CAKE
\n1 tablespoon powdered sugar
\n1 tablespoon all-purpose flour
\n1 tablespoon cornstarch
\n3 egg whites, room temperature
\n1\/4 teaspoon cream of tartar
\n1 cup sugar
\n1 teaspoon distilled white vinegar
\n1\/2 teaspoon vanilla extract<\/p>\n
FILLING
\n1 1\/2 cups heavy whipping cream
\n3 tablespoons powdered sugar
\n1 teaspoon vanilla extract
\n2 cups halved strawberries (about 8 oz.)<\/p>\n
1 Heat oven to 250\u00b0F. Line baking sheet with parchment paper; spray lightly with cooking spray. Sift 1 tablespoon powdered sugar over parchment. With tip of small knife, mark 8-inch circle on parchment paper, using cake pan as guide.<\/p>\n
2 Whisk flour and cornstarch in small bowl. Beat egg whites and cream of tartar in large bowl at medium speed until foamy. Increase speed to high; continue beating 30 to 40 seconds or until soft peaks form. Slowly beat in sugar; beat an additional 1 minute or until whites are glossy and stiff. At low speed, beat in flour mixture. Add vinegar and 1\/2 teaspoon vanilla; beat just until blended.<\/p>\n
3 Spread meringue over circle marked on parchment paper. With spoon, form 6-inch-wide crater 1 inch deep in center of meringue. (Meringue edges will be about 2 inches high.) Swirl edges with fork.<\/p>\n
4 Bake 1 hour or until crisp and dry when lightly touched. Turn off oven; leave meringue in oven 30 minutes. Remove from oven; cool completely on baking sheet on wire rack, about 45 minutes. (Meringue can be made 1 day ahead. Cover and store in an airtight container in a dry place.)<\/p>\n
5 Beat all filling ingredients except strawberries in large bowl at medium-high speed until firm peaks form; spread over center of meringue. Arrange strawberries over filling. (Cake can be assembled 4 hours ahead. Cover loosely and refrigerate.) Refrigerate leftovers.<\/p>\n
8 servings<\/p>\n","protected":false},"excerpt":{"rendered":"
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