Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, strawberry cake with meringue. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Strawberry cake with Meringue is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Strawberry cake with Meringue is something which I have loved my whole life. They’re fine and they look fantastic.
Fresh Strawberry Cake with Swiss Meringue Buttercream. Homemade Layer Cake Recipe with Fresh Strawberries and Swiss meringue buttercream. It's the strawberry season and that means all my cake orders will now start being the fresh strawberry cake.
To get started with this recipe, we must prepare a few components. You can have strawberry cake with meringue using 19 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Strawberry cake with Meringue:
- Prepare 2 cup All purpose flour
- Prepare 1/2 cup Custard powder
- Prepare 1.5 tsp Baking powder
- Get 1/2 tsp Baking soda
- Make ready 1/4 tsp Salt
- Get 4 cup Strawberries
- Get 1.5 cup full fat Milk
- Prepare 1/2 cup thick hung Yogurt
- Prepare 3/4 cup Sugar
- Get 2 tsp Vanilla extract
- Get 1 lime zest
- Prepare 3 tbsp Vegetable oil
- Get For Meringue making
- Make ready 3 egg white
- Take 300 gm caster sugar
- Take 2 teaspoon cornflour
- Make ready 1 teaspoon vanilla extract
- Prepare 2 teaspoon white wine vinegar
- Get 1 pinch salt
Looking for a great cake recipe that's perfect for Mother's Day? Lindsay Strand takes you through this delicious creation step by step and shares a few. These strawberry shortcake meringue nests make a perfect sweet ending to a summer gathering. They take a bit of time to bake but are well worth the wait.
Steps to make Strawberry cake with Meringue:
- Meringue making: The eggs should be in room temperature. Whisk the egg whites with the salt until they're holding firm peaks but are not stiff. Gently add in the sugar, spoonful after spoonful, still beating, until you've got a bowl full of gleaming, satiny, snowy meringue. Sprinkle the cornflour, a few drops of vanilla and the vinegar on top and fold in to combine. Set it in fridge.
- Preheat the oven to 180 degree
- In a big bowl, whisk all the wet ingredients with the help of a hand blender or stand blender until the sugar is dissolved and it is frothy.
- Now sieve all the dry ingredients, one by one, except the blueberries into the wet mixture. Mix thoroughly it to form a very smooth batter.
- Chop the Strawberries in small cubes. Now fold in 1/2 of the Strawberries and reserve the rest for the final toppings
- Lightly grease the loaf tin and then line with butter paper. Here I have used glass loaf. Pour the batter into the loaf tin.
- Bake it for 55 to 60 minutes until it is golden. Let ti cool down in the oven for 15 minutes then insert a toothpick in the center of the cake to check if the toothpick comes out clean. If the toothpick comes out clean, your cake is ready to be out of the Oven.
- Place the cake on a cooling rack and allow it to completely cool down. Once it is cooled down, demold it and spread out the meringue over. Garnish with some more strawberries
The strawberry sauce comes together in a snap, and you can use store-bought pound cake and whipped cream to save time. Swiss Meringue is velvety and silky because of the high butter to low sugar ratio. It starts with tempered egg white and ends with lots of butter. This fresh homemade Strawberry Cake is covered with a lemon Swiss Meringue Buttercream. The cake is incredibly moist and bursting with fresh strawberry.
So that’s going to wrap this up with this exceptional food strawberry cake with meringue recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
