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Hummingbird Bakery Peach Meringue Cake

Source: Hummingbird Bakery, Thorsby, Alabama

1 (18.25 ounce) box yellow cake mix
1 1/3 cups orange juice
4 extra-large eggs, separated
4 egg whites
1/4 teaspoon cream of tartar
1 cup granulated sugar for meringue
2 cups extra heavy whipping cream
1 cup confectioners' sugar
2 cups chopped peaches
1/4 cup granulated sugar
Sliced peaches for decoration

In a mixing bowl, combine cake mix orange juice, egg yolks. Beat on medium speed four minutes. Pour into greased and floured 9-inch pans; set aside.

In a mixing bowl, begin beating egg whites. When the whites begin to foam, add cream of tartar. Gradually beat in 1 cup of sugar, a little at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread the meringue evenly over cake batter. Bake at 350 degrees for 35 minutes or until meringue is lightly browned. Cool in pans on wire racks (meringue will crack).

Beat cream until in becomes thick. Add 1 cup confectioners' sugar and beat until stiff. (DO NOT over-beat because you will get butter). Fold in the 2 cups chopped sweetened peaches. Loosen edges of cakes from pans with knife. Using two large spatulas, carefully remove cake to serving plate, meringue side up. Carefully spread with about 1/2 of cream mixture. Arrange sliced peaches over cream mixture. Repeat layers. Store in refrigerator.

Yield: 12 to 16 servings.



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