Meringue-Frosted Cake with Raspberry Filling

The cake layers can be baked, cooled, and wrapped in plastic up to a day ahead. Just before serving, spread filling over one layer, leaving a 1-inch border around the edge, then assemble the cake. When it's time for dessert, make the meringue, frost the cake, and brown it.

Source
Everyday Food, April 2007
Meringue-Frosted Cake with Raspberry Filling
  • prep 30 mins
  • total time 1 hour 40 mins
  • servings 10

Ingredients

  • 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus more for pans

  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • 1 3/4 cups sugar

  • 2 large eggs, plus 3 large egg yolks (reserving whites for meringue, plus 1 additional white)

  • 1 teaspoon pure vanilla extract

  • 1 cup milk

  • 5 ounces frozen raspberries, thawed and drained (1/2 cup)

  • 1/4 cup raspberry preserves

Directions

  1. Step 1

    Preheat oven to 350 degrees, with rack in center. Butter two 8-inch round cake pans; line bottoms with parchment paper. Butter paper; dust with flour; tap out excess. In a large bowl, whisk flour, baking powder, and salt; set aside.

  2. Step 2

    Using an electric mixer, in a large bowl, beat butter with 1 cup sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Add vanilla; beat until combined.

  3. Step 3

    Alternately add flour mixture and milk, beginning and ending with flour mixture; beat just until combined. Divide batter between prepared pans.

  4. Step 4

    Bake cakes side by side (not touching), rotating pans halfway through, until a toothpick inserted in center comes out clean, 25 to 30 minutes. Cool in pans 10 minutes. Run a knife around edge of pans. Invert cakes onto a cooling rack; remove parchment. Cool completely, upside down. (Wrap in plastic, and store at room temperature, up to 1 day.)

  5. Step 5

    In a small bowl, combine raspberries and preserves. On an ovenproof serving platter, place one cake layer, bottom side up; spread with raspberry mixture, leaving a 1-inch border. Top with second cake layer, bottom side up.

  6. Step 6

    Preheat oven to 450 degrees, with rack in bottom third. Using an electric mixer, beat reserved whites with additional egg white until soft peaks form. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating whites until stiff. Using a spatula, frost top and sides of cake, lifting spatula occasionally to make peaks. Bake until tips of meringue brown slightly, about 2 minutes, watching carefully so they don't burn.

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Reviews (10)

  • alyceann
    19 Oct, 2012

    Thanks for the recipe. I made it this evening and served it with steak, even though what I really wanted to do was eat it with a spoon.

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  • Miriam Zayas Esca
    22 Jul, 2012

    I tried the cake at first it did taste like corn bread. The next day it was amazing with the vanilla butter cream and frozen strawberries.
  • nabmac
    10 Oct, 2011

    This cake turned out perfectly for me last week, first time trying it and it was gorgeous and smooth! I don't understand why the previous reviewers are saying that its dry or eggy...

    The only thing I have to check is if the meringue is supposed to be so soft still? Or is it supposed to be hard like proper meringue?
  • spoonraker
    7 Aug, 2011

    This cake was absolutely awful. I was so upset after eating it that I beat a hobo to death with a hammer.
  • AshleyKChicago
    7 Jul, 2011

    The cake dry and flavorless; the addition of the raspberry filling helped, but only a little. My boyfriend said it tasted like cornbread. Yikes!
  • njjunglist
    19 May, 2011

    This looks great
  • Shelleyg
    26 Feb, 2010

    Ok, I have one word for this cake. Disappointing. Because am an experienced baker, I saw several changes that needed to made right away. The filling needed just a little sugar, the preserves was not enough to take the sour edge off of the frozen raspberries. Additionally, the meringue of course needed a little cream of tartar-why did she omit that. The cake itself really lacks moisture, maybe a little more milk, butter or maybe even a little bit of oil added would hopefully help.
  • servingfour
    18 Feb, 2010

    I can't see a way to edit my last comment, I meant to suggest using a kitchen *torch* for browning.
  • servingfour
    18 Feb, 2010

    I was very excited to try this, a meringue coated cake?! Sign me up! However, I would suggest a kitchen for browning the meringue - in the oven mine browned solely on the top, not the sides! I would also recommend a different cake recipe - the one here results in an incredibly dense cake that smells and tastes a little to "egg-y" for my liking.
    The meringue recipe is simple and delicious, mine turned out incredibly smooth and silky. Great idea, execution could have been better. :)
  • jimsqueeniechef
    20 Jun, 2008

    I am looking forward to making this cake--hope it turns out the first time for me as I want to bake it for guests. I enjoy this section of Martha Stewart recipes--I never new this one existed until today and I think my health has improved enough to get back into the kitchen and hopefully, back to quilting--my two loves besides my husband. Vicki Robles
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