Two layers in one: a butter cake layer is topped by a meringue, and
then two of these layers are used to sandwich fresh whipped cream
and fruit. Attractive and delicious.
½ cup butter, softened
½ cup granulated sugar
3 egg yolks
1 tsp vanilla
1 cup flour
1 tsp baking powder
¼ tsp salt
¼ cup milk
3 egg whites, at room temperature
¼ tsp cream of tartar
¾ cup granulated sugar
1 cup whipping cream
1 tbsp powdered sugar
1 to 1½ cups fresh fruit (sliced strawberries, whole blueberries, whole
raspberries, or sliced peaches, etc.)
Grease and lightly flour two 9-inch round baking pans. Set aside.
Preheat oven to 350°F. In a mixing bowl, beat butter on medium to high
speed about 30 seconds or until softened. Add the ½ cup sugar and beat
at high speed until fluffy. Add the egg yolks and vanilla. Mix well. Stir
together the flour, baking powder and salt. Alternately add the flour
mixture and the milk to the batter, mixing at low speed after each addition
just until combined. Set batter aside.
In another mixing bowl, beat together egg whites and cream of tartar on
high speed until soft peaks form. Gradually add in the ¾ cup sugar, and
beat until stiff and glossy.
Divide batter evenly between the two prepared cake pans. Spread batter
out to cover pan evenly. Then spread the meringue on top of each cake.
Bake in the preheated oven for 22 to 25 minutes or until meringue is golden
and cake tester inserted in centre comes out clean. Cool in pans on wire
racks for 10 minutes, then remove and let cool completely.
Beat whipping cream and powdered sugar until soft peaks form. Spread two-
thirds of whipped cream on top of meringue of one cake layer. Arrange fruit
in a single layer on whipped cream. Top with remaining cake layer, meringue
side up. Dollop remaining whipped cream on top of meringue.
Makes 10 to 12 servings.
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