Strawberry Meringue Cake
|Butter||1⁄2 Cup (8 tbs), softened (About 1 Stick)|
|Sugar||1⁄2 Cup (8 tbs)|
|Eggs||3 Large, separated|
|Milk||1⁄4 Cup (4 tbs)|
|Flour||2⁄3 Cup (10.67 tbs)|
|Baking powder||1 Teaspoon|
|Vanilla extract/Almond extract||1 1⁄2 Teaspoon|
|Fine sugar||3⁄4 Cup (12 tbs)|
|Slivered almonds||3⁄4 Cup (12 tbs)|
|Confectioner's sugar||2 Tablespoon|
|Whipping cream||1 Cup (16 tbs), whipped|
|Sliced strawberries||1 Cup (16 tbs)|
Cream the butter and 1/2 cup sugar in a mixing bowl until light and fluffy.
Beat in 3 egg yolks and milk.
Mix in the flour, baking powder, salt and 1/2 teaspoon vanilla.
Spread the batter in two 9 round cake pans sprayed with nonstick cooking spray.
Beat the egg whites at medium speed until soft peaks form.
Add the fine sugar 1 tablespoon at a time, beating constantly at high speed until stiff peaks form.
Spread the meringue over the cake batter.
Sprinkle with almonds.
Bake at 350 degrees for 25 minutes.
Remove from pans.
Beat the confectioners' sugar into the whipped cream.
Fold in the strawberries.
Place one cake layer meringue side down on a serving plate.
Spread with strawberry filling.
Top with the other cake layer meringue side up.