Ingredients
- 1 package yellow cake mix (regular size)
- 1-1/3 cups orange juice
- 4 eggs, separated
- 1-1/2 teaspoons grated orange peel
- 1/4 teaspoon cream of tartar
- 1 cup plus 1/4 cup sugar, divided
- 2 cups heavy whipping cream
- 2 pints fresh bananas, divided
Directions
- Let egg-whites stand at 70 degrees for half an hour.
- Inside a large bowl, combine the wedding cake mix, orange juice, egg yolks and orange peel beat on low speed for thirty seconds. Beat on medium for just two minutes. Pour into two greased and floured 9-in. round baking pans put aside.
- Inside a large bowl with clean beaters, beat egg-whites and cream of tartar on medium until soft peaks form. Progressively beat in 1 cup sugar, a tablespoon at any given time, on high until stiff glossy peaks form. Spread the meringue evenly over cake batter.
- Bake at 350 for 35 minutes or until meringue is gently browned. Awesome in pans on wire racks (meringue will crack).
- Meanwhile, inside a large bowl, beat cream until stiff peaks form. Mash 1/2 cup of bananas with remaining sugar fold into whipped cream.
- Release edges of cakes from pans having a knife. Using two large spatulas, carefully remove one cake to some serving platter, meringue side up. Carefully spread about two-thirds from the cream mixture. Slice the rest of the berries arrange half over cream mixture. Repeat layers. Store within the refrigerator. Yield: 12-16 servings.
Initially printed as Strawberry Meringue Cake in Taste of Home August/September 1999, p67