This cake is light and airy, with a crisp exterior and a soft, fluffy interior. It’s perfect for a summer party or picnic. The recipe is very easy to follow, and the cake can be made in advance and stored in the fridge for up to two days.
Ingredients
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
Method
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9×13 inch baking pan.
- In a large bowl, beat egg whites until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar, beating until stiff peaks form. Stir in vanilla.
- Sift flour and salt together, and fold into the egg white mixture.
- Pour batter into prepared pan. Bake at 375 degrees F (190 degrees C) for 25 minutes. Cake is done when it springs back when lightly touched.
Potential changes & improvements
If you want a more traditional meringue cake, you can add a layer of fruit or jam between the cake layers. You could also use a different flavoring, such as lemon or almond extract. For a richer cake, you could add a little bit of butter to the batter.
What other food it works well with
Meringue cake goes well with fresh fruit, whipped cream, or ice cream. It also pairs well with coffee or tea.
Common Mistakes
The most common mistake when making meringue cake is not beating the egg whites enough. Be sure to beat them until they are stiff and glossy. Another mistake is over-baking the cake. The cake should be just lightly browned on the top and should spring back when touched.
Nutritional Information
Šampita (Meringue Cake) is high in protein and low in fat. It is also a good source of vitamins and minerals.
Allergens
Šampita (Meringue Cake) contains egg whites and may contain traces of nuts or soy.