Shakin & Bakin Foodie Blog

Another great vintage recipe from the late 1960's that was given to me years ago by my great aunt who had a massive collection of vintage recipes that I have been trying to preserve by posting many of them here on my SNB Foodie Blog. This one makes a very delicious moist meringue cake which is perfect to serve at tea parties or for family desserts.

Magic Meringue Cake Recipe

1/4 cup shortening
1/2 cup granulated sugar
2 large egg yolks
1 teaspoon baking powder
3/4 cup all purpose flour
1/4 teaspoon salt
1/3 cup milk
1/4 teaspoon vanilla extract
shredded coconut

In a large mixing bowl cream together the shortening with the sugar. Stir in the egg yolks, beat well with an electric mixer. In another bowl sift together the flour, baking powder and salt; add alternately with the milk to the creamed mixture. Add the vanilla extract. Pour the batter into a greased baking pan and sprinkle the shredded coconut on top. Then spread the meringue mixture (see below) on top of that. Bake in a preheated 325 degree oven for 30-35 minutes or until done.

Meringue Mixture Recipe

2 large egg whites
2 tablespoons granulated sugar
1/4 cup currant jelly

In a medium sized bowl beat the egg whites until stiff and then stir in the granulated sugar. Fold in the currant jelly and spread on the cake above before placing the cake into the oven.