Nutritional Info

Nutrition Facts

Serving Size 1 (73g)

Calories 307
Calories from Fat 183 (60%)
Amount Per Serving %DIV
Total Fat 20.4g 31%
Saturated Fat 8.6g 43%
Monounsaturated Fat 9.3g
Polyunsaturated Fat 2.4g
Trans Fat 0.0g
Cholesterol 81.4mg 27%
Sodium 161.5mg 7%
Potassium 52.1mg 1%
Total Carbohydrate 21.9g 7%
Dietary Fiber 0.4g 2%
Sugars 0.9g
Protein 5.4g 11%

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Recipe Description
A light and airy cake, topped with beautiful whipped meringue.
Prep time
25 min
Cook time
35 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
5 1/2 Teaspoon(t)  vanilla
4   eggs, separated
3/4 Cup(c)  sugar
2/3 Cup(c)  milk
3/4 Cup(c)  shortening
1/2 Teaspoon(t)  salt
1 1/2 Teaspoon(t)  baking powder
1 1/2 Cup(c)  cake flour


Heat oven to 325 degrees F. Grease sides of 2 round pans, 9 by 2 1/2 inches or 8 by 2 1/2 inches. Line bottoms of pans with cooking parchment paper or waxed paper circles. Beat flour, 3/4 cup sugar, baking powder, salt, shortening, milk, vanilla and egg yolks in a medium bowl on low speed 30 seconds. Beat, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally (batter will be stiff). Spread evenly in pans. Beat egg whites in small bowl on medium speed until foamy. Beat in 1 cup sugar, 1 tablespoon at a time, on high speed until stiff peaks form. Spread half of the egg white mixture over batter in each pan. Bake 30 to 35 minutes or until meringue looks set and dry. Cool 10 minutes. Loosen meringues from edges of pans with a knife point if necessary. Carefully remove from pans and peel off paper. Place layers, meringue sides up on wire racks. Cool completely.

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