Fresh-Berry Cake With Italian-Meringue Icing

Name: Fresh-Berry Cake With Italian-Meringue Icing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 177 milliliters butter, softened; 769 milliliters cake flour; 3 larges eggs; 0 teaspoons salt; 177 milliliters skim milk; 473 milliliters sugar; 1 teaspoon vanilla extract

Fresh-Berry Cake With Italian-Meringue Icing might be just the dessert you are searching for. This recipe makes 16 servings with 281 calories, 5g of protein, and 10g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up baking powder, sugar, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

To make the cake: Coat 2 (9-inch) round cake pans with cooking spray; line the bottoms of the pans with wax paper. Coat wax paper with cooking spray; set aside.

Ingredients you will need

Cooking Spray

Equipment you will use

Wax Paper

Place the sugar and the butter in a large bowl; beat with a mixer at medium speed for 5 minutes or until very well-blended.

Ingredients you will need

Butter

Sugar

Equipment you will use

Blender

Bowl

Add the eggs, 1 at a time, beating well after each addition.

Ingredients you will need

Egg

Add the vanilla extract.

Ingredients you will need

Vanilla Extract

Lightly spoon the flour into dry measuring cups; level with a knife.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Combine the flour, the baking powder, and 1/4 teaspoon salt, stirring with a whisk.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Equipment you will use

Whisk

Add the flour mixture and the milk alternately to sugar mixture, beginning and ending with the flour mixture; mix after each addition.

Ingredients you will need

All Purpose Flour

Sugar

Milk

Pour batter into the prepared cake pans. Sharply tap pans once on counter to remove air bubbles.

Bake at 350 for 3035 minutes or until a wooden pick inserted in the center comes out clean. Cool cake in pans for 10 minutes on a wire rack; invert pans. Carefully peel off wax paper, and cool cake completely on wire rack. Cake can be made a day in advance and covered in plastic wrap.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Wax Paper

Wire Rack

Oven

Top with Italian-Meringue Icingcheck out our step-by-step recipe and decorating tips below.

In a large bowl, beat 1/4 teaspoon cream of tartar and 3 large egg whites with a mixer at high speed until soft peaks form.

Ingredients you will need

Cream Of Tartar

Egg Whites

Equipment you will use

Blender

Bowl

Combine 1 cup sugar, 1/4 cup water, and 1/4 teaspoon salt in a small saucepan. Cook over medium heat, stirring just until sugar dissolves, and bring to a boil. Cook, without stirring, for 2 minutes or until a candy thermometer registers 23

Ingredients you will need

Candy

Sugar

Water

Salt

Equipment you will use

Candy Thermometer

Sauce Pan

Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Beat in 1/2 teaspoon vanilla extract.

Ingredients you will need

Vanilla Extract

Simple Syrup

Egg Whites

Place 1 cake layer on a cake stand; spread first layer with 1/2 cup icing. Turn the remaining layer upside down (so flat side faces up) and place on top of the first layer.

Ingredients you will need

Spread

Icing

Spread 1/2 cup icing on second layer.

Ingredients you will need

Spread

Icing

Spread remaining icing to cover cake. Create decorative peaks using the back of a large spoon, if desired. You can make cake up to this point, refrigerate it for a few hours, and then garnish just before serving.

Ingredients you will need

Spread

Icing

Garnish with raspberries and mint sprigs.

Ingredients you will need

Raspberries