Description
A light and fluffy cranberry meringue cake with a tart cranberry filling and sweet meringue topping.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 eggs, separated
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups fresh cranberries
- 1/4 cup water
- 1/4 cup sugar (for cranberry filling)
- 3 egg whites (for meringue)
- 1/4 tsp cream of tartar
- 1/2 cup sugar (for meringue)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, cream butter and sugar. Add egg yolks, milk, and vanilla. Mix well.
- Combine flour, baking powder, and salt. Gradually add to the wet mixture.
- Pour batter into the pan. Bake for 25-30 minutes until golden. Let cool.
- Cook cranberries, water, and sugar in a saucepan until thick. Let cool.
- Beat egg whites and cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form.
- Spread cranberry filling over the cake. Top with meringue.
- Bake at 350°F (175°C) for 10-12 minutes until meringue is lightly browned.
Notes
- Use fresh cranberries for best flavor.
- Ensure egg whites are at room temperature for better meringue.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American