Strawberry Meringue Cake

SUBMITTED BY: Dorothy Anderson

"'Guests say 'Wow!' when I present this torte,' reports field editor Dorothy Anderson of Ottawa, Kansas. 'Mashed berries add flavor to the cream filling.'"

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PREP TIME	30 Min
COOK TIME	35 Min
READY IN	1 Hr 5 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 (18.25 ounce) package yellow cake mix
1 1/3 cups orange juice
4 eggs, separated
1 1/2 teaspoons grated orange peel
1/4 teaspoon cream of tartar
1 1/4 cups sugar, divided
2 cups whipping cream
2 pints fresh strawberries, divided

DIRECTIONS

In a mixing bowl, combine cake mix, orange juice, egg yolks and orange peel. Beat on medium speed for 4 minutes. Pour into two greased and floured 9-in. round baking pans; set aside. In a mixing bowl, beat egg whites and cream of tartar on medium until foamy. Gradually beat in 1 cup sugar, a tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread the meringue evenly over cake batter. Bake at 350 degrees F for 35 minutes or until meringue is lightly browned. Cool in pans on wire racks (meringue will crack).
Beat cream until stiff peaks form. Mash 1/2 cup of strawberries with remaining sugar; fold into whipped cream. Loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove one cake to a serving platter, meringue side up. Carefully spread with about two-thirds of the cream mixture. Slice the remaining berries; arrange half over cream mixture. Repeat layers. Store in the refrigerator.