LEMON MERINGUE CAKE
Ingredients
2 c. sliced strawberries
1/4 c. sugar
1 1/4 c. flour
1 c. sugar
1/4 c. margarine, softened
1/2 c. skim milk
1 1/2 tsp. baking powder
1 1/2 tsp. grated lemon peel
1 tsp. vanilla
1/4 tsp. salt
4 egg whites
1/2 c. sugar
1/4 c. sugar
1 1/4 c. flour
1 c. sugar
1/4 c. margarine, softened
1/2 c. skim milk
1 1/2 tsp. baking powder
1 1/2 tsp. grated lemon peel
1 tsp. vanilla
1/4 tsp. salt
4 egg whites
1/2 c. sugar
Methods/steps
Mix strawberries and 1/4 cup sugar
Cover and refrigerate
Heat oven to 350 degrees
Spray square pan, 9 x 9 x 2 inches
Beat flour, 1 cup sugar, margarine, milk, baking powder, lemon peel, vanilla, salt, and 2 egg whites on low speed 30 seconds
Beat on high 2 minutes
Bake 25 to 30 minutes or until cake tester comes out clean
Take out of the oven
Increase oven to 400 degrees
Beat 2 egg whites until foamy, add 1/2 cup sugar gradually
Beat until stiff and glossy
Spread over cake
Bake about 8 to 10 minutes until light brown
Cool completely
Serve with strawberries
Yield: 9 servings
Per serving - 250 calories, 220 mg
sodium, 5 grams fat, 0 mg
cholesterol
Cover and refrigerate
Heat oven to 350 degrees
Spray square pan, 9 x 9 x 2 inches
Beat flour, 1 cup sugar, margarine, milk, baking powder, lemon peel, vanilla, salt, and 2 egg whites on low speed 30 seconds
Beat on high 2 minutes
Bake 25 to 30 minutes or until cake tester comes out clean
Take out of the oven
Increase oven to 400 degrees
Beat 2 egg whites until foamy, add 1/2 cup sugar gradually
Beat until stiff and glossy
Spread over cake
Bake about 8 to 10 minutes until light brown
Cool completely
Serve with strawberries
Yield: 9 servings
Per serving - 250 calories, 220 mg
sodium, 5 grams fat, 0 mg
cholesterol
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