Strawberry Meringue Cake
|Yellow cake mix||18 1⁄4 Ounce (1 Package, 2 Layer Size)|
|Grated orange peel||1 Teaspoon|
|Orange juice||1 Cup (16 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Fresh strawberries||1 Quart|
|Whipping cream||2 Cup (32 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
Combine cake mix, peel, juice, water, and yolks; beat 4 minutes on medium speed of electric mixer.
Pour into 2 greased and waxed paper-lined 9x1 1/2-inch round baking pans.
Beat egg whites with cream of tartar to soft peaks; gradually add the 1 cup sugar, beating to stiff peaks.
Gently spread meringue evenly over batter.
Bake at 350° for 35 to 40 minutes; cool completely.
With flexible spatulas, carefully remove layers from pans, keeping meringue side up.
Set aside a few berries for garnish; slice remainder.
Whip cream with 1/4 cup sugar.
Spread two-thirds of the whipped cream over meringue on bottom cake layer.
Arrange sliced berries on whipped cream.
Add top layer, meringue side up.
Garnish with remaining whipped cream and whole berries.