Serves: 12
Total Calories: 249

1 (2-layer) package yellow cake mix
1 cup orange juice
1/3 cup water
4 eggs, separated
1 teaspoon grated orange rind
1/4 teaspoon cream of tartar
1 1/4 cups sugar, divided
2 cups whipping cream
1 quart fresh strawberries, hulled, sliced

Combine cake mix, orange juice, water, egg yolks, and orange rind in mixer bowl. beat for 4 minutes. Pour into 2 greased and wax paper-lined round cake pans. Beat egg whites with cream of tartar in mixer bowl until soft peaks form. Add 1 cup sugar gradually, beating constantly until stiff peaks form. Spread gently over batter. Bake at 350° for 35–40 minutes or until layers test done. Cool completely in pans.

Remove from pans, keeping meringue side up. Beat whipping cream and remaining 1/4 cup sugar in mixer bowl until stiff peaks form. Spread 2/3 of the whipped cream over bottom layer. Arrange sliced berries over whipped cream. add top layer. Spread with remaining whipped cream. Garnish with whole strawberries.


Fun Fact: tips on How to Make a Perfect Meringue:

Meringues should have no less than 2 tablespoons of sugar per egg white.

The tiniest bit of egg yolk will wreck a meringue.

After separating, bring egg whites to room temperature to ensure volume when beating, as warmer eggs whip faster than cold eggs.

Copper, stainless-steel, or glass bowls work best for making meringues.

Make sure that all your utensils are immaculately clean, completely grease-free, and completely dry.

For soft peaks, beat egg whites on medium speed until egg whites form peaks with tips that curl over when the beaters are lifted.

For stiff peaks, continue beating egg whites on high speed until they form peaks with tips that stand straight when the beaters are lifted.

Once you start whipping the egg whites, don’t stop until finished.

Nutritional Facts:

Serves: 12
Total Calories: 249
Calories from Fat: 142

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