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Name: Pink Strawberry Meringue Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 1 tablespoon sugar for Bundt pan; 9 egg whites; 1 tablespoon strawberry-flavor gelatin powder (Jell-O); 1/2 teaspoon vanilla extract or almond extract; 1 cup sugar plus 2 tablespoons; 1 pint fresh strawberries hulled; 2 tablespoons currant jelly

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INGREDIENTS

1 tablespoon sugar ; for Bundt pan
9 egg whites
1 tablespoon strawberry-flavor gelatin powder ; (Jell-O)
1/2 teaspoon vanilla extract ; or almond extract
1 cup sugar ; plus 2 tablespoons
1 pint fresh strawberries ; hulled
2 tablespoons currant jelly

Servings

INSTRUCTIONS

Butter a 12 inch cup Bundt pan. Sprinkle with 1 tablespoon sugar, tapping pan to distribute evenly; set aside. In a large bowl beat egg whites until frothy. Sprinkle gelatin evenly over surface of beaten egg whites. Add vanilla or almond extract. Add sugar 1 tablespoon at a time, beating thoroughly after each addition. Continue beating until mixture forms stiff, glossy, peeks. Spoon into prepared pan.

Use a spatula to remove any large air holes and to smooth top. Place a rack in a wok. Pour water into wok until 1 inch below rack. Bring to a gentle boil over medium heat. Place pan on rack. Cover wok; steam 30 minutes. Add boiling water to wok, if needed.

Steam cake 15 minutes longer or until top feels dry when touched with your finger tips. Cool 5 minutes on a rack. Cake will shrink about 1 inch. Invert pan and cake onto a serving plate. Remove pan.

Refrigerate 1 hour or until chilled.

To serve, fill center of cake with strawberries. Cut large berries in half. In a small saucepan, melt jelly. Spoon over berries.

NOTES

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Pink Strawberry Meringue Cake

1 tablespoon sugar for Bundt pan
9 egg whites
1 tablespoon strawberry-flavor gelatin powder (Jell-O)
1/2 teaspoon vanilla extract or almond extract
1 cup sugar plus 2 tablespoons
1 pint fresh strawberries hulled
2 tablespoons currant jelly

Steam cake 15 minutes longer or until top feels dry when touched with your finger tips. Cool 5 minutes on a rack. Cake will shrink about 1 inch. Invert pan and cake onto a serving plate. Remove pan.

Refrigerate 1 hour or until chilled.

To serve, fill center of cake with strawberries. Cut large berries in half. In a small saucepan, melt jelly. Spoon over berries.

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Nutrition

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Serving Size: 1 Serving (284g)
Recipe Makes: 8 Servings

Calories: 130
Calories from Fat: 4 (3%)

Amt Per Serving		% DV

	Total Fat 0.5g	1 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 7783.8mg		268 %
Potassium 425.9mg		11 %
Total Carbohydrate 7g		2 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 6.2g
Protein 24.5g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 130

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