Peach Meringue Cake
|Sifted cake flour||1 1⁄4 Cup (20 tbs)|
|Baking powder||1 1⁄4 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Eggs||4 , separated|
|Heavy cream||1 Cup (16 tbs), whipped|
|Frozen sliced peaches||14 Ounce, thawed and drained (1 Package, 1 1/2 Cups)|
Preheat oven to 350°.
Grease and lightly flour two 8-inch round layer cake pans.
Sift together flour, baking powder and salt.
Cream butter or margarine in mixing bowl; add 1/2 cup of the sugar and egg yolks.
Beat until fluffy.
Add sifted dry ingredients; mix well.
Add milk and vanilla; beat well.
Spread batter in prepared pans.
Beat egg whites until frothy; gradually add remaining sugar, beating well after each addition.
Beat until stiff and glossy.
Top each layer of batter with meringue.
Bake 30-35 minutes.
Remove from pans and cool thoroughly on rack.
Just before serving, combine whipped cream and peaches.
Use as filling and topping for cake layers.
Cut cake into wedges with electric knife.