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Meringue-Frosted Cake with Raspberry Filling

Recipe photo courtesy of David Loftus

Bring some drama to the table with this jam-filled vanilla cake topped with ethereal meringue.

Source: Everyday Food, April 2007
Total Time Prep Servings



Cook's Notes

The cake layers can be baked, cooled, and wrapped in plastic up to a day ahead. Just before serving, spread filling over a 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.

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How would you rate this recipe?
  • 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?
  • 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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