Meringue and Sweet Butter Cake

Name: Meringue and Sweet Butter Cake
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters confectioners sugar; 4 teaspoons cornstarch; 6 larges egg whites, at room temperature; 1 large egg yolk; 397 grams cups (about granulated sugar; 0 teaspoons salt; 113 grams tablespoons unsalted butter, at room temperature; 1 teaspoon pure vanilla extract; 2 teaspoons white vinegar

Need a gluten free and vegetarian dessert? Meringue and Sweet Butter Cake could be a super recipe to try. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 347 calories, 3g of protein, and 12g of fat. A mixture of vinegar, cornstarch, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

For the Meringue

Layers: Adjust oven rack to upper-middle and lower-middle positions and preheat oven to 275°F. Grease 3 (9-inch) round cake pans with 2 tablespoons butter. Dust with confectioners’ sugar and tap out excess. Line bottoms of pans with parchment paper rounds.

Ingredients you will need

Butter

Sugar

Equipment you will use

Baking Paper

Oven

Combine sugar and cornstarch in small bowl. Beat egg whites, vinegar, and salt on medium low speed until frothy, about 30 seconds. Increase speed to medium high, and, with mixer running, slowly add the sugar-cornstarch mixture 1 tablespoon at a time. When finished, continue mixing until stiff, glossy peaks form, about 2 minutes longer.

Ingredients you will need

Corn Starch

Egg Whites

Vinegar

Sugar

Salt

Equipment you will use

Blender

Bowl

Add vanilla and beat just until combined.

Ingredients you will need

Vanilla

Spread an equal amount of meringue in prepared cake pans.

Ingredients you will need

Spread

Bake until dry and crisp, about 1 hour, rotating and alternating pans halfway through baking. Shut off oven, prop open with wooden cooking spoon, and allow meringues to sit in oven for 1 hour.

Equipment you will use

Oven

For the Sweet Butter and Assembly: Meanwhile, prepare the butter spread. Beat the butter, 1/2 cup confectioners’ sugar, egg yolk, vanilla, and salt in a large bowl with mixer on low speed, about 1 minute. Once confectioners’ sugar is combined with butter, increase speed to medium and beat until mixture is light and fluffy, about 3 minutes.

Ingredients you will need

Butter

Egg Yolk

Vanilla

Sugar

Salt

Equipment you will use

Blender

Bowl

Carefully invert 1 meringue onto a plate and remove and discard parchment.

Place the meringue, top side up, on a serving plate or cake stand.

Spread with half of butter mixture. Repeat inversion method with second meringue, arrange on top of butter mixture, spread with the remaining butter mixture, and top with third meringue. Sift remaining 2 tablespoons confectioners’ sugar over meringue.

Ingredients you will need

Butter

Spread

Sugar

Serve.