Lemon Meringue Easter Cake |
|
 |
Prep Time: 25 Minutes Cook Time: 8 Minutes |
Ready In: 33 Minutes Servings: 1 |
|
Live at Five, Lee Murphy, Knox County Health Dept. Ingredients:
1 1/4 cups all-purpose flour |
1 cup sugar |
1/4 cup margarine, softened |
1/2 cup skim milk |
1 1/2 teaspoons fresh lemon rind, grated |
1 1/2 teaspoons baking powder |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
4 egg whites |
1/2 cup sugar |
cooking spray |
1 pint strawberry, sliced (optional) |
Directions:
1. Preheat oven to 350°F.
2. Spray 9x9 pan, or round dish with cooking spray.
3. Beat flour, 1 cup sugar, margarine, milk, baking powder, lemon rind, vanilla, salt, and 2 egg whites in large bowl with electric mixer on low speed for 30 seconds, scraping bowl constantly.
4. Beat on high speed for 2 minutes, scraping bowl occasionally.
5. Pour into pan and bake 25-30 minutes, until golden brown.
6. Cool slightly.
7. Increase oven temperature to 400°F.
8. Beat remaining 2 egg whites in medium bowl until frothy.
9. Slowly beat in 1/2 cup sugar, 1 tablespoon at a time.
10. Continue beating until stiff and glossy.
11. Spread over cake and bake 8-10 minutes, or until meringue is lightly brown.
12. Cool completely.
13. Upon serving, top with sliced strawberries.
|
|