine the flour, the baking powder, and 1/4 teaspoon salt, stirring with a whisk. Add the flour mixture and the milk alternately to sugar mixture, beginning and ending with the flour mixture; mix after each addition. Pour batter into the prepared cake pans. Sharply tap pans once on counter to remove air bubbles.
  5. Bake at 350° for 30–35 minutes or until a wooden pick inserted in the center comes out clean. Cool cake in pans for 10 minutes on a wire rack; invert pans. Carefully peel off wax paper, and cool cake completely on wire rack. Cake can be made a day in advance and covered in plastic wrap.
  6. Top with Italian-Meringue Icing—check out our step-by-step recipe and decorating tips below.
  7. Step 1: In a large bowl, beat 1/4 teaspoon cream of tartar and 3 large egg whites with a mixer at high speed until soft peaks form. Combine 1 cup sugar, 1/4 cup water, and 1/4 teaspoon salt in a small saucepan. Cook over medium heat, stirring just until sugar dissolves, and bring to a boil. Cook, without stirring, for 2 minutes or until a candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Beat in 1/2 teaspoon vanilla extract.
  8. Step 2: Place 1 cake layer on a cake stand; spread first layer with 1/2 cup icing. Turn the remaining layer upside down (so flat side faces up) and place on top of the first layer. Spread 1/2 cup icing on second layer.
  9. Step 3: Spread remaining icing to cover cake. Create decorative peaks using the back of a large spoon, if desired. You can make cake up to this point, refrigerate it for a few hours, and then garnish just before serving.
  10. Step 4: Garnish with raspberries and mint sprigs.
  11. Note: The eggs in this recipe are not fully cooked, which may be a concern if you're pregnant or have a compromised immune system.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4062.38 Kcal (17008 kJ)
Calories from fat 1416.2 Kcal
% Daily Value*
Total Fat 157.36g 242%
Cholesterol 927.74mg 309%
Sodium 928.01mg 39%
Potassium 1539.02mg 33%
Total Carbs 600.95g 200%
Sugars 245.01g 980%
Dietary Fiber 9.01g 36%
Protein 62.38g 125%
Vitamin C 1.9mg 3%
Vitamin A 1.7mg 57%
Iron 34.6mg 192%
Calcium 784.9mg 78%
Amount Per 100 g
Calories 338.12 Kcal (1416 kJ)
Calories from fat 117.87 Kcal
% Daily Value*
Total Fat 13.1g 242%
Cholesterol 77.22mg 309%
Sodium 77.24mg 39%
Potassium 128.1mg 33%
Total Carbs 50.02g 200%
Sugars 20.39g 980%
Dietary Fiber 0.75g 36%
Protein 5.19g 125%
Vitamin C 0.2mg 3%
Vitamin A 0.1mg 57%
Iron 2.9mg 192%
Calcium 65.3mg 78%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 93.6
    Points
  • 111
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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