Hummingbird Bakery Peach Meringue Cake T-R-L

Recipe by Nana Lee
SERVES: 12-16




  • In a mixing bowl, combine cake mix orange juice, egg yolks.
  • Beat on medium speed four minutes.
  • Pour into greased and floured 9-inch pans; set aside.
  • In a mixing bowl, begin beating egg whites.
  • When the whites begin to foam, add cream of tartar.
  • Gradually beat in 1 cup of sugar, a little at a time, on high until stiff glossy peaks form and sugar is dissolved.
  • Spread the meringue evenly over cake batter.
  • Bake for 35 minutes or until meringue is lightly browned.
  • Cool in pans on wire racks (meringue will crack).
  • Beat cream until in becomes thick.
  • Add 1 cup confectioners' sugar and beat until stiff. (DO NOT over-beat because you will get butter).
  • Fold in the 2 cups chopped sweetened peaches.
  • Loosen edges of cakes from pans with knife.
  • Using two large spatulas, carefully remove cake to serving plate, meringue side up.
  • Carefully spread with about 1/2 of cream mixture.
  • Arrange sliced peaches over cream mixture.
  • Repeat layers. Store in refrigerator.