Moist Lemon Meringue Cake |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 9 |
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After my husband was diagnosed with high cholesterol, I started looking for light recipes. With its fresh berries and meringue topping, this sponge cake quickly became a favorite.Suzanne Premo of Sault Ste. Marie, Ontario Ingredients:
2 cups sliced fresh strawberries |
1-1/4 cups sugar, divided |
1/4 cup butter, softened |
2 egg whites |
1 teaspoon vanilla extract |
1-1/4 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1-1/2 teaspoons grated lemon peel |
1/4 teaspoon salt |
1/2 cup fat-free milk |
meringue: |
2 egg whites |
1/4 cup sugar |
Directions:
1. In a small bowl, combine strawberries and 1/4 cup sugar. Refrigerate until serving. In a large bowl, beat butter and remaining sugar until crumbly, about 2 minutes. Add egg whites and vanilla; beat well. Combine the flour, baking powder, lemon peel and salt; add to butter mixture alternately with milk, beating well after each addition.
2. Pour into an 8-in. square baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
3. For meringue, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot cake, sealing meringue to edges.
4. Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour.
5. Refrigerate for 1-2 hours before serving. Cut into squares; serve with strawberry mixture. Yield: 9 servings.
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