1 (18¼-ounce) box yellow cake mix
2 egg whites
1 teaspoon almond extract, divided
1 teaspoon vanilla
½ cup sugar
Preheat oven to 350 degrees. Prepare cake mix according to directions on package, adding ½ teaspoon almond extract. Pour into 2 greased and floured 8-inch round cake pans; set aside. With mixer, beat egg whites, vanilla, and remaining ½ teaspoon almond extract until soft peaks form. Gradually add sugar. Beat until stiff peaks form. Drop egg white mixture onto unbaked batter in pans; carefully spread to cover. Bake for 25–30 minutes. Cool in pans for 10 minutes. Carefully remove from pans. Place cake layers meringue-side up onto wire racks to cool thoroughly. About 1–2 hours before serving, prepare Filling.
Yield: 12–16 servings
Filling:
1 cup heavy cream
2 tablespoons confectioners’ sugar
1 teaspoon vanilla
1 cup sliced fresh strawberries
For garnish: fresh whole strawberries
With a mixer, beat cream, confectioners’ sugar, and vanilla until soft peaks form. Fold in strawberries. Place on cake layer, meringue side up, on a cake plate. Spread Filling over top. Place second layer, meringue side up, on Filling. Chill for 1 to 12 hours before serving. Garnish with berries.
Yield: 12-16 servings.
Want more delicious recipes from Patty Roper? Order your copy of her latest cookbook, Patty’s Pick “Afternoon Tea,” by clicking the image below!
