Best 2 Swedish Meringue Cake With Strawberries And Orange Filling Recipes

**Swedish Meringue Cake: A Delightful Treat with a Burst of Flavors**

Indulge in the exquisite flavors of the Swedish Meringue Cake, a culinary masterpiece that combines delicate meringue layers with a luscious filling of fresh strawberries and a hint of zesty orange. This impressive cake not only tantalizes the taste buds but also captivates the eyes with its elegant appearance. Discover the secrets behind crafting this delightful dessert through our comprehensive guide, which includes step-by-step instructions and additional variations to suit every taste preference. Embark on a culinary journey and create a stunning Swedish Meringue Cake that will leave your guests in awe.

Here are our top 2 tried and tested recipes!

STRAWBERRY MERINGUE CAKE

Strawberry Meringue Cake image

"Guests say 'Wow!' when I present this torte," reports field editor Dorothy Anderson of Ottawa, Kansas. "Mashed berries add flavor to the cream filling."

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 12-16 servings.

Number Of Ingredients 8

Ingredients

1 package yellow cake mix (regular size)
1-1/3 cups orange juice
4 large eggs, separated
1-1/2 teaspoons grated orange zest
1/4 teaspoon cream of tartar
1 cup plus 1/4 cup sugar, divided
2 cups heavy whipping cream
2 pints fresh strawberries, divided

Steps:

Let egg whites stand at room temperature for 30 minutes. , In a large bowl, combine the cake mix, orange juice, egg yolks and orange zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans; set aside. , In a large bowl with clean beaters, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in 1 cup sugar, a tablespoon at a time, on high until stiff glossy peaks form. Spread the meringue evenly over cake batter. , Bake at 350° for 35 minutes or until meringue is lightly browned. Cool in pans on wire racks (meringue will crack). , Meanwhile, in a large bowl, beat cream until stiff peaks form. Mash 1/2 cup of strawberries with remaining sugar; fold into whipped cream. , Loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove one cake to a serving platter, meringue side up. Carefully spread with about two-thirds of the cream mixture. Slice the remaining berries; arrange half over cream mixture. Repeat layers. Store in the refrigerator.

Nutrition Facts : Calories 337 calories, Fat 15g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 231mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.

STRAWBERRY-ORANGE BUNDT CAKE

Strawberry-Orange Bundt Cake image

This is a yummy cake for spring when the strawberries are starting to come out. You know you've hit on a good recipe when everyone goes back for seconds!

Provided by Bringhomethebakin'

Categories Bundt Cake

Time 2h20m

Yield 14

Number Of Ingredients 14

Ingredients

nonstick baking spray
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 cups white sugar
1 cup vegetable oil
⅓ cup orange juice
4 large eggs
2 ½ teaspoons vanilla extract
1 medium orange, zested
1 pound fresh strawberries, hulled and sliced
2 cups powdered sugar, sifted
½ medium lemon, juiced
1 tablespoon orange juice, or more to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with baking spray.
Combine flour, baking powder, and salt in a bowl.
Beat sugar, vegetable oil, orange juice, eggs, and vanilla in a large bowl with an electric mixer. Beat in dry ingredients until thoroughly combined. Fold in strawberries and orange zest. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 20 minutes.
Remove from the oven and let cool until cake easily removes from the pan, 15 to 30 minutes. Remove from the pan to a cooling rack and cool to room temperature, about 30 minutes more.
Mix together powdered sugar, lemon juice, and orange juice for glaze. Spoon glaze over the cooled cake.

Nutrition Facts : Calories 539.3 calories, Carbohydrate 84.4 g, Cholesterol 62 mg, Fat 20.8 g, Fiber 2.2 g, Protein 5.8 g, SaturatedFat 2 g, Sodium 957.6 mg

Tips:

For the best results, use fresh strawberries and oranges. If using frozen fruit, thaw and drain it before using.
When making the meringue, be sure to beat the egg whites until they are stiff peaks. This will help the meringue hold its shape when baked.
When baking the meringue, keep an eye on it so that it doesn't overcook. The meringue is done when it is golden brown and crispy.
When making the orange filling, be sure to use fresh orange juice. Bottled orange juice will not work as well.
When assembling the cake, be sure to let the meringue cool completely before adding the filling. Otherwise, the filling will melt the meringue.

Conclusion:

Swedish Meringue Cake with Strawberries and Orange Filling is a delicious and elegant dessert that is perfect for any occasion. The cake is made with a light and airy meringue that is topped with a layer of fresh strawberries and orange filling. The cake is then finished with a layer of whipped cream and additional strawberries. This cake is sure to impress your guests and is a perfect way to celebrate a special occasion.