Strawberry Cake
Editor Jill Melton makes an easy cake with local strawberries in the Edible Kitchen.
The crunchy, sweet meringue takes advantage of all the yummy strawberry juices.
Ingredients
Meringue
- 4 egg whites
- Pinch of salt
- 1 1⁄4 cups sugar
- 2 teaspoons cornstarch
- 1 teaspoon white wine vinegar
- A few drops vanilla extract
Topping
- 1 pound (4 cups) strawberries, hulled and halved or quartered
- 1 tablespoon good balsamic vinegar
- 2 tablespoons turbinado sugar
- 2 cups heavy cream
Instructions
1. To prepare meringue: Preheat oven to 350F. In bowl of an electric mixer, combine egg whites and salt. Beat, gradually adding sugar, until soft peaks begin to form (don't overbeat). Fold in cornstarch, white wine vinegar and vanilla. Mound onto parchment paper spreading to a 9-inch circle. Place in oven, and immediately reduce heat to 300F. Bake 1 hour 15 minutes. Turn oven off, and allow meringue to cool completely in oven.
2. To prepare topping, combine strawberries, balsamic vinegar and sugar. Cover with plastic wrap. Let sit at room temperature at least 15 minutes and up to 2 hours to macerate (get juicy).
3. Whip cream until soft peaks.
4. To serve, carefully peel off parchment and place meringue on a platter or cake stand. Gently crack the top with the back of a soup spoon to make a shallow nest for the whipped cream and berries. Spoon berries and juice into meringue. Top with whipped cream. Serve immediately.
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