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Ingredients
- 1 1/2 c. all-purpose flour
- 1 Tbsp. baking pwdr
- 4 x Large eggs separated
- 1 1/2 c. sugar
- 1/2 c. lowfat milk
- fresh strawberries and mint leaves for (optional) garnish
- topping (recipe follows)
- meringue (recipe follows)
Directions
- Preheat oven to 350 degrees. Grease and flour a 13-by-9-by-2-inch baking pan. Sift flour with baking pwdr. In large bowl with clean beaters, beat egg whites till frothy. Add in sugar gradually, beating to create stiff peaks. Add in yolks, 1 at a time. Slowly add in flour and lowfat milk. Pour batter into prepared pan and bake till edges are golden, about 40 to 45 min, Remove from oven and let cold on a rack. Prepare Topping. Pour Topping over cake and let sit till all the mix is absorbed, 20 to 30 min. Prepare Meringue and chill. Before serving, cut cake into squares and spread Meringue over each.
- Garnish as desired with fresh berries and mint leaves. Topping 1(12-oz) can evaporated lowfat milk 1(14-oz) can sweetened condensed lowfat milk 2cups lowfat milk 1(16-oz) carton lowfat sour cream Combine milks and lowfat sour cream (don't beat). Use as directed. Meringue 1cup sugar 1/2 c. water, heated 3egg whites Combine sugar and water in a saucepan. Let sit till sugar is dissolved. In clean electric mixer bowl with clean beaters, beat egg whites. Slowly pour sugar syrup over egg whites, beating constantly till meringue holds stiff peaks. Store in refrigerator. This can be served immediately but is best made 24 hrs ahead and chilled. The meringue will keep, covered, 2 days in the refrigerator.
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