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LEMON MERINGUE CAKE

- from Cupcake recipe
2 c. sliced strawberries
1/4 c. sugar
1 1/4 c. flour
1 c. sugar
1/4 c. margarine, softened
1/2 c. skim milk
1 1/2 tsp. baking powder
1 1/2 tsp. grated lemon peel
1 tsp. vanilla
1/4 tsp. salt
4 egg whites
1/2 c. sugar
Mix strawberries and 1/4 cup sugar. Cover and refrigerate. Heat oven to 350
degrees. Spray square pan, 9 x 9 x 2 inches. Beat flour, 1 cup sugar,
margarine, milk, baking powder, lemon peel, vanilla, salt, and 2 egg whites on
low speed 30 seconds. Beat on high 2 minutes. Bake 25 to 30 minutes or until
cake tester comes out clean. Take out of the oven. Increase oven to 400
degrees. Beat 2 egg whites until foamy, add 1/2 cup sugar gradually. Beat
until stiff and glossy. Spread over cake. Bake about 8 to 10 minutes until
light brown. Cool completely. Serve with strawberries. Yield: 9 servings.
Per serving - 250 calories, 220 mg. sodium, 5 grams fat, 0 mg. cholesterol.
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