Meringue Torte Cake (1952 by Pillsbury Mills, Inc.)

Taken from: 55 Favorite Cake Recipes: Kate Smith

This festive cake needs no frosting. The meringue topping is baked right with the cake. It’s good served plain or topped with whipped cream. Strawberries or ice cream take it right into the “superb” class.

BAKE at 350° F. for 35 to 40 minutes.
MAKES 9-inch square cake.
All ingredients should be at room temperature.

MERINGUE
(Prepare before mixing cake.)

Beat . . . 3 egg whites and
1/8 teaspoon salt with rotary beater until foamy.*

Add . . . 1/2 teaspoon cream of tartar and beat until stiff and dry.

Beat in . . . 3/4 cup sugar, 2 tablespoons at a time, until mixture stands in very stiff peaks. Last half of sugar may be folded in.

Add . . . 1 teaspoon vanilla

*Meringue may be mixed with electric mixer. Use large mixer bowl; beat at high speed until mixture is very stiff.

CAKE
(Measure ingredients before making meringue.)

Sift together . . . 1 1/4 cups sifted Pillsbury Sno Sheen Cake Flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
2/3 cup sugar

Add . . . 1/2 cup milk
1/4 cup shortening
1 egg
1 teaspoon vanilla

Beat . . . for 2 minutes, 300 strokes, until batter is well blended.*

Pour . . . into 9×9x2-inch pan lined with waxed paper that extends 1 inch beyond rim of pan.

Spread . . . meringue over batter.

Bake . . . in moderate oven (350° F.) 35 to 40 minutes. Remove from pan and cool. Serve with whipped cream, if desired.

*To mix cake with electric mixer, use small mixer bowl and blend at low speed; then beat at medium speed for 2 minutes.