Hummingbird Bakery Peach Meringue Cake
1 box yellow cake mix
1 1/3 C. orange juice
4 extra-large eggs, separated
4 egg whites
1/4 tsp. cream of tartar
1 C. sugar for meringue
2 C. extra heavy whipping cream
1 C. confectioners' sugar
2 C. chopped peaches
1/4 C. 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 overbeat 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.
Source: Hummingbird Bakery, Thorsby,