Kitchen Matters – Peach and Meringue Cake

This section is edited by Mrs. Alis A. Ashqar

Peach and Meringue Cake

Madam, prepare the meringue before beating the cake. These are its measures:
3 egg whites
1/8 teaspoon salt
1/2 cream of tartar
3/4 cup sugar
1 teaspoon vanilla

Beat the whites with the salt, add the cream of tartar, and keep on beating until the whites are stiff. Add part of the sugar and beat well, then add the rest of the sugar and blend it in gently without beating. Finally, add the vanilla.

The cake
1 cup cake flour
1 1/2 teaspoons baking powder
1/2 salt
1/2 cup sugar
3 egg yolks
1/2 cup milk
1/4 butter
1 teaspoon vanilla

Sift together the flour, the salt, the baking powder, and the sugar. Add the egg yolks (without beating), the milk, the butter, and the vanilla. Beat these ingredients for two minutes with an electric beater, or 300 strokes by hand using a wooden spoon, until the mixture is smooth; then pour it into a square pan (9 by 9 inches, the pan about two inches deep) greased with butter and lined with waxed paper. Spread the meringue over the cake mixture and, with the back of a spoon, press hollows into the meringue, each large enough to hold half a peach. Bake it in an oven at 325 degrees for fifty minutes. Then set the cake on a platter, and after it has cooled fill the hollows by placing half a peach in the middle of each hollow, and fill the peaches with whipped cream.