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MERRY MERINGUE CAKE
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eggs, separated
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/2 teaspoon cream of tartar
1/4 cups sugar, divided
/2 cup butter, softened
cup all−purpose flour
teaspoon baking powder
/4 teaspoon salt
/4 cup milk
teaspoons grated lemon peel
tablespoon lemon juice
Preheat oven to 350ºF. In medium mixing bowl, beat egg whites with
cream of tartar at high speed until foamy. Add 3/4 cup of the sugar, 2
tablespoons at a time, beating constantly until sugar is dissolved and
whites are glossy and stand in soft peaks. Set aside.
In large mixing bowl, beat together butter and remaining sugar at medium
speed until light and fluffy. Add egg yolks and beat until thoroughly
blended. In small bowl, stir together flour, baking powder, and salt. Add to
batter alternately with milk, blending well after each addition. Beat in
lemon peel and juice.
Pour into 2 (8 x 1 1/2−inch round) cake pans lined on bottom with waxed
paper. Spread reserved meringue over batter in each pan, gently
smoothing tops.
Bake for 25 minutes. Turn off oven. Let stand in oven 5 minutes. Cool on
wire racks. To serve, stack layers on serving plate or platter.
MERRY MERINGUE CAKE
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