Friday, July 27, 2018

Strawberry Meringue Cake (1963)

  • 2 cups strawberries, sliced or whole, sweetened
  • 1/2 cup butter
  • 3/4 cup sugar
  • 2 egg yolks plus 1 whole egg
  • 1-3/4 cups cake flour, sifted
  • 1/4 tspn salt
  • 2 tspns baking powder
  • 1/2 cup milk
  • 1 tspn vanilla
  • Meringue topping (see below)
Cream the butter, gradually add the sugar, beating until light and fluffy. Thoroughly beat in the egg yolks, then the whole egg. 

Sift flour again with salt and baking powder. Add the flour alternately with the milk and vanilla to the creamed mixture. Pour into a well-greased 9-inch cake round cake pan.   Bake in a moderate oven (350 degrees) for 40 to 45 minutes. 

Turn out and cool on a rack. Scoop out a little of the center of the cooled cake. Spread with Meringue Topping around the top edge. Set into a 350 degree oven for 15 minutes, or until slightly browned.   To serve, fill center with sweetened strawberries.  Makes 8 to 10 servings.

Meringue Topping
Beat 2 egg whites with 1/8 teaspoon salt until stiff.  Gradually beat in 1/2 cup sugar, 1 tablespoon at a time, until glossy.

More "Lost" Sunset Recipes
Raspberry Mousse (1962)
Escalloped Artichokes (1931)

(Origin - "Sunset Cook Book of Desserts" by the Editors of Sunset books and Sunset magazine, a 1978 reissue of the cookbook published and copyrighted in 1963.)  

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