JUNE 2020 77
double-decker
meringue cake with
summer berries
ACTIVE 40 MIN; TOTAL 1 HR 55 MIN
SERVES 10 TO 12The meringue topping expands as the cake
bakes; be careful not to spread it all the
way to the edges to make removing the
cake from the pan easier. Top with what-
ever berries or stone fruit are in season.CAKE
Cooking spray
2 / 3 cup unsalted butter (5^1 / 3 oz.),
softened
13 / 4 cups granulated sugar, divided
4 large eggs, at room temperature
13 / 4 cups cake flour (such as Swans
Down) (about 6^5 / 8 oz.)
2 tsp. baking powder
3 / 4 tsp. kosher salt
1 / 2 cup sour cream
1 / 2 tsp. vanilla extract
1 / 2 oz. freeze-dried strawberries
(about^2 / 3 cup), coarsely crushed
(about^1 / 3 cup)
4 large egg whites, at room
temperature
1 / 4 tsp. cream of tartar
TOPPING
1 / 4 cup seedless raspberry jam
1 lb. fresh berries (such as
blackberries, raspberries, and
stemmed and quartered
strawberries) or sliced stone fruit
11 / 2 Tbsp. fresh lemon juice
41 / 4 tsp. ground sumac, divided
1 / 4 tsp. kosher salt, divided
1 cup heavy cream
1 / 2 cup sour cream
1 / 2 tsp. vanilla extract
1 Tbsp. granulated sugar- Make the cake: Preheat oven to 350°F.
Line a 13- x 9-inch baking pan with parch-
ment paper, leaving a 2-inch overhang on
both long sides; lightly grease with cooking
spray. Beat butter and^3 / 4 cup sugar with a
stand mixer fitted with paddle attachment
on medium speed until light and fluffy,
about 4 minutes. Add whole eggs, 1 at a
time, beating well after each addition. - Sift together cake flour, baking pow-
der, and salt. Add flour mixture to butter
mixture in 3 additions alternately with
sour cream (2 additions of^1 / 4 cup each),
beginning and ending with flour mixture,
beating on low speed until just combined
after each addition. Stir in vanilla. Fold in
freeze-dried strawberries. Spread mix-
ture in prepared pan, and set aside.- Beat egg whites with stand mixer fitted
with the whisk attachment on medium
speed until foamy, about 30 seconds. Add
cream of tartar. With mixer running on
medium speed, gradually add remaining 1
cup sugar, 1 tablespoon at a time, beating
until all sugar is incorporated and mixture
is glossy and forms stiff peaks, about
5 minutes. Spread meringue in an even
layer on top of cake batter, leaving a^1 / 2 -
inch border around edges of pan. - Bake cake in preheated oven until
meringue is dry and a wooden skewer
inserted through meringue and cake
comes out clean, 22 to 26 minutes. Let
cake cool in pan 10 minutes. Using parch-
ment as handles, carefully transfer cake
to a wire rack. (Meringue will crack.) Let
cool completely, about 1 hour. - Make the topping: Meanwhile, place
raspberry jam in a medium-size micro-
wavable bowl, and microwave on high
until smooth and melted, 30 to 45 sec-
onds, stirring every 15 seconds. Add ber-
ries, lemon juice, 4 teaspoons sumac, and
(^1) / 8 teaspoon salt; toss to coat. Let stand at
room temperature at least 30 minutes or
up to 1 hour, stirring occasionally.
- Combine heavy cream, sour cream,
vanilla, and remaining^1 / 8 teaspoon salt
in bowl of a stand mixer fitted with the
whisk attachment. With mixer running
on medium speed, gradually add sugar,
beating until medium peaks form, 1 to 2
minutes. - Transfer cake to a serving board, and
remove parchment paper. Top with cream
mixture. Just before serving, top with
berry mixture. Sprinkle with remaining^1 / 4
teaspoon sumac.
MAKE AHEAD Baked cake can be held at
room temperature up to 6 hours.
Whipped cream mixture can be stored in
refrigerator up to 2 hours. Cake with
cream topping can stand at room
temperature up to 1 hour; top with berry
mixture just before serving.
NOTE Find freeze-dried berries in the
produce section or snack aisle of your
grocery store.
0620_FT_Summer_Cookout.indd 77 FINAL 4/22/20 11:48 AM