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Lemon Meringue Cake with Strawberries

A fat-free frosting? You bet! A meringue frosting makes this cake special and heart friendly.

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( 14 Ratings)

14 Ratings

5 Stars 50%

4 Stars 14%

3 Stars 21%

2 Stars 14%

1 Stars

Member Reviews ( 1 )

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Prep Time 20 min
Total Time 2 hr 10 min
Servings 0

Ingredients

2: cups sliced strawberries

1/4: cup sugar

1 1/4: cups Gold Medal® all-purpose flour

1: cup sugar

1/4: cup margarine

1/2: cup fat-free (skim) milk

1 1/2: teaspoons baking powder

1 1/2: teaspoons grated lemon or lime peel

1: teaspoon vanilla

1/4: teaspoon salt

2: egg whites or 1/4 cup fat-free cholesterol-free egg product

2: egg whites

1/2: cup sugar

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Directions

1 Stir together strawberries and 1/4 cup sugar. Cover and refrigerate until serving.
2 Heat oven to 350ºF. Spray square pan, 9x9x2 inches, with cooking spray. Beat flour, 1 cup sugar, the margarine, milk, baking powder, lemon peel, vanilla, salt and 2 egg whites in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Pour into pan.
3 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
4 Increase oven temperature to 400°F. Beat 2 egg whites in medium bowl on high speed until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Spread over cake.
5 Bake 8 to 10 minutes or until meringue is light brown. Cool completely, about 1 hour. Top each serving with strawberries.

EXPERT TIPS

Expert Tips

Careful not to get any egg yolk in with the egg whites. The fat from the yolk will reduce the final amount of meringue you get.

Eggs are easy to separate with the aide of an inexpensive egg separator. These handy gadgets work best when the eggs are cold. Passing eggs between broken shells is not recommended because of the potential for bacterial contamination.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 280
Calories from Fat: 45 ),

% Daily Value

Total Fat: 5 g; 5 %
(Saturated Fat 3 g, 3 % ),
Cholesterol: 15 mg; 15 %;
Sodium: 10 mg; 10 %;
Total Carbohydrate: 56 g; 56 %
(Dietary Fiber 1 g 1 % ),
Protein: 4 g; 4 %

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 4%;
Calcium: 6%;
Iron: 6%;

Exchanges:

2 Starch; 2 Fruit;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 6/23/2006 7:57:21 AM REPORT ABUSE Angie Balogach said:

Rating:

This cake is a great low fat dessert. I served it at a dinner party and everyone loved it. The only thing that I changed was that I used raspberries, strawberries and blueberries together. It is great for the summer when having a cookout. It is also really easy to make. I would reccomend this for anyone who is on a diet and wants to have some dessert.

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