With a yellow cake, the taste and texture are very nice. The icing has a mildly crispy meringue shell and adds moisture to the cake especially if kept unrefrigerated. The seven minutes the title purports is totally inaccurate. It took at LEAST 20 minutes with my hand mixer before the meringue got to the soft peak stage. As for the act of frosting, that can be a bit challenging. This icing is a bit thin for my liking. I ended up with icing all over my counter. This frosting is just not very effective for layered cakes, as it just oozes out from between the layers. This may have been avoided if allowed to completely dry before adding another layer. Try fresh berries instead. It takes quite a few (four or more) hours to completely set. I would have been building this cake for a few days had I gone by that method. The drying time (for lack of a better term) also prohibits stencils from being used effectively. To the credit of this icing, it DOES taste GREAT and contains much less fat and calories than a butter-cream type of frosting. Making this recipe is a challenging, but rewarding experience. Seven minute frosting complimented the yellow cake from King Arthur Four's Baker's Companion very nicely indeed.

YUM!!! I had to add more liquid as it cooked, but this soup is a pot of vegetable heaven on earth. Invite LOTS of people over to help you eat it!

I really enjoyed this for my afternoon tea. I used margarine instead of vegetable oil. That makes an excellent tasting crust. Served with syrup and lavender tea. Bon apetit!